Vietnamese Fresh Vermicelli Bowl

• Sauce:
• 3 tablespoons lime juice=1 fat, thin skin lime
• 2 tablespoons sugar
• 1/2 cup water
• 2 1/2 tablespoons fish sauce
• Optional additions:
• 1 small garlic clove, finely minced
• 1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)
• Salad:
• salad
• 1/2 teaspoon canola oil
• 8 medium shrimp, with shells/or grilled chicken
• 1 (8 ounce) package rice vermicelli noodles
• 1 cup finely chopped lettuce
• 1 cup bean sprouts
• 1/4 cup finely chopped diakon radish
• 3 tablespoons chopped cilantro
• 3 tablespoons finely chopped Thai basil
• 3 tablespoons chopped fresh mint
• can add:
• 2 tablespoons chopped shallots-see "preparation"
• 1/4 cup crushed peanuts
• 1 English cucumber, cut into 2-inch matchsticks
• 1/4 cup finely chopped carrots
• Snow peas,sugar snap peas
• Can use spaghetti squash in place of noddles

1. I use cooked shrimp(grilled is best) or cooked chicken-If using cooked leftover chicken place the chopped or shredded chicken in a mixture of chicken stock and Vietnamese Sweet Lemon Curry(from Savory Spice shop)-a little sesame oil-Anything to give it some asian flavor marinate at least 4 hours or overnight. Not required, but better flavor
2. Dressing:
3. 1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Adjust the flavors to balance out the sweet and sour.A tad more sour than sweet.
4. 2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. the co;or should be a light honey or amber color
5. (This sauce may be prepared early in the day and left to sit at room temperature)
6. Salad
7. If you want to add the shallots:
8. Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes. Drain on paper towel.
9. Bring a large pot of water to a boil. Add vermicelli noodles-follow directions on package. Drain noodles and rinse with cold water, stirring to separate the noodles.
10. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with daikon, cilantro, Thai basil, mint, and if choose to use, caramelized shallots, peanuts,cucumbers, carrots,Snow peas, sugar snap peas . Serve with shrimp or chicken on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

sugar, water, fish sauce, additions, garlic, chilis, salad, salad, canola oil, shrimp, rice vermicelli noodles, bean sprouts, diakon radish, cilantro, basil, fresh mint, shallotssee , peanuts, cucumber, carrots, peas, noddles

Taken from www.epicurious.com/recipes/member/views/vietnamese-fresh-vermicelli-bowl-52658041 (may not work)