Vietnamese Rice Noodle Bowl
½ cup fish sauce
¼ cup preferred vegetable oil
¼ cup sugar
¼ cup lime juice
1 serrano or Thai chile, thinly sliced
1 garlic clove, minced
1 pound large shrimp in the shell
12 ounces thin dried rice noodles
1 cucumber, peeled and sliced
1 carrot, peeled and cut into matchsticks
1 cup mung bean sprouts
1 cup SantéⓇ Chipotle Almonds
Fresh mint leaves
Fresh cilantro leaves
In a medium bowl whisk together fish sauce, oil, sugar, lime juice, chile, and garlic. Add shrimp, toss to coat, cover, and refrigerate at least 1 hour or up to 4 hours. Soak 8 bamboo skewers in water.
Soak noodles in a large bowl of warm water for 30 minutes or until tender. Drain well and rinse under cold water. Drain well and divide between bowls.
Prepare a hot grill fire or heat a grill pan over medium-high. Remove shrimp from marinade, reserving marinade. Thread shrimp onto skewers and grill, turning once, until cooked through, about 3 minutes. Divide shrimp between bowls.
Transfer marinade to a small saucepan with ½ cup water, bring to a boil, and boil 5 minutes.
Divide cucumber, carrot, bean sprouts, almonds, mint, and cilantro between bowls, then drizzle with fish sauce mixture.