Shrimp Vermicelli

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Shrimp Vermicelli ~ pictured version is with fried shrimp
this recipe is for saute shrimp.  I vary the recipe often and
took this picture when I happened to be using a fried shrimp
version

I love Vietnamese food, especially this dish from a restaurant that is now closed. The only way to enjoy this awesomeness is to make it at home. The ingredients are all fresh except for the rice noodles.  A mandolin comes in handy for this recipe.  If you do not already own one, I recommend buying one!

This is for serving one. Adjust accordingly to serve more.

Ingredients:

6 jumbo tiger shrimp
2 tablespoons olive oil
1 tablespoon garlic
1 tablespoon grill mates barbecue seasoning
1 bunch thin Vietnamese vermicelli noodles
1/4 cup matchstick carrots or julienne style
1/4 cup bean sprouts
2 tablespoons chopped peanuts
1 table spoon fresh chopped mint leaves, thin slices or diced.
1/8 cup julienne style cucumber
Fish sauce mixed with spring roll sauce (1 part fish sauce, 2 parts spring roll sauce)

Directions:

1. Boil water in a sauce pan for vermicelli noodles.  Add noodles and cook for 3 minutes, strain and rinse with cold water.  Fill sauce pan with cold water and noodles and set aside (this is so the noodles do not stick together until ready to serve.
2. Chop and prepare cucumber, peanuts, and mint.
3. Shrimp ~ I tend to modify this often.  Using raw tiger shrimp, peel, and remove veins.  Saute on a low heat with garlic, olive oil, and grill mate seasoning.  Approximately 3-5 minutes.
4. Mix the dressing, fish sauce and spring roll sauce (sweet chili sauce).
5. Drain noodles and add to bowl, top with all the ingredients.   

I usually pour the sauce over the entire bowl, but for serving, it may be wise to serve it on the side because it tends to be on the spicy side.

You're done!

Here are visuals for the fish sauce and vermicelli noodles:

Rice Vermicelli Noodles

Fish Sauce