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

By cserumga

Amount per servingCalories: 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

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.