Lemongrass Shrimp over Rice Vermicelli and Vegetables

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Lemongrass Shrimp over Rice Vermicelli and Vegetables"

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(Bun Tom Nuong Xa) Raw ingredients, such as cucumber, carrots, lettuce, mung bean sprouts, and fresh mint leaves, make this refreshing dish ideal for summer. (Cooking Light magazine 8-04)


Ingredients

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SHRIMP:
1/3 cup Thai fish sauce; such as Three Crabs
1/4 cup Sugar
2 tablespoons Fresh lemongrass; finely chopped and peeled
1 tablespoon Vegetable oil
2 cloves Garlic; minced
32 large Shrimp; peeled and deveined (1 1/2 pounds)
SAUCE:
1 cup Fresh lime juice; about 9 limes
3/4 cup Carrot; shredded
1/2 cup Sugar
1/4 cup Thai fish sauce
2 cloves Garlic; minced
2 each Thai chiles; seeded and minced
SHALLOT OIL:
1/4 cup Vegetable oil
3/4 cup Shallots; thinly sliced
REMAINING INGREDIENTS:
8 ounces rice vermicelli; (banb hoai or bun giang tay)
3 1/2 cups Boston lettuce; divided
2 cups Fresh bean sprouts; divided
1 3/4 cups Carrot; shredded and divided
1 medium Cucumber; halved lengthwise, seeded and thinly sliced (about 1 1/2 cups) d
1/2 cup Fresh mint; chopped
1/2 cup Unsalted dry-roasted peanuts; finely chopped
Cooking spray

Original recipe makes 8

Servings  

Preparation

1. To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with whisk until the sugar dissolves. Set aside.

3. To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.

4. To prepare remaining ingredients, place rice vermicilli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.

5. To cook shrimp, prepare the grill to medium-heat,

6. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

Notes

You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 541 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
cera82v 9 years ago
You can substitute pork tenderloin, beef sirloin, or chicken for the shrimp. Simply cut the meat into cubes, marinate for 2 hours, then skewer and grill until done. [I posted this recipe.]
cera82v 9 years ago
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