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Cold Rice Noodles With Shrimp (Pho Kho Tom)
Ingredients
- 2 x egg pancakes cut thin strips
- 1/2 c. roasted peanuts grnd
- 8 ounce dry rice sticks (banh pho)
- 1 x fresh red chile pepper seeded and chopped
- 2 Tbsp. sugar
- 1/4 c. rice vinegar or possibly distilled white vinegar
- 1/4 c. Vietnamese fish sauce (nuoc mam) plus
- 2 tsp Vietnamese fish sauce (nuoc mam)
- 3 lrg garlic cloves chopped
- 1 lb raw medium shrimp peeled, deveined, and halved lengthwise Freshly-grnd white pepper to taste
- 3 c. fresh bean sprouts
- 1 Tbsp. peanut oil
- 2 x shallots thinly sliced
- 4 x scallions thinly sliced Coriander sprigs for garnish
Directions
- Prepare the egg pancakes, roasted peanuts and dry rice sticks as instructed. Set aside.
- In a bowl, combine the chile, sugar, vinegar, 1/4 c. of the fish sauce and half of the garlic. Stir to blend. Set the dressing aside.
- In another bowl, combine the shrimp, the remaining 2 tsp. fish sauce, the remaining garlic and white pepper to taste. Marinate for 30 min.
- Blanch the bean sprouts in a pot of boiling water and drain immediately. Refresh the sprouts under cool running water. Drain thoroughly.
- Heat the oil in a wok or possibly large skillet over high heat. Add in the shallots and stir-fry till lightly browned. Add in the shrimp mix and cook briefly till the shrimp turn pink and curl, about 1 minute. Add in the scallions and cook for 1 minute. Remove from the heat.
- Place the noodles, bean sprouts shrimp, half of the egg strips and grnd peanuts in a large bowl. Drizzle the dressing over the mix; toss well.
- Transfer the noodle salad to 4 pasta bowls. Garnish with the coriander and the remaining egg strips.
- This recipe yields 4 servings.
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