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Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom Heo Nuong)
RASA MALAYSIA18Ingredients
55Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 8 oz. rice sticks
- 12 shrimp (medium-sized, shelled, but leave tail intact and deveined)
- 3 lettuce leaves (thinly cut)
- 1/2 cucumber (small, cut into thin strips)
- 1 cup bean sprouts (fresh)
- 1/2 small carrot (peeled and cut into thin strips)
- cilantro leaves (Some, coarsely chopped)
- mint leaves (Some, coarsely chopped)
- leaves (Some perilla, coarsely chopped, optional)
- thai basil leaves (Some, coarsely chopped, optional)
- 3 Tbsp. roasted peanuts (coarsely ground)
- 1 tsp. fish sauce
- 3 black pepper (heavy dashes, powder)
- 1 pinch turmeric powder
- 1/4 cup fish sauce
- 1/2 cup warm water
- 1/4 cup sugar (+ 1 tablespoon sugar, if you like it sweeter)
- 3 Tbsp. lime juice
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