Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)
INGREDIENTS
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8 oz rice sticks
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12 medium-sized shrimp, shelled (but leave tail intact) and deveined
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3 lettuce leaves, thinly cut
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1/2 small cucumber, cut into thin strips
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1 cup fresh bean sprouts
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1/2 small carrot, peeled and cut into thin strips
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Some cilantro leaves, coarsely chopped
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Some mint leaves, coarsely chopped
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Some perilla leaves, coarsely chopped (optional)
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Some Thai basil leaves, coarsely chopped (optional)
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3 tablespoons roasted peanuts, coarsely ground
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BBQ Shrimp Marinade:
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1 teaspoon fish sauce
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3 heavy dashes black pepper powder
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A pinch of turmeric powder
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