Lemongrass Shrimp And Rice Vermicelli

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.