🇻🇳 VietnamCatalog recipe
Shrimp stir-fried fast with lemongrass and chili, spooned hot over cool vermicelli, herbs and lettuce with a tangy fish-sauce dressing.
For 4 servings.
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Toss the shrimp with the minced lemongrass, garlic, minced chili and 1 tablespoon of fish sauce; let sit 10 minutes.
Cook the vermicelli according to the package, rinse under cold water and drain well.
Whisk the remaining fish sauce, remaining sugar, lime juice and warm water into a dressing.
Heat the oil in a wok until nearly smoking and stir-fry the shrimp 2–3 minutes until pink through and the lemongrass turns fragrant and lightly golden.
💡 Pull the shrimp the second they curl into a C — a tight O shape means they've gone rubbery.
Arrange the noodles, lettuce, bean sprout, mint and cilantro into bowls.
Top with the hot shrimp, crushed peanuts and sliced chili, then pour the dressing over.
Pairing a hot stir-fried protein with cold noodles and raw herbs is one of the defining structures of Vietnamese home cooking — it stretches a five-minute stir-fry into a full, balanced meal without ever needing an oven.
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