Vietnamese Noodle Salad with Lemongrass Shrimp

Vietnamese Noodle Salad with Lemongrass Shrimp
Photo by Ben Fink

Ingredients

  • 8 oz. dried rice vermicelli
  • Kosher salt to taste
  • 12 sprigs fresh cilantro
  • 1/3 to ½ cup roughly chopped or small whole mint leaves
  • 1-½ cups peeled, seeded, and julienned cucumber
  • 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)
  • 1 tsp. sugar
  • + 11 more ingredients
    • 2 Tbs. vegetable oil
    • 2 tsp. fish sauce
    • 2 cups sliced white mushrooms
    • 1/3 to ½ cup roughly chopped or small basil or Thai basil leaves
    • 2 Tbs. chopped roasted peanuts
    • 2 cups fresh, crisp bean sprouts
    • 1 Tbs. minced fresh lemongrass
    • 1 clove garlic, minced
    • 2 shallots, thinly sliced
    • 2 cups washed and shredded romaine, red, or green leaf lettuce
    • 1 lb. large shrimp, peeled and deveined

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a c...

View full recipe at Fine Cooking

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