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.
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.
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.
Pickled Daikon Radish (1 cup)
Bean Sprouts (1 cup)
Lettuce Leaves (3)
into the bowl with the vermicelli noodles.
In a small bowl, combine the
Rice Powder (1 Tbsp)
, juice from the
Granulated Sugar (1 tsp)
Fresh Ginger (3 slices)
Garlic (1 clove)
Fish Sauce (1/2 Tbsp)
(plus 1 tsp) and marinate it for 10-15 minutes.
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.
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.
To make the Nuoc Cham Sauce, dissolve the
Granulated Sugar (2 1/2 Tbsp)
Water (1/3 cup)
in a small bowl.
Once the sugar has dissolved, combine the
Fish Sauce (2 Tbsp)
Rice Vinegar (1 1/2 Tbsp)
Garlic (1 clove)
Chili Pepper (1)
To make the Nutty Frankenstein Nuoc Cham Sauce, combine the
Sesame Paste (1 Tbsp)
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.
Serve both sauces on the side of the bowl. Garnish with
Fresh Thai Basil Leaves (to taste)
, wedges of
Scallions (1 stalk)
Fried Shallots (to taste)
, and top with a drizzle of
Sriracha (to taste)