Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao)

Photo: Marcus Nilsson; Styling: Tiziana Agnello
Expect the noodles to clump and stick after they're cooked. Recipe author ­Andrea Nguyen devised a great trick to prevent them from sticking too much: Put an inverted small bowl in the bottom of the colander for the noodles to drape over.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 462
Fat 17.6 g
Satfat 1.9 g
Monofat 9 g
Polyfat 5.1 g
Protein 24.6 g
Carbohydrate 52.9 g
Fiber 4.4 g
Cholesterol 143 mg
Iron 3.2 mg
Sodium 802 mg
Calcium 146 mg

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 (such as Three Crabs)
2 serrano chiles, thinly sliced
4 cups (1/4-inch) slices green leaf lettuce
3 cups diagonally cut slices seeded Kirby (pickling) cucumber (about 2)
1/4 cup cilantro leaves
1/4 cup torn Thai basil leaves
1/4 cup torn mint leaves
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup (1/4-inch) slices green onions
3 garlic cloves, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

Preparation

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

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.

3. Combine lettuce, cucumber, and herbs; set aside.

4. Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with 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 pan; stir-fry 1 minute.

5. 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 servings, and serve each with 1/4 cup sauce.

Note:

Andrea Nguyen,

March 2013