Name: Saigon Shrimp with Rice Sticks and Nuoc Cham Sauce
Yield: Serves 4 to 6
Ingredients: 1½ pounds medium shrimp, brined if desired, peeled, deveined, and patted dry; ½ cup garlic chives or 1 cup scallions (green parts only) cut into ¼-inch lengths; ¼ pound thin rice stick noodles or vermicelli; 2 teaspoons Asian fish sauce; ½ cup Nuoc Cham Sauce; 4 cups bean sprouts, rinsed and drained; ⅓ cup coarsely chopped toasted peanuts; 4 tablespoons vegetable oil; 2 teaspoons peeled and finely minced fresh ginger; ⅓ cup fresh cilantro leaves

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Cooking One on One

By John Ash

Published 2004

About

Many of the classic flavors and ingredients of Southeast Asia come together in this bowl. To be politically correct, I guess I should rename this Ho Chi Minh City Shrimp. The sauce is a favorite that I make up in larger batches and often toss with cooked thin noodles like Japanese somen for a quick small meal. Rice sticks, which are made from rice flour, come in a variety of widths and lengths. While the widest varieties need cooking like other dried noodles, the very fine ones are typicall