vietnamese salt and pepper shrimp rice noodle bowl

Name: Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 5 ounce(s) uncooked rice vermicelli noodles; 1/2 cup(s) lukewarm water; 3 tablespoon(s) granulated sugar; 1/4 cup(s) fresh lime juice; 1 tablespoon(s) rice vinegar; 5 teaspoon(s) fish sauce; 2 - serrano chiles, thinly sliced; 4 cup(s) green leaf lettuce, cut in 1/4 inch slices; 3 cup(s) pickling cucumbers (kirby), seeded and cut into diagonally cut slices (about 2); 1/4 cup(s) cilantro leaves; 1/4 cup(s) thai basil leaves, torn; 1/4 cup(s) mint leaves, torn; 2 teaspoon(s) cornstarch; 1 teaspoon(s) dark brown sugar; 1/4 teaspoon(s) salt; 3/4 teaspoon(s) white pepper; 1 pound(s) fresh large shrimp, peeled and deveined; 2 tablespoon(s) canola oil, divided; 1/3 cup(s) green onion, thinly sliced; 3 clove(s) garlic, finely chopped; 1/2 cup(s) unsalted, dry-roasted peanuts, coarsely chopped

10 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jan 11, 2016

This dish is also known as Bun Tom Xao. To keep the noodles from sticking too much after they are cooked, invert a small bowl in the bottom of the colander for the noodles to drape over.

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prep time 30 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

5 ounces uncooked rice vermicelli noodles
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce
2 - serrano chiles, thinly sliced
4 cups green leaf lettuce, cut in 1/4 inch slices
3 cups pickling cucumbers (kirby), seeded and cut into diagonally cut slices (about 2)
1/4 cup cilantro leaves
1/4 cup thai basil leaves, torn
1/4 cup mint leaves, torn
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound fresh large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup green onion, thinly sliced
3 cloves garlic, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

How To Make vietnamese salt and pepper shrimp rice noodle bowl

Step 1

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.

Step 2

Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
Step 3

Combine lettuce, cucumber, and herbs; set aside.
Step 4

Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until. well combined. Add the shrimp; toss to coat.
Step 5

Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of the shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from the pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with the remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir fry 30 seconds. Return shrimp to the pan; stir-fry for 1 minute.
Step 6

Arrange about 1 cup lettuce mixture in each of 4 large bowls; and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among the servings, and serve each with 1/4 cup sauce. (from step 2)
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