Bun Thit Tom

Ingredients

• Red chili - 1, thinly sliced
• Garlic - 2 cloves, minced
• Sugar - 1 tablespoon
• Lime juice - 2 tablespoons
• Fish sauce - 3 tablespoons
• Peanuts - 1/4 cup, crushed
• Mint leaves - 1/4 cup, chopped
• Bean sprouts - 1 cup
• Carrots - 1, julienned
• Cucumber - 1, thinly sliced
• Lettuce - 2 cups, shredded
• Shrimp - 12 large, peeled and deveined
• Rice vermicelli noodles - 8 oz

Instructions

1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
2. In a small bowl, combine the fish sauce, lime juice, sugar, garlic, and red chili. Stir until the sugar is dissolved.
3. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, until cooked through.
4. Divide the cooked noodles between two bowls. Top with the grilled shrimp, lettuce, cucumber, carrots, bean sprouts, mint leaves, and crushed peanuts.
5. Drizzle the fish sauce dressing over the salad.
6. Toss everything together until well combined.
7. Serve immediately and enjoy!