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Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)

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Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)

Ingredients

  • 8 oz rice sticks
  • 12 medium-sized shrimp, shelled (but leave tail intact) and deveined
  • 3 lettuce leaves, thinly cut
  • 1/2 small cucumber, cut into thin strips
  • 1 cup fresh bean sprouts
  • 1/2 small carrot, peeled and cut into thin strips
  • some cilantro leaves, coarsely chopped
  • some mint leaves, coarsely chopped
  • some perilla leaves, coarsely chopped (optional)
  • some thai basil leaves, coarsely chopped (optional)
  • 3 tablespoons roasted peanuts, coarsely ground
  • 1 teaspoon fish sauce
  • 3 heavy dashes black pepper powder
  • a pinch of turmeric powder
  • 1/4 cup fish sauce
  • 1/2 cup warm water
  • 1/4 cup sugar + 1 tablespoon sugar
  • 3 tablespoon lime juice
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Published 2014-09-09 13:30:17 (2 years ago).

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