Delicious! Followed the recipe as directed, would do it again in a heartbeat! Definitely a keeper!
Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao)
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.
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Total: 45 Minutes
- Calories: 462
- Fat: 17.6g
- Saturated fat: 1.9g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 5.1g
- Protein: 24.6g
- Carbohydrate: 52.9g
- Fiber: 4.4g
- Cholesterol: 143mg
- Iron: 3.2mg
- Sodium: 802mg
- Calcium: 146mg
- 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
- 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.
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