Lemongrass Shrimp Noodle Salad

Sauce for the salad (Nuoc Cham Dipping Sauce):

1 clove garlic, minced

1 serrano chili, minced

½ tsp ground chili paste

2/3 cup hot water

¼ cup sugar

¼ cup fish sauce

2 tbs fresh lime juice

Pound the garlic and fresh chilies into a paste. In a small bowl combine garlic mixture, chili paste, hot water and sugar, stir well. Add the fish sauce and lime juice. Let sit for at least 15 minutes.

Noodles:

8 ounces (225 grams) dried rice vermicelli noodles

Cook noodles in boiling water, 3 to 5 minutes. Rinse until cooled in cool water.

The Shrimp:

2 tbls vegetable oil

2 shallots, thinly sliced

1 clove garlic, minced

1 pound (450 grams) large shrimp, peeled and deveined

1 tbs minced fresh lemongrass

2 cups sliced white mushrooms

2 tsp fish sauce

1 tsp sugar

Salt

Stir fry shallots and garlic in the oil for about 30 seconds. Add the shrimp and lemongrass and stir and cook for about 2 minutes. Add the mushrooms, fish sauce and sugar and cook and stir for 2 to 3 minutes.

Garnishes:

2 cups lettuce

2 cups bean sprouts

1 ½ cups peeled, seeded, julienned cucumber

1/3 to 1/2 cup rough chopped mint

 1/3 to 1/2 cup chopped basil leaves

2 tbs chopped peanuts

Cilantro

In individual bowls put the garnishes, some noodle, shrimp mixture and sauce.