Vietnamese Noodle Salad with Grilled Shrimp (Bun Tom Nuong)

Ingredients

• 1 lb Shrimp
• 8 oz Rice Vermicelli Noodles
• 1 cup Carrots
• 1 cup Cucumber
• 1/4 cup Mint
• 1/4 cup Cilantro
• 4 cups Lettuce
• 1/4 cup Fish Sauce
• 2 tbsp Lime Juice
• 1 tbsp Rice Vinegar
• 1 tbsp Sugar
• 2 cloves Garlic
• 1/2 small Red Chili

Instructions

1. 1Prepare the vegetables and herbs: Cut the 1 cup of carrots and the 1 cup of cucumber into thin matchsticks. Roughly chop the 1/4 cup of mint and the 1/4 cup of cilantro. Shred or tear the 4 cups of lettuce into bite-sized pieces. Mince both of the 2 cloves of garlic and the 1/2 small red chili; set aside half of the minced garlic for the shrimp marinade and the other half, along with the minced chili, for the dressing.
2. 2Marinate and cook the shrimp: In a medium bowl, combine the 1 lb of shrimp with 1 tablespoon of the 1/4 cup fish sauce, 1 tablespoon of the 2 tablespoons lime juice, and half of the minced 2 cloves of garlic. Toss to coat and let marinate for 10 minutes. Heat a 12-inch skillet or grill pan over medium-high heat (375°F / 190°C); add the marinated shrimp in a single layer and cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C). Remove from heat and set aside.
3. 3Cook the noodles: Bring 8 cups of water to a rolling boil in a large heavy-bottomed pot. Add the 8 oz of rice vermicelli noodles and cook for 3 to 5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking process and prevent them from sticking together; let them drain completely.
4. 4Prepare the dressing: In a small bowl, whisk together the remaining 3 tablespoons of the 1/4 cup fish sauce, the remaining 1 tablespoon of the 2 tablespoons lime juice, the 1 tablespoon of rice vinegar, the 1 tablespoon of sugar, the remaining half of the minced 2 cloves of garlic, and the minced 1/2 small red chili. Whisk until the sugar is fully dissolved.
5. 5Assemble and serve: In a large serving bowl, combine the drained 8 oz of rice vermicelli noodles, the 1 cup of carrots, the 1 cup of cucumber, the 1/4 cup of mint, the 1/4 cup of cilantro, and the 4 cups of lettuce. Arrange the cooked 1 lb of shrimp on top of the noodle and vegetable mixture. Drizzle the prepared dressing evenly over the entire salad and serve immediately.

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