Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) fish sauce
  • 2 tablespoons (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) brown sugar
  • 1 tablespoon (15 ml) lime juice
  • 1 teaspoon (5 g) crushed red pepper flakes
  • 8 ounces (225 g) rice vermicelli noodles
  • 2 cups (150 g) shredded lettuce (e.g., romaine or butter lettuce)
  • 1 cup (30 g) fresh herbs (e.g., mint, cilantro, and basil)
  • 1 cucumber, thinly sliced
  • Lime wedges
  • Hoisin sauce or peanut sauce (for drizzling)

Instructions:

  1. In a mixing bowl, whisk together soy sauce, fish sauce, vegetable oil, minced garlic, brown sugar, lime juice, and crushed red pepper flakes. Add the shrimp to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes.
  2. Boil water in a large pot. Add rice vermicelli noodles and cook according to package instructions (usually 3-5 minutes). Drain noodles in a colander and rinse with cold water to stop cooking.
  3. Preheat the grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak in water prior). Grill shrimp for about 2-3 minutes per side, or until they are opaque and firm.
  4. In serving bowls, place a portion of rice noodles. Top with shredded lettuce, fresh herbs, and cucumber slices. Add grilled shrimp on top, and drizzle with hoisin or peanut sauce.
  5. Garnish with lime wedges on the side for squeezing over.