“Exquisite Vietnamese Brunch Feast: Mouthwatering Shrimp & Coconut Noodle Bowl with Fresh Herbs”

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 1 tbsp brown sugar
• 1 lemongrass stalk, bruised and chopped
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cup mint leaves
• 2 cups bean sprouts
• 4 green onions, thinly sliced
• 1/2 cup roasted peanuts, roughly chopped
• Salt and pepper to taste

Instructions

1. Bring a pot of water to boil and cook the rice vermicelli noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
2. In a large saucepan, combine coconut milk, chicken broth, fish sauce, lime juice, brown sugar, and lemongrass. Bring the mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
3. Add the shrimp to the saucepan and cook until they turn pink and opaque, about 4 5 minutes. Remove the shrimp with a slotted spoon and set aside.
4. In a large serving bowl, combine cooked noodles, half of the shrimp, and half of the fresh herbs. Pour the hot coconut sauce over the noodles and shrimp, stir gently to mix.
5. Top the dish with remaining shrimp, fresh herbs, bean sprouts, green onions, and roasted peanuts. Season with salt and pepper to taste.
6. Serve immediately and enjoy a truly memorable Vietnamese brunch experience.

Chef’s Insight

This recipe highlights the delicate balance of flavors found in Vietnamese cuisine - sweet, sour, salty, and spicy elements that create a symphony of tastes.

Notes

Feel free to adjust the spice levels by adding more or less chili to taste.