Bún Tôm Nưởng
(Grilled Shrimp over Vermicelli)
2 servings

12 large shrimp
8 oz of vermicelli rice noodles
1½ cups of shredded lettuce
½ cup chopped cucumber
5 large mint leaves, chopped
1 cup of bean sprouts
2 tsp chopped peanuts
2 tsp sautéed scallions
2 tsp shredded carrots
(can be purchased at mỹ linh)

Peel shrimp: Peel shrimp, (leave tails), devein, boil for approx. 3-4 minutes until opaque. Remove shrimp. Spray oil lightly on shrimp, grill for 30-45 seconds.

Boil noodles: In large pot of boiling water, cook noodles until tender but firm (approx. 10 mins.). Drain in a colander. Rinse under cold water, then drain again thoroughly. Let noodles cool.

Prepare noodle plate: Place shredded lettuce, cucumber, mint and bean sprouts in a deep plate, top with noodles. Layer on grilled shrimp, chopped peanuts, shredded carrots, and sautéed scallions. Finish with mỹ linh's nước mắm sauce.