1. Bring water to a boil in a large pot; stir in vermicelli. 2. Cook until just tender and drain in colander. 3. Flatten lemongrass with cleaver and mince white part; discard rest. 4. Heat oil in wok; add garlic, lemongrass, and red pepper flakes. 5. Cook until lemongrass is slightly wilted. 6. Add onions and stir-fry until onions are tender. 7. Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked. 8. For each salad place 1 cup of lettuce in bottom of bowl. 9. Top with 3/4 cup of bean sprouts. 10. Place half the cooked noodles over vegetables in bowl. 11. Top noodles with lemongrass shrimp and onions. 12. Garnish with peanuts. 13. Serve with a plate of cilantro sprigs and basil sprigs. 14. Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad. 15. Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments. ---------------------------------------------------------------------------
Nutrition
Ingredients
