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Grilled Shrimp with Vietnamese Rice Noodles

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  • 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
For the Noodles:
  • 1 cup cooked Vietnamese rice noodles
Nuoc Cham Vinaigrette:
  • 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


  1. 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.
  2. Prepare the noodles according to the package. Once the noodles have been rehydrated, set aside and allow to cool.
  3. 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.
  4. 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.

For safe meat preparation, reference the USDA website.

Ratings & Reviews

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