Bún Tôm Nướng | Vietnamese shrimp noodle bowl

Trim the woody outer leaves from the lemongrass and finely chop the tender bottom part. Peel the shallots and garlic and mince or finely chop them.

In a bowl, combine the cleaned shrimp with the finely chopped lemongrass, half of the shallots, 1 clove of minced garlic, 1 tablespoon (15 ml) fish sauce, 1 teaspoon (5 g) cane sugar, and 1 tablespoon sunflower oil. Let it sit for 15 minutes to allow the flavors to infuse into the shrimp.

Cook 200 g rice noodles according to the package instructions (approx. 3-4 minutes in hot water), then immediately drain and rinse with cold water so they remain springy and do not stick together.