Warm prawns on cool noodles (bun tom) *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded romaine lettuce |
| 2 | cups | Bean sprouts |
| 1 | cup | Julienned cucumbers |
| 10 | Fresh cilantro leaves, chopped | |
| ⅓ | cup | Fresh mint leaves, chopped |
| ⅓ | cup | Fresh thai basil leaves, chopped |
| ½ | pounds | Dried rice vermicelli, boiled 4-5 mins, rinsed and drained |
| 3 | tablespoons | Vegetable oil |
| 1 | Yellow onion, thinly sliced | |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Minced lemon grass* |
| ½ | teaspoon | Ground chili paste |
| 5 | Dried black mushrooms,soaked in hot water 30 minutes, stemmed and thinly sliced | |
| 1 | tablespoon | Soy sauce |
| 1 | Pinch of salt | |
| 1 | teaspoon | Sugar |
| ½ | cup | Julienned carrots,blanched |
| ½ | pounds | Raw prawns,peeled/deviened |
| 10 | White mushrooms, sliced | |
| ¼ | cup | Low-sodium chicken stock or water |
| 2 | tablespoons | Roasted peanuts |
| 10 | Fresh cilantro sprigs | |
| 1 | cup | Vietnamese dipping sauce |
| (recipe follows) | ||
| 2 | smalls | Cloves garlic, sliced |
| 1 | teaspoon | Ground chili paste |
| 1 | Fresh thai bird chili, chopped (optional) | |
| ¼ | cup | Fish sauce |
| ⅔ | cup | Hot water |
| 2 | tablespoons | Fresh lime juice with pulp |
| ¼ | cup | Sugar |
| 2 | tablespoons | Shredded carrots for garnish |
Directions
SALAD
NOODLES
TOPPING
GARNISH
VIETNAMESE DIPPING SAUCE
* I find the easiest way to mince lemon grass is to peel away the tough
outer leaves and put the bulb end through the slicer on my food processor. Save the green tops to cut up and add to soups, etc.
Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual bowls. Top with about two cups of the noodles. Set aside.
Heat the oil in a wok or nonstick fry pan over moderate heat. Tilt the pan to evenly coat the entire surface. Wait for the oil to get hot, then add the onion, garlic, and lemon grass. Stir-fry about 10 seconds. Working very quickly, add the chili paste and black mushrooms. Add the say sauce, salt, and sugar and stir a few times.
Add the carrots and prawns and cook until both are almost cooked, 2 minutes. Add the white mushrooms and chicken stock. Cook until mushrooms begin to wilt, 2-3 minutes. Remove from heat.
To serve, place the prawns and vegetables on top of the noodles.
Garnish with chopped peanuts and cilantro. Invite guests to add 3-4 tablespoons of Vietnamese dipping sauce to their noodels and toos gently before eating.
Vietnamese Dipping Sauce: Place garlic, chili paste and chili in a mortar. With a pestle, pound into a paste. (If you do not have a mortar & pestle, finely mince the garlic and chili.) Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top.
Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook.
Favorite recipes from Lemon Grass Restaurants and cafes.