bun thit - viet noodle salad with warm lemongrass prawns (Recipe)

Sorry...am on a Viet food thang as a result of my rich diet last few days. I am craving for something light. I like spicy (not hot!) food normally with the exception of Vietnamese food... there are only two Viet recipes which I have mastered, sort of. One of which is this one. Its really cheap and simple meal. The only part that is tedious is preparing the peanuts.

This is my personal favourite. I did this today for lunch. Coz my mum was fasting and I seriously need to eat lite.



Master Recipe for Cool Noodle Salads

Serves four.

For the greens and herbs --

2 cups washed lettuce
2 cups fresh, crisp bean sprouts (optional)
1-1/2 cups peeled, seeded, and julienned cucumber (optional)
1/3 to 1/2 cup roughly chopped or small whole mint leaves
1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. If working ahead of time, cover each bowl with damp paper towels and refrigerate.

For the garnishes --

2 Tbs. chopped roasted peanuts
Nuoc cham (Vietnamese dipping sauce)
12 sprigs cilantro (optional)

Set peanuts aside. Make 1 recipe nuoc cham and refrigerate.

For the noodles --

8 oz. dried rice vermicelli

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 min. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they are cool and the water runs clear. Let the noodles drain in the colander for 30 min., and then set them aside for up to 2 hours, unrefrigerated.

For the Sauce -- Viet Nuoc Cham
(can also be used for dipping sauce for spring rolls)

Yields 1-1/2 cups.

1 clove garlic
2 to 3 Thai bird chiles/cilipadi, and minced; more or less to taste
1/2 tsp. ground chile paste; more or less to taste (optional..i just have more cilipadi)
2/3 cup hot water
1/4 cup sugar
1/4 cup fish sauce
2 Tbs. fresh lime juice
2 Tbs. shredded carrots (optional)

In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar. Stir well. Add the fish sauce and lime juice and combine. Float the carrots on top. Let sit for at least 15 min. before using.


For the topping --
Warm Lemongrass Shrimp

Serves four as a topping for bun.

2 Tbs. vegetable oil
2 shallots, thinly sliced
1 clove garlic, minced
1 lb. large shrimp, peeled and deveined
1 Tbs. minced fresh lemongrass
2 tsp. fish sauce
1 tsp. sugar
Salt to taste

In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 min. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 min. Remove from the heat and serve warm on bun.