Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao

• For the Shrimp
• 6 ounces shrimp, cleaned and deveined
• 2 stalks lemongrass
• 2 tablespoons peanut oil
• 4 cloves garlic, minced
• 1/8 teaspoon red pepper flakes (optional)
• 2 cups onions, cut into slivers
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• For the Salad
• 2 cups shredded iceberg lettuce
• 1 1/2 cups bean sprouts
• 1/2 cup cilantro, sprigs
• 1/2 cup basil sprig
• 4 tablespoons chopped peanuts
• 8 ounces rice vermicelli
• 1 - 1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

1. Bring water to a boil in a large pot; stir in vermicelli.
2. Cook until just tender and drain in colander.
3. Flatten lemongrass with cleaver and mince white part; discard rest.
4. Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
5. Cook until lemongrass is slightly wilted.
6. Add onions and stir-fry until onions are tender.
7. Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
8. For each salad place 1 cup of lettuce in bottom of bowl.
9. Top with 3/4 cup of bean sprouts.
10. Place half the cooked noodles over vegetables in bowl.
11. Top noodles with lemongrass shrimp and onions.
12. Garnish with peanuts.
13. Serve with a plate of cilantro sprigs and basil sprigs.
14. Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
15. Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

shrimp, shrimp, stalks lemongrass, peanut oil, garlic, red pepper, onions, fish sauce, sugar, salad, bean sprouts, cilantro, basil sprig, peanuts, rice vermicelli, nuoc nam

Taken from www.food.com/recipe/vietnamese-lemongrass-shrimp-salad-with-vermicelli-bun-tom-xao-30258 (may not work)