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 typically just soaked in warm water before being added to soups, stir-fries, or other preparations. You can also make this dish with bean thread noodles.
Cover the rice stick noodles with warm water and soften for 20 minutes. Drain and arrange on a serving platter.
Toss the shrimp with the fish sauce and ginger and set aside. Heat a wok or heavy skillet over high heat and add
Add the remaining
Garnish if you like with fresh mint sprigs
© 2004 John Ash. All rights reserved.