Lemongrass Shrimp And Rice Vermicelli

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With cool cucumber in the rice noodles, lemongrass in the shrimp marinade, and fresh mint to tie it all together, this scratch-made recipe totally nails the Thai flavor palate.

photo of Lemongrass Shrimp And Rice Vermicelli

serves/makes:

ready in:
1-2 hrs

ingredients

1/3 cup Thai fish sauce
1/4 cup sugar
2 tablespoons peeled and finely chopped fresh lemongrass
1 tablespoon vegetable oil
2 cloves garlic, minced
24 jumbo shrimp, peeled and deveined, tail on if desired
1/2 cup olive oil
3 scallions, finely sliced, white and green parts
8 ounces dried rice vermicelli
1 small cucumber, peeled, cut in half lengthwise and thinly sliced
2 medium carrots, peeled and shredded
1 head Boston lettuce, leaves shredded
1 bunch mint leaves, finely shredded
1/2 cup roasted peanuts, finely crushed
nuoc cham

directions

Combine the fish sauce, sugar, lemongrass, vegetable oil, and garlic in a bowl. Mix well then add the shrimp. Toss the shrimp in the marinade. Place the bowl in the refrigerator for 1 hour.

Combine the olive oil and scallions in a small saucepan over medium heat. Let heat until fragrant then remove the pan from the heat and let cool.

Soak the vermicelli in enough hot water to cover it. Let it soak until it is soft and pliable. Drain well.

Bring a pan of water to a boil over medium-high heat. Add the soaked vermicelli and cook for 10 seconds. Drain the vermicelli and rinse in cold water. Place the vermicelli in a bowl and toss with the scallion oil along with half of the cucumber, carrots, and lettuce. Toss to combine. Divide the mixture between individual serving bowls.

Heat a grill pan over medium high heat. Oil the pan well. Remove the shrimp from the marinade and place on the grill. Cook for 1-2 minutes per side or until just cooked through (do not overcook the shrimp).

Divide the cooked shrimp between the bowls of noodles. Top with mint and peanuts. Serve with the remaining cucumber, carrot, lettuce, and nuoc cham on the side.

recipe tips

Soak the rice vermicelli in hot water rather than boiling it to make sure it remains tender and does not turn mushy.

Adjust the amount of sugar in the marinade to balance the saltiness of the fish sauce according to your preference.

Grill the shrimp over high heat for a slight char for extra flavor, but be careful to not let them overcook.

Garnish like fresh lime wedges or sliced chili for an extra kick.

For added flavor, marinate the shrimp for longer than an hour, up to 6 hours, in the refrigerator.

Use a mix of fresh herbs, such as cilantro or basil, along with mint for a more complex flavor in your garnishes.

Serve the nuoc cham on the side or drizzle it over the finished dish.

common recipe questions

What is lemongrass?

Lemongrass is a tall, perennial grass native to tropical regions, known for its citrus flavor and aroma. It is commonly used in Asian cuisines, especially Thai and Vietnamese dishes.

Can I use another type of sauce instead of fish sauce?

You can substitute soy sauce or tamari for a vegetarian option, but the flavor will differ significantly. Coconut aminos can also be used as a gluten-free alternative with a slightly sweeter taste.

How can I make sure the shrimp are perfectly cooked?

Cook the shrimp just until they turn pink and opaque, typically 1-2 minutes per side. Overcooking can lead to rubbery shrimp, so watch them closely while grilling.

What if I can't find rice vermicelli?

If rice vermicelli is unavailable, you can substitute with thin rice noodles, glass noodles, or even mung bean noodles, but the texture and flavor will vary slightly.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I freeze this dish?

While it's generally not recommended to freeze the composed dish (as the texture will change), you can freeze the marinade and uncooked shrimp separately. Cooked noodles and vegetables do not freeze well.

What is nuoc cham?

Nuoc cham is a traditional Vietnamese dipping sauce made from a mixture of fish sauce, lime juice, sugar, garlic, and chili. It adds bright, tangy flavors that complement the dish.