Gluten-Free Vietnamese Noodle Salad with Shrimp (Bún tôm)

Instructions

1. 1Bring a large pot (e.g., 6-quart / 5700 ml) of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g of rice vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the noodles in a colander and rinse them under cold water to stop the cooking, then set aside.
2. 2In a medium bowl, combine the about 450 g of shrimp (peeled and deveined) with the 2 tbsp of minced lemongrass, 2 cloves of minced garlic, and 0.5 tsp of red pepper flakes. Toss gently to coat the shrimp evenly, then let it marinate at room temperature for 15 minutes.
3. 3Heat a large skillet (e.g., 30.48 cm / 30 cm) over medium-high heat (190.6-204.4°C / 190-205°C). Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp turn opaque pink and reach an internal temperature of 63°C. Remove the cooked shrimp from the skillet and set them aside.
4. 4In a small bowl, whisk together the 0.25 cup of fish sauce, 0.25 cup of lime juice, and 1 tbsp of sugar until the sugar is fully dissolved and the dressing is well combined.
5. 5Divide the 4 cups of shredded lettuce, 1 cup of thinly sliced cucumber, the cooked about 225 g of rice vermicelli noodles, and the cooked about 450 g of shrimp evenly among four individual serving bowls.
6. 6Drizzle each serving with the prepared fish sauce dressing. Garnish each bowl with the 0.5 cup of mint leaves, 0.5 cup of cilantro leaves, and 0.25 cup of chopped roasted peanuts. Serve immediately or chill in the refrigerator for at least 15 minutes before serving.

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