Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)

  • amybroun Posted: 10/16/09
    Worthy of a Special Occasion

    From what I've been told. Rice Vermicelli doesn't need to be boiled. Simply soak in warm water for 2-3 min. This should soften but prevent from the clumping that other people spoke of! :)

  • Hillary1980 Posted: 03/03/09
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    I often eat this dish at my favorite Vietnamese restaurant, therefore I had high hope for this one. The flavors in this recipe are delicious. My problem was the noodles....what a disaster! They turned into a big glob of noodles that I could not separate. I ended up throwing them out and using lo mein noodles bought from the store. The next time I dine out I will be sure to ask them how they cook the rice noodles. I think they might steam them. I will make this recipe again when I learn to cook the noodles properly!

  • mjmayinsf Posted: 06/03/10
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    Absolutely delicious. Cooked the noodles as indicated in the recipe (cover in boiling water and let steam for 20 min) and they came out perfectly. The shrimp are truly outstanding, as are the shallots. I'll definitely be making this again!

  • SDMomChef Posted: 03/31/13
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    This is one of my husbands favorite recipes. I have also had trouble with the noodles sticking, but I fave found that giving them a quick rinse helps. It also helps to use my kitchen shears and chop the noodles into pieces.

  • saracat Posted: 03/13/13
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    This was as good as, if not better, than my local Vietnamese restaurant's dish. The shrimp were so flavorful! I did not make the shallot oil in the interest of saving calories because this recipe doesn't make a filling main course for eight people. Will certainly make again!

  • Brie30 Posted: 06/02/12
    Worthy of a Special Occasion

    This was excellent! My husband & I had been craving thai food and this was superb. It was a bit of work but well worth the effort. Have never found thai bird chiles so I substitute serrano w/ good results. I also had no mint so i didn't use. Loved this recipe. A definite keeper!


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