Warm prawns on cool noodles (bun tom) *jb

4 Servings

Ingredients

Quantity Ingredient
2 cups Shredded romaine lettuce
2 cups Bean sprouts
1 cup Julienned cucumbers
10 Fresh cilantro leaves, chopped
⅓ cup Fresh mint leaves, chopped
⅓ cup Fresh thai basil leaves, chopped
½ pounds Dried rice vermicelli, boiled 4-5 mins, rinsed and drained
3 tablespoons Vegetable oil
1 Yellow onion, thinly sliced
2 teaspoons Minced garlic
2 teaspoons Minced lemon grass*
½ teaspoon Ground chili paste
5 Dried black mushrooms,soaked in hot water 30 minutes, stemmed and thinly sliced
1 tablespoon Soy sauce
1 Pinch of salt
1 teaspoon Sugar
½ cup Julienned carrots,blanched
½ pounds Raw prawns,peeled/deviened
10 White mushrooms, sliced
¼ cup Low-sodium chicken stock or water
2 tablespoons Roasted peanuts
10 Fresh cilantro sprigs
1 cup Vietnamese dipping sauce
(recipe follows)
2 smalls Cloves garlic, sliced
1 teaspoon Ground chili paste
1 Fresh thai bird chili, chopped (optional)
¼ cup Fish sauce
⅔ cup Hot water
2 tablespoons Fresh lime juice with pulp
¼ cup Sugar
2 tablespoons Shredded carrots for garnish

Directions

SALAD

NOODLES

TOPPING

GARNISH

VIETNAMESE DIPPING SAUCE

* I find the easiest way to mince lemon grass is to peel away the tough

outer leaves and put the bulb end through the slicer on my food processor. Save the green tops to cut up and add to soups, etc.

Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual bowls. Top with about two cups of the noodles. Set aside.

Heat the oil in a wok or nonstick fry pan over moderate heat. Tilt the pan to evenly coat the entire surface. Wait for the oil to get hot, then add the onion, garlic, and lemon grass. Stir-fry about 10 seconds. Working very quickly, add the chili paste and black mushrooms. Add the say sauce, salt, and sugar and stir a few times.

Add the carrots and prawns and cook until both are almost cooked, 2 minutes. Add the white mushrooms and chicken stock. Cook until mushrooms begin to wilt, 2-3 minutes. Remove from heat.

To serve, place the prawns and vegetables on top of the noodles.

Garnish with chopped peanuts and cilantro. Invite guests to add 3-4 tablespoons of Vietnamese dipping sauce to their noodels and toos gently before eating.

Vietnamese Dipping Sauce: Place garlic, chili paste and chili in a mortar. With a pestle, pound into a paste. (If you do not have a mortar & pestle, finely mince the garlic and chili.) Combine the garlic mixture with the remaining ingredients in a small mixing bowl. Stir until the sugar has dissolved. Ladle sauce into serving bowls and float the carrot slivers on top.

Reprinted from "The Best of Vietnamese & Thai Cooking" cookbook.

Favorite recipes from Lemon Grass Restaurants and cafes.

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