How to Make Vermicelli with shrimp + Nước mắm recipe
My husband, Dan, is Vietnamese and he makes delicious Vietnamese food from family recipes. He actually used to own a pho restaurant in Diamond Bar, CA where he served his dad’s pho recipe…literally my favorite.
Dan makes amazing Nước Mắm, which is a sweet and garlicky fish sauce, that we douse over vermicelli, shrimp, and lots of fresh veggies.
What you’ll need for 2 servings:
1 pack of thin vermicelli (rice noodles)
20 frozen cooked shrimp
2 Persian cucumbers
3 Perilla leaves
4 leaves romaine lettuce
2 tbs sugar
2 tbs hot water
Juice of half a lemon
2 tbs fish sauce
1/2 tsp Sambal sauce
1/2 tsp minced garlic
How to Cook it:
Defrost shrimp by submerging in ambient water while you prep the rest of the ingredients
Cook vermicelli according to package directions. Be sure to rinse starch off with cold water after.
Julienne cucumbers and perilla leaves
Chop romaine lettuce into 1-2 inch pieces
Mix sugar, water, lemon juice, fish sauce, sambal sauce, and garlic into bowl
In a bowl put vermicelli, shrimp, veggies, and pour as much sauce over it as you like!
This is such a refreshing meal on a hot day!!
