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Jun 25 2010

Grilled Lemongrass Shrimp Vermicelli

Published by at 2:49 pm under Cooking at Home,vietnamese

Grilled Lemongrass Shrimp Vermicelli

What better way to start the summer off right than to make a refreshing and light meal that encompasses grilled shrimp flavored with lemongrass with fresh herbs and veggies from the garden atop rice vermicelli noodles!? This is a classic Vietnamese dish that is so versatile because the shrimp can be substituted with grilled pork, chicken, or beef. It still uses the basic ingredients like cold rice noodles, fresh herbs and veggies, and flavored with “nước chấm” fish sauce. We definitely enjoy making dishes that utilizes what we have growing in the garden, so this was a perfect meal to prepare. We harvested lemongrass, lettuce, mint, Houttuynia (leafy vegetable used in Vietnamese cuisines, also known as giấp cá), Japanese cucumber, and shallots – yes, that’s right, we grew shallots for the very first time and it’s huge!

We got some lemongrass in the back and minced about 2 tbsp for the shrimp marinade. This gives it a subtle lemongrass flavor, so add more if you like this flavor enhanced.

We got some lemongrass in the back and minced about 2 tbsp for the shrimp marinade. This gives it a subtle lemongrass flavor, so add more if you like this flavor enhanced.

We used the rest of the shrimp we had in the freezer, which was roughly 1 lb. These were also already peeled and deveined.

We used the rest of the shrimp we had in the freezer, which was roughly 1 lb. These were also already peeled and deveined.

In a ziploc bag, combine the minced lemongrass with 3 tbsp sugar, 1/3 cup fish sauce, 2 tbsp lemon juice, 1.5 tbsp vegetable oil, and 3 minced garlic cloves. Let that marinate in the fridge for at least 2 hours.

In a ziploc bag, combine the minced lemongrass with 3 tbsp sugar, 1/3 cup fish sauce, 2 tbsp lemon juice, 1.5 tbsp vegetable oil, and 3 minced garlic cloves. Let that marinate in the fridge for at least 2 hours.

While the shrimp is marinating, we prepped the other ingredients for the meal. Our Japanese cucumber plant is growing like crazy! Cucumbers are great in this vermicelli dish because of the crunch and freshness it brings. We simply cut it julienne-style so it can easily be picked up with chopsticks.

While the shrimp is marinating, we prepped the other ingredients for the meal. Our Japanese cucumber plant is growing like crazy! Cucumbers are great in this vermicelli dish because of the crunch and freshness it brings. We simply cut it julienne-style so it can easily be picked up with chopsticks.

We grow our mint and houttuynia leaf in pots so that they don't grow out of control. If you put these plants into the ground, they will take over your whole yard! These herbs are chopped along with the lettuce for more freshness to the meal (not the white flowers, of course). Vietnamese cuisines rely heavily on fresh ingredients like these, which I grew up eating in my household. 

We grow our mint and houttuynia leaf in pots so that they don't grow out of control. If you put these plants into the ground, they will take over your whole yard! These herbs are chopped along with the lettuce for more freshness to the meal (not the white flowers, of course). Vietnamese cuisines rely heavily on fresh ingredients like these, which I grew up eating in my household.

We've been meaning to harvest this big cluster of shallots, so it was a great excuse to get them out of the dirt and into our meal. I love using shallots in cooking because it's a more mild onion flavor. It gives a nice hint of sweetness!

We've been meaning to harvest this big cluster of shallots, so it was a great excuse to get them out of the dirt and into our meal. I love using shallots in cooking because it's a more mild onion flavor. It gives a nice hint of sweetness!

One of the toppings for this noodle dish is fried shallots, so we used about 1/2 cup of thinly sliced shallots and deep fried them until golden brown.

One of the toppings for this noodle dish is fried shallots, so we used about 1/2 cup of thinly sliced shallots and deep fried them until golden brown.

This is so ridiculously addicting... I can just eat them like chips! I think it's one of my favorite flavors in this meal!

This is so ridiculously addicting... I can just eat them like chips! I think it's one of my favorite flavors in this meal!

Once the shrimp is ready, place them on the grill and fire it up. My perfectly uniformed army of shrimp only takes a few minutes to cook on each side. Baste the marinade on top to get more flavor.

Once the shrimp is ready, place them on the grill and fire it up. My perfectly uniformed army of shrimp only takes a few minutes to cook on each side. Baste the marinade on top to get more flavor.

Get your favorite nước chấm fish sauce and chopsticks and dig in to this bowl of Grilled Lemongrass Shrimp and Vermicelli with fresh herbs and veggies, sprinkled with fried shallots and crushed peanuts. Remember you can always add other popular ingredients, like bean sprouts and shredded carrots. For the meat-lovers, this dish can be accompanied with more grilled meat or eggrolls. They will all taste fabulous together. If you decide this is all too much work, just pop into your local Vietnamese restaurant and order this on the menu "Bun Tom" which means Vermicelli with Shrimp. I suggest going all-out and getting the combination bowl with everything! Eat your heart out. Hope we gave you a good idea on what to whip up for lunch or dinner this summer. When rice gets boring, go for vermicelli! (Eat a lot, or you'll be hungry later, haha). :)

Get your favorite nước chấm fish sauce and chopsticks and dig in to this bowl of Grilled Lemongrass Shrimp and Vermicelli with fresh herbs and veggies, sprinkled with fried shallots and crushed peanuts. Remember you can always add other popular ingredients, like bean sprouts and shredded carrots. For the meat-lovers, this dish can be accompanied with more grilled meat or eggrolls. They will all taste fabulous together. If you decide this is all too much work, just pop into your local Vietnamese restaurant and order this on the menu "Bun Tom" which means Vermicelli with Shrimp. I suggest going all-out and getting the combination bowl with everything! Eat your heart out. Hope we gave you a good idea on what to whip up for lunch or dinner this summer. When rice gets boring, go for vermicelli! (Eat a lot, or you'll be hungry later, haha). :)

Here are some related posts we’ve done in the past:
Vermicelli Noodles with Charbroiled Beef, also known as Bun Thit Nuong

Foodbuzz 24, 24, 24: Exploring Little Saigon for the Best Vietnamese Food

Making Egg Rolls Our Way
Mom’s Garlic Fish Sauce

To view or print-out this recipe, click here: Grilled Lemongrass Shrimp

25 responses so far

25 Responses to “Grilled Lemongrass Shrimp Vermicelli”

  1. bunkycookson 25 Jun 2010 at 2:57 pm

    How much fun to have many of the ingredients for this dish in your own yard! This looks lovely and perfect for a warm evening. I love Vietnamese food and do pop in to restaurants when I have a craving!
    .-= bunkycooks´s last blog ..Cashiers Farmers Market and Homemade Vanilla Ice Cream with a Fresh Blackberry Sauce =-.

  2. Jun Belenon 25 Jun 2010 at 2:59 pm

    That looks so delicious and very healthy, too! Shrimp is a great source of very lean protein! I’ll have to make this real soon!!
    .-= Jun Belen´s last blog ..How to Make the Best Brioche Bread Pudding (Tartine Recipe) =-.

  3. StephenCon 25 Jun 2010 at 3:08 pm

    I will never rise to your standard of publishing. Everything is so beautiful. I could live on a desert island with only shrimp to eat forever, I think. And I love Asian noodle things. Thankyou for sharing.
    .-= StephenC´s last blog ..Pork burger Indochine =-.

  4. [...] This post was mentioned on Twitter by BKD, The Food Addicts. The Food Addicts said: Grilled Lemongrass Shrimp Vermicelli http://goo.gl/fb/FCOPL [...]

  5. Belinda @zomppaon 25 Jun 2010 at 3:36 pm

    Great recipe. LOVE that you are growing so much on your own. That cucumber is mad long!
    .-= Belinda @zomppa´s last blog ..Photo of the Day: Bridge to Eternity =-.

  6. Cooking with Kaiton 25 Jun 2010 at 3:47 pm

    This looks so good! I could eat a bowl of the fried shallots too.
    .-= Cooking with Kait´s last blog ..Morel Mushroom Giveaway Winner =-.

  7. Mai Huynhon 25 Jun 2010 at 9:14 pm

    I love all your recipes! Yummo! I can’t wait to make some or come over your house and steal some! LOL

  8. Lirenon 26 Jun 2010 at 12:45 am

    Oh my goodness, all my favorite flavors in one bowl. I love the freshness and lightness of this dish! I can absolutely see how it can be tempting to eat the bowl of fried shallots – it’s like mini onion rings!
    .-= Liren´s last blog ..Baking 101 =-.

  9. rudraneilon 26 Jun 2010 at 6:04 am

    That looks like a fabulous recipe, can’t wait to try it. Love the fact that so many of the ingredients come out of your own patch! The Japanese cucumber looks really beautiful!

  10. Patty Priceon 26 Jun 2010 at 9:23 am

    I love your dish and enjoyed seeing the photographs of the ingredients coming out of your garden, it’s a perfectly light and fresh summer meal:-)

  11. Lisa { AuthenticSuburbanGourmet }on 26 Jun 2010 at 10:06 am

    WOW – this dish looks incredible! Thank you for sharing your technique for fried shallots.
    .-= Lisa { AuthenticSuburbanGourmet }´s last blog .. Pecan Shortbread Cookie =-.

  12. Isabelleon 26 Jun 2010 at 4:34 pm

    This looks amazing! And how cool is it that you used shallots from your own garden? I’m impressed (and hungry). :)
    .-= Isabelle´s last blog ..Get Him To The Greek – Mediterranean Turkey Burgers =-.

  13. IslandEATon 26 Jun 2010 at 11:17 pm

    Hi, Krissy and Daniel. I really enjoyed this post and realized that I must have been psychic (not psycho, though some might beg to differ) in remembering to pick up a large bottle of nuoc cham yesterday while in Vancouver. Fried shallots are getting their due, finally. Thanks, Dan

  14. ankaon 27 Jun 2010 at 2:32 am

    Hi.

    Just wanted to let you know I added a link to you in my Cooking frenzy blog post.
    http://happyhangaround.com/2010/06/27/the-cooking-frenzy/

    Enjoy!

  15. Alion 27 Jun 2010 at 10:36 pm

    Nice going guys! Looks great and tastes better I am sure…neve thought of frying shallots..

  16. noobcookon 28 Jun 2010 at 12:35 am

    woah at your japanese cucumber harvest! love everything about this dish – lemongrass, fried shallots, grilled shrimps – everything looks so fresh :)
    .-= noobcook´s last blog ..Cereal Prawns Cheater’s Method 麦片虾 =-.

  17. Joyon 28 Jun 2010 at 8:50 pm

    I love vermicelli noodles. This is such a great recipe. I can’t wait to try this.

  18. tigerfishon 29 Jun 2010 at 3:47 am

    Oh my goodness! I love those golden fried shallots! It is like a flavor bomb to me! And I completely like the entire dish of lemongrass shrimps with these shallots!

  19. Esion 29 Jun 2010 at 2:43 pm

    I think I’ve said this a few times, but I am so jealous of your garden!! This is a great dish. I would happily take a bowl of these noodles right now :)
    .-= Esi´s last blog ..Blueberry Crumb Bars =-.

  20. Magic of Spiceon 30 Jun 2010 at 11:24 pm

    What a perfectly wonderful meal! Love that so much came from your garden:)
    .-= Magic of Spice´s last blog ..Whats for Dinner Grilled Pizza with Lemon Balm and Pineapple Mint Pesto =-.

  21. Conor @ HoldtheBeefon 04 Jul 2010 at 5:16 am

    The fried shallots look impossible to resist. I’m amazed by your restraint in putting them through the finished dish, but then I think maybe this is because you already ate the rest? ;)
    .-= Conor @ HoldtheBeef´s last blog ..New Mexico – now with more cheese- =-.

  22. Gregon 07 Jul 2010 at 9:21 am

    I have been meaning to try something with lemongrass as I love the flavor but have never worked with it myself. I love shrimp too and will give this a try. Unfortunately, all of my produce will be coming from the store and not my garden. Nice touch!

  23. Mei Tengon 15 Jul 2010 at 12:25 am

    Vietnamese food is very healthy. Lots of greens.

  24. kristyon 15 Jul 2010 at 4:50 am

    Gosh, this is the first time I had ever seen the shallot plant! Thank you so much for posting the pictures. You’re the greatest. Enjoy your day!
    Cheers, Kristy
    .-= kristy´s last blog ..Sate Lilit Indonesia =-.

  25. Lislon 21 Sep 2010 at 10:20 pm

    The link to the recipe isn’t working? I can already taste the lemongrass – would love to try to make this. Can you send me the recipe, please?

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