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Bun Tom Heo Nuong (Prawn Vermicelli Salad)

Recipe byShelby
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Ingredients

Salad:

  • 10 large prawns, peeled and deveined, tails on
  • 4 oz thin rice noodles
  • 1 shallot
  • 1 TBSP canola (or other frying) oil
  • 3 C chopped lettuce or salad mix (romaine, iceberg, or other hearty leaf)
  • 1 orange or red bell pepper, sliced in to matchsticks
  • Handful of fresh mint, coarsely chopped
  • 1 TBSP crushed peanuts
  • Lime wedges (for garnish)

Marinade for Shrimp

  • 1 TBSP fish sauce
  • Squeeze of fresh lime juice
  • Pinch of turmeric
  • Pinch of chili powder (optional)

Dressing

  • 2 TBSP fish sauce
  • 1/4 C warm tap water
  • 2 TBSP sugar
  • 2 TBSP fresh lime juice (approx one lime)
  • Chili powder or red pepper flakes (optional)

Directions

  1. Combine marinade ingredients and toss with prawns to coat.  Marinate for 20-30 minutes.
  2. Meanwhile, heat oil in a small skillet over medium-high heat.  Thinly slice shallot crosswise and separate to create thin rings.  When oil starts to smoke, add shallot and fry until golden brown, about 30-45 seconds.  Transfer to a paper towel and set aside.
  3. Cook noodles according to package directions.  Rinse with cold water, drain thoroughly and set aside.
  4. Heat grill, grill pan or broiler for prawns.  When prawns have finished marinating, cook until opaque and lightly charred.  Set aside to cool.
  5. Divide lettuce between two deep bowls.  Add peppers and mint.  Layer prawns on top and drizzle dressing over entire bowl.  Top with peanuts and shallots and garnish with lime.

 

Tips / Substitutes:

 Traditionally, this dish is made with shredded carrots and bean sprouts.  I used orange bell pepper because that's what I had on hand, and it added a great flavor to the dish!  The shallots are a little bit of a pain - and certainly don't contribute positively to the nutritoinal stats - but the sweet crunch they add is worth the hassle (and the calories).

Servings: 2

Preparation Time: 45 min (25 min active)

 

 

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