Grilled Shrimp with Vietnamese Rice Noodles
Let's get grilling
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.
Cooking for 4 people
Ingredients
-
shrimp, peeled and deveined
½
Marinade:
-
garlic, minced
2 cloves
-
ginger, minced
1 tablespoon
-
lemongrass, minced
1 tablespoon
-
lime (zest)
1
-
fish sauce
2 tablespoons
-
canola oil
½ cup
For the Noodles:
-
cooked Vietnamese rice noodles
1 cup
Nuoc Cham Vinaigrette:
-
jalapeño, thinly sliced
½ tablespoons
-
lime (juice)
1
-
fish sauce
½ cup
-
sugar
1 tablespoon
-
garlic, minced
1 clove
-
ginger, minced
1 teaspoon
-
salt and pepper to taste
Accoutrements:
-
red onion, sliced
2 tablespoons
-
carrots, julienned
2 tablespoons
-
cucumbers, julienned
2 tablespoons
-
mint, cilantro and Thai basil
1 sprig each
-
butter lettuce, cleaned
1 head
Credit: Recipe created by Chef Ron Hsu behalf of Kingsford.
For safe meat preparation, reference the USDA website.
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