Bún Tôm Nướng | Vietnamese Shrimp Rice Noodle Bowl

Clean the shrimp: peel and devein them, then pat dry with paper towels. Cut the lemongrass in half, crush it with the flat side of a knife, and mince it very finely. Crush 2 cloves of garlic.

In a bowl, mix together the finely chopped lemongrass, crushed garlic, 1 tablespoon of fish sauce, 1 teaspoon of cane sugar, and 1 tablespoon of sunflower oil for the marinade. Toss in the shrimp and let marinate at room temperature for 15-20 minutes.

Prepare the Nước Chấm dressing: in a small bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of cane sugar, 2 tablespoons of fresh lime juice, and about 60 ml of lukewarm water until the sugar has completely dissolved. Stir in 1 clove of finely crushed garlic and thinly sliced red chili.