Bun Thit Tom

Ingredients

• Red chili (1, finely chopped)
• Garlic (2 cloves, minced)
• Sugar (1 tablespoon)
• Lime (juice of 1 lime)
• Fish sauce (2 tablespoons)
• Peanuts (1/4 cup, crushed)
• Mint leaves (a handful, roughly torn)
• Bean sprouts (1/2 cup)
• Carrots (1 medium, julienned)
• Cucumber (1/2, julienned)
• Lettuce (2 leaves, torn into bite-sized pieces)
• Shrimp (200 grams, peeled and deveined)
• Rice vermicelli noodles (200 grams)

Instructions

1. Start by preparing the rice vermicelli noodles as per the package instructions. Once done, drain them and set aside.
2. To prepare the dressing, combine fish sauce, lime juice, sugar, minced garlic, and finely chopped red chili in a small bowl. Stir the mixture until the sugar is fully dissolved.
3. Preheat your grill or grill pan over a medium-high heat. Once hot, grill the shrimp for 2-3 minutes on each side or until they're cooked through and have a nice color.
4. In two separate bowls, start assembling the salad. Begin with a base of cooked noodles. Top this with the grilled shrimp, torn lettuce, julienned cucumber and carrot, bean sprouts, and roughly torn mint leaves.
5. Sprinkle the crushed peanuts over the top of each salad.
6. Finally, drizzle the tangy fish sauce dressing over the top.
7. Give everything a good toss to ensure the components are well combined and every bite gives you a taste of each element.
8. Serve immediately and savor the delightful mix of flavors and textures.