Shrimp Bun Cha Recipe

Ingredients

• 12 large shrimp, peeled and deveined
• 1/2 pound rice noodles
• 6 basil leaves, hand torn
• 6 mint leaves, hand torn
• 1/2 cucumber, thinly sliced
• 1 shallot, finely chopped
• 2 teaspoons sugar
• 1/4 teaspoon black pepper
• 1 teaspoon honey
• 3 tablespoons fish sauce
• 2 tablespoons canola oil
• juice of 1 lime
• 2 tablespoons granulated sugar
• 5 tablespoons fish sauce
• 2 Thai chilis, finely chopped
• 3 tablespoons tepid water

Instructions

1. 1

   Put all the ingredients for the marinade in a blender and blend until smooth.

2. 2

   Pour marinade into a Ziploc bag along with shrimp and squeeze air out. Seal and refrigerate for at least two hours.

3. 3

   Put all the ingredients for the dipping sauce into a bowl and stir until sugar has dissolved. Set aside.

4. 4

   Cook vermicelli noodles according to directions on the package. Most often the noodles are added to boiling hot water and left to soak for about 10 minutes.

5. 5

   Drain and rinse noodles under cold water. Drain well.

6. 6

   Brush a grill pan or regular pan with a little canola or other neutral oil. Turn the heat on to high and when the pan is hot, add shrimp and cook on each side for 3 minutes, until slightly charred. This will give it the caramelized look and taste. Turn the heat off and transfer shrimp to a plate. Set aside.

7. 7

   Divide noodles evenly among bowls and top with shrimp, lettuce and herbs.

8. 8

   Serve with sauce on the side and pour on top before eating. Serve with sriracha sauce for a kick of heat.