Vietnamese BBQ Shrimp Vermicelli
Ingredients
The noodles and shrimp
-
8
oz
rice sticks
-
12
medium-sized
shrimp, shelled and deveined
The vegetables and herbs
-
3
leaves
lettuce, thinly cut
-
½
cucumber
cut into thin strips
-
1
cup
fresh bean sprouts
-
½
carrot
peeled and cut into thin strips
-
to taste
cilantro leaves, coarsely chopped
-
to taste
mint leaves, coarsely chopped
-
to taste
perilla leaves, coarsely chopped (optional)
-
to taste
Thai basil leaves, coarsely chopped (optional)
-
3
tablespoons
roasted peanuts, coarsely ground
BBQ shrimp marinade
-
1
teaspoon
fish sauce
-
3
dashes
black pepper powder
-
1
pinch
turmeric powder
Nuoc Cham (dipping sauce)
-
¼
cup
fish sauce
-
½
cup
warm water
-
¼
cup
sugar (optional, for sweetness)
-
1
tablespoon
sugar (optional, for sweetness)
-
3
tablespoons
lime juice
Instructions
- Cook the rice sticks according to package instructions, rinse with cold water, and drain.
- Marinate the shrimp with the BBQ shrimp marinade ingredients for 30 minutes.
- Prepare and cut all the vegetables and herbs.
- Grill the shrimp until cooked through.
- Divide the rice sticks, vegetables, and herbs into 3 bowls, placing the rice sticks on top.
- Top each bowl with 4 shrimp, sprinkle with ground peanuts, and drizzle with nuoc cham.
- Serve immediately.
Nutrition Facts (estimated)
Servings
3
Calories
459
Total fat
5g
Total carbohydrates
87g
Total protein
14g
Sodium
1901mg
Cholesterol
35mg
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