Shrimp Bun Cha

• Seafood

  • 12 Shrimp, large

• Produce

  • 6 Basil, leaves
  • 1/2 Cucumber
  • 1 Lime, Juice of
  • 6 Mint, leaves
  • 1 Shallot
  • 2 Thai chilis

• Condiments

  • 8 tbsp Fish sauce
  • 1 For the dipping sauce
  • 1 tsp Honey

• Pasta & Grains

  • 1/2 lb Rice noodles

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 1/2 tbsp Granulated sugar
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Canola oil

• Liquids

  • 3 tbsp Water

Found on pickledplum.com

Description

Directions

• Put all the ingredients for the marinade in a blender and blend until smooth.
• Pour marinade into a Ziploc bag along with shrimp and squeeze air out. Seal and refrigerate for at least two hours.
• Put all the ingredients for the dipping sauce into a bowl and stir until sugar has dissolved. Set aside.
• 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.
• Drain and rinse noodles under cold water. Drain well.
• 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.
• Assembling the bun cha:
• Divide noodles evenly among bowls and top with shrimp, lettuce and herbs.
• Serve with sauce on the side and pour on top before eating. Serve with sriracha sauce for a kick of heat.
• Note: You can leave a little bit of sauce in a separate bowl to use as a dipping sauce for the shrimp.