Cooking Instructions
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Step 1
In a heatproof bowl, add the
Vermicelli Noodles (1/2 pckg)
and pour boiling water over them. Make sure you cover all the noodles with the water. Use a lid or a plate to cover the bowl to keep the heat in. Follow time according to package directions.
Step 2
Strain the noodles through a strainer or sieve after they are pliable and feel soft, then put them back in the bowl and quickly cover with a towel to steam them for another 3 minutes.
Step 3
Check it’s readiness by taste testing! If it’s not done and it’s no longer hot, add hot water back in and repeat steps 2 and 3. Once it’s done, portion a bundle into the serving bowl.
Step 4
Place the
Carrot (1)
,
Cucumber (1/2)
,
Pickled Daikon Radish (1 cup)
Bean Sprouts (1 cup)
, and
Lettuce Leaves (3)
into the bowl with the vermicelli noodles.
Step 5
In a small bowl, combine the
Shrimp (12)
with
Rice Powder (1 Tbsp)
, juice from the
Lime (1)
,
Granulated Sugar (1 tsp)
,
Fresh Ginger (3 slices)
,
Garlic (1 clove)
, and
Fish Sauce (1/2 Tbsp)
(plus 1 tsp) and marinate it for 10-15 minutes.
Step 6
Once the shrimp has marinated for 10-15 minutes, remove the ginger and the garlic from the shrimp so they don’t burn on the grill. Skewer up the shrimp.
Step 7
Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side. Add the cooked shrimp skewers to the noodle bowl.
Step 8
To make the Nuoc Cham Sauce, dissolve the
Granulated Sugar (2 1/2 Tbsp)
with the
Water (1/3 cup)
in a small bowl.
Step 9
Once the sugar has dissolved, combine the
Fish Sauce (2 Tbsp)
,
Lime (1/2)
,
Rice Vinegar (1 1/2 Tbsp)
,
Garlic (1 clove)
, and
Chili Pepper (1)
.
Step 10
To make the Nutty Frankenstein Nuoc Cham Sauce, combine the
Sesame Paste (1 Tbsp)
with the
Lee Kum Kee Hoisin Sauce (1 Tbsp)
in a small bowl until smooth and completely combined, then stir in the
Nuoc Cham (1/4 cup)
sauce you just made.
Step 11
Serve both sauces on the side of the bowl. Garnish with
Fresh Thai Basil Leaves (to taste)
, wedges of
Lime (1/2)
,
Scallions (1 stalk)
, and
Fried Shallots (to taste)
, and top with a drizzle of
Sriracha (to taste)
.
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