Vietnamese Shrimp Vermicelli with Nuoc Cham Dressing
This Vietnamese Shrimp Vermicelli dish is light, tangy and so fresh! Sautéed shrimp with fresh cilantro, bean sprouts, cabbage and crushed peanuts and drizzled with our sweet savory and tangy Vietnamese Mint Chili Lime Sauce and Dressing. YUM is all I can say.
Vietnamese Shrimp Vermicelli with Nuoc Cham Dressing - Serves 2
Thawed and Peeled Jumbo Shrimp (I used 6 for 2 people)
1/2 Package of Vermicelli Rice Noodles
1 Tbs Sesame Oil
1/2 Tbs Vegetable Oil
Wozz! Vietnamese Mint Chili Lime Dressing and Sauce
Fresh Cilantro Chopped (a handful)
1/2 Cup Chinese Cabbage (Napa cabbage) shredded or sliced thin
1/3 Cup Bean Sprouts
3 Green Onions sliced thin
1/2 Fresh red chili sliced thin for extra spice if desired
Season shrimp with a sprinkle of salt.
Cook your vermicelli noodles according to package directions
In a skillet on medium high, heat vegetable oil and sesame oil and sautée shrimp until cooked through.
Toss vermicelli noodles with 1/4 cup of Vietnamese Mint Chili Lime Sauce and Dressing, fresh cilantro, cabbage, bean sprouts, green onion and chili.
Serve noodles with shrimp and top with crushed peanuts and a wedge of lime. Add an extra drizzle of Wozz! Vietnamese Mint Chili Lime Sauce and Dressing if desired.