Ingredients
Nuoc Nam (3/4 cups):
- Water - 1/2 cup
- Honey - 2 Tbsp
- Garlic - 2 cloves , minced
- Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
- Lime juice - 2 Tbsp
- Hot sauce (opt) - to taste
Shrimp Vermicelli Bowl:
- Nuoc nam - 3/4 cup ((Ingredients listed separately))
- Shrimp - 1 lb , shelled and deveined
- Green lettuce, small - 1 head , chopped
- Mint - 1/2 cup , sliced
- Carrots - 1/2 lb , grated
- Green papaya - 1 lb , grated ((If you can't find, sub zucchini ribbons))
- Cucumbers - 3/4 lb , chopped
- Cooking oil - 1 1/2 Tbsp
Prep
- Make nuoc nam (the traditional sweet, sour, and salty Vietnamese sauce) - If not made from yesterday, boil water (or heat in microwave for ~2 minutes) and stir in sweetener. Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use fish sauce for more savory, more lime juice for tartness, more sweetener for sweetness. If you doubled, remember to set aside half. (Can be done up to 5 days ahead)
- Shrimp - Defrost, drain, and dry on paper towels.
- Lettuce / Mint / Carrots / Papaya - Prep as directed. Papaya can be chopped into bigger pieces and put through food processor grater just like carrots. (Can be done up to 3 days ahead)
- Cucumbers - Prep as directed.
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Make
- Heat a saute pan over medium-high heat. Add oil and then shrimp to heated oil. Toss and saute until cooked through, ~5 minutes. Remove from heat.
- Let everyone assemble their own bowls of papaya ‘noodles’ and top them with shrimp, lettuce, cucumbers, mint, and carrots. Divide sauce by serving amounts.
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