A vibrant and refreshing Vietnamese noodle bowl featuring a delightful mix of shrimp, ground pork, and fresh vegetables, all topped with a savory peanut sauce.
Ingredients
1 pound shrimp
1 pound ground pork
1 medium chopped onion
1 teaspoon salt
1 teaspoon sugar
2 tablespoons oil
2 cloves minced garlic
3 tablespoons hoisin sauce
2 tablespoons peanut butter
1/2 cup water
1 tablespoon chili paste
8 ounces rice noodles
2 cups fresh lettuce
1 cup herbs (e.g., mint, cilantro)
1 cup shredded carrots
1/4 cup crushed peanuts
2 stalks sliced green onions
Method
Gather all ingredients and have them ready for use.
Boil lightly salted water in a pot. Once boiling, add the shrimp and cook until they turn pink and curl. Remove them from heat and place in an ice bath. After cooling, slice the shrimp thinly and keep them in the fridge.
In a nonstick skillet, cook ground pork, breaking it into small pieces. After two minutes, add chopped onion, salt, and sugar. Cook until the onion becomes translucent, about 4-5 minutes. Drain the pork on a paper towel-lined plate and cool in the refrigerator.
For the sauce, heat oil and minced garlic in a small saucepan over medium heat until fragrant. Mix in hoisin sauce, peanut butter, and water. Bring to a boil, then take off the heat and stir in chili paste. Allow to cool before setting aside.
In a large pot, bring 5 cups of water to a boil. Add rice noodles, stirring to prevent sticking. Cook for 2-3 minutes, then drain and rinse under cold water.
In four serving bowls, layer the cooked vermicelli with shrimp, ground pork, fresh lettuce, herbs, and shredded carrots.
Top each bowl with the prepared sauce, then garnish with crushed peanuts and sliced green onions.
