Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)
- 8 oz rice sticks
- 12 medium-sized shrimp, shelled (but leave tail intact) and deveined
- 3 lettuce leaves, thinly cut
- 1/2 small cucumber, cut into thin strips
- 1 cup fresh bean sprouts
- 1/2 small carrot, peeled and cut into thin strips
- Some cilantro leaves, coarsely chopped
- Some mint leaves, coarsely chopped
- Some perilla leaves, coarsely chopped (optional)
- Some Thai basil leaves, coarsely chopped (optional)
- 3 tablespoons roasted peanuts, coarsely ground
- 1 teaspoon fish sauce
- 3 heavy dashes black pepper powder
- A pinch of turmeric powder
- 1/4 cup fish sauce
- 1/2 cup warm water
- 1/4 cup sugar + 1 tablespoon sugar
- 3 tablespoon lime juice
- This recipe is gluten-free
- Produce
- Carrot, small (1/2)
- Cucumber, small (1/2)
- Fresh bean sprouts (1 cup)
- Lettuce, thinly cut leaves (3)
- Peanuts, roasted coarsely ground (3 tablespoons)
- Some cilantro, leaves (1)
- Some mint, leaves (1)
- Some perilla, leaves (1)
- Some thai basil, leaves (1)
- Seafood
- Shrimp, medium-sized (12)
- Condiments
- Fish sauce (13 teaspoon)
- Cooking & Baking
- Black pepper, powder (3 heavy dashes)
- Sugar (1/4 cup)
- Turmeric, powder (1 pinch)
- Pasta & Grains
- Rice sticks (8 oz)
- Drinks
- Lime juice (3 tablespoon)
- Water (1/2 cup)
Preparation
Read recipe preparation on rasamalaysia.com
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Published July 17, 2010 (2 years ago).
44 people saved this recipe.
