Grilled Shrimp with Vietnamese Rice NoodlesWrite a Review Read Reviews
- Yields: 4 Servings
- Cook time: 45 minutes
- Prep time: 15 minutes
- ½ shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lemongrass, minced
- zest of 1 lime
- 2 tablespoons fish sauce
- ½ cup canola oil
- 1 cup cooked Vietnamese rice noodles
- ½ tablespoons jalapeño, thinly sliced
- juice from 1 lime
- ½ cup fish sauce
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- salt and pepper to taste
- 2 tablespoons red onion, sliced
- 2 tablespoons carrots, julienned
- 2 tablespoons cucumbers, julienned
- 1 sprig each mint, cilantro and Thai basil
- 1 head butter lettuce, cleaned
- Make the nuoc cham vinaigrette by placing all ingredients in a bowl and whisk together. Set aside. This can be made up to 1 week in advance.
- Prepare the noodles according to the package. Once the noodles have been rehydrated, set aside and allow to cool.
- Prepare the marinade by mixing all the ingredients in a bowl and mix thoroughly. Marinate the shrimp in the desired amount of marinade and reserve the rest of the marinade for the noodles.
- Mix the marinade with the sheets of noodles and grill just to get a little char on both sides. Then grill the shrimp. Plate the sheets of noodles with the shrimp on top. Next, serve the dish with the accoutrements and the vinaigrette. I recommend wrapping the noodles and shrimp with the lettuce and accoutrements and dipping the whole thing in the nuoc cham vinaigrette.
- Credit: Recipe created by Chef Ron Hsu behalf of Kingsford.
For safe meat preparation, reference the USDA website.