Ingredients

The following ingredients have 3 Servings
  • 12 large shrimp, peeled and deveined
  • 1/2 pound rice noodles
  • 6 basil leaves, hand torn
  • 6 mint leaves, hand torn
  • 1/2 cucumber, thinly sliced
  • 1 shallot, finely chopped
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper
  • 1 teaspoon honey
  • 3 tablespoons fish sauce
  • 2 tablespoons canola oil
  • juice of 1 lime
  • 2 tablespoons granulated sugar
  • 5 tablespoons fish sauce
  • 2 Thai chilis, finely chopped
  • 3 tablespoons tepid water

Instruction

  • Put all the ingredients for the marinade in a blender and blend until smooth.
  • Pour marinade into a Ziploc bag along with shrimp and squeeze air out. Seal and refrigerate for at least two hours.
  • Put all the ingredients for the dipping sauce into a bowl and stir until sugar has dissolved. Set aside.
  • Cook vermicelli noodles according to directions on the package. Most often the noodles are added to boiling hot water and left to soak for about 10 minutes.
  • Drain and rinse noodles under cold water. Drain well.
  • Brush a grill pan or regular pan with a little canola or other neutral oil. Turn the heat on to high and when the pan is hot, add shrimp and cook on each side for 3 minutes, until slightly charred. This will give it the caramelized look and taste. Turn the heat off and transfer shrimp to a plate. Set aside.
  • Divide noodles evenly among bowls and top with shrimp, lettuce and herbs.
  • Serve with sauce on the side and pour on top before eating. Serve with sriracha sauce for a kick of heat.