Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried rice sticks 1/3 Unpeeled cucumber
-or rice vermicelli -halved lengthwise
1/4 c Lime juice -cut into 2x1/4" sticks
2 tb Fish sauce (nuoc mam) 3 tb Mint leaves
1 lg Garlic clove(s), minced 2 tb Cilantro leaves
2 ts Sugar Crispy Shallots or
1 ts Grated lime zest 1/4 c Packaged fried red onion(s)
Salt 3 tb Roasted unsalted peanuts
1 lb Medium shrimp -coarsely chopped
-shelled and deveined

1. Bring a large saucepan of water to a boil. Meanwhile, put the rice
noodles in a large bowl and cover with hot water. Stir to separate the
strands and let soak until the noodles are softened, about 20
minutes. In a small bowl, combine lime juice, fish sauce, garlic,
sugar, and lime zest.

2. Add salt to the boiling water. Stir in the shrimp and boil over
high heat until the shrimp curl up and are just cooked through, about
2 minutes. using a slotted spoon, transfer the shrimp to a plate. Set
aside cup of the cooking liquid.

3. Bring the remaining cooking liquid back to a boil over high heat.
Drain the rice noodles and add them to the boiling liquid. Cook,
stirring, until slightly tender but still chewy, about 2 minutes.
Drain and return them to the pan. Add cold water to cover, stir to
separate the noodles, and drain in a colander. Repeat the process,
then let the noodles stand in the colander for 5 minutes, lifting
occasionally to help them dry.

4. Transfer the noodles to a large bowl. Add the reserved shrimp
cooking liquid and toss well. Add the shrimp, cucumber, and lime
juice mixture and toss to combine. Add the mint, cilantro, and Crispy
Shallots and toss again. Transfer to shallow bowls, sprinkle with
peanuts and serve.

Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95

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