Bun Tom Xao

Ingredients for 2 servings:

• 125 g rice noodles (vermicelli)
• 200 g shrimp(s)
• 250 ml water, lukewarm
• 75 g leaf lettuce, e.g. romaine or iceberg lettuce
• ¼ cucumber(s)
• 1 lime(s), approx. 60 ml juice
• 1 handful of coriander leaves
• 1 handful of mint, fresh
• 1 handful of Thai basil, fresh or more coriander leaves
• 30 g peanuts, unsalted, roasted
• 3 garlic cloves
• 3 spring onions
• 1 large chili pepper(s)
• 3 tbsp sugar
• 1 tsp brown sugar
• 4 tbsp cornstarch
• 5 tbsp fish sauce, Vietnamese
• 2 tbsp rice vinegar
• 1 carrot(s)
• 1 stalk(s) lemongrass
• 1 tsp salt
• 1 pinch(s) of pepper
• 2 tbsp oil for frying, e.g. rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 37 minutes

Vietnamese glass noodle salad with shrimp

Cut the lettuce into bite-sized pieces. Finely chop the herbs (leaves only, no stems) and toss with the lettuce. Cut the cucumber and carrot into julienne strips. Mix with the lettuce and herbs and set aside. Finely chop the peanuts, finely chop the spring onions and garlic, and set aside. Add the white sugar to the lukewarm water and stir until the sugar dissolves. Add the juice of one lime, fish sauce, and rice vinegar. Finely chop and deseed the chili pepper, and add it as well. Remove any hard skin from the lemongrass, if necessary, and then chop very finely. Mix with the stock and set aside to infuse. Cook the noodles according to the instructions. Rinse with cold water. In a bowl, thoroughly mix the cornstarch, brown sugar, salt, and pepper. Then add the washed shrimp (deveined and shelled) and mix gently again. Heat 2 tablespoons of neutral oil in a wok over high heat. Add the spring onions and garlic and heat for about 30 seconds, stirring constantly. Then add the shrimp and fry. 2-3 minutes are enough; the shrimp should be cooked through but not tough. Remove the wok from the heat. If you like, you can briefly warm the broth. Then divide everything evenly into large bowls. First, add the lettuce, herb, and vegetable mix, then the broth. Next, add the glass noodles, topped with the shrimp and chopped peanuts. The ingredients can then be mixed together immediately before eating. Bun Tom Xao is eaten with chopsticks and can be enjoyed warm, lukewarm, or even cold.