Grilled Lemongrass Shrimp Vietnamese Tom Nuong Xa Recipes

Steps:

• If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
• Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
• If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
• Grill or broil shrimp until nicely charred.

Steps:

• Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
• Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
• Soak the wooden skewers in water for 20-30 minutes.
• Prepare grill or preheat broiler.
• To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
• Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
• Serve shrimp with the dipping sauce.
• A good accompaniment would be steamed rice, or an Asian noodle dish.

Steps:

• Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
• Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
• Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
• Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
• Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
• Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
• To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

Steps:

• In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
• Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
• Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

Steps:

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

Steps:

• Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
• Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
• Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
• Serve over steamed white rice and nuoc cham dipping sauce.

Steps:

• Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
• When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
• Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
• Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
• Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
• Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
• Serve directly from the clay pot, accompanied by steamed white rice.