Ingredients
IngredientsFOR THE PICKLED VEGETABLES:- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 pinch salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red pepper flakes
- 2 carrots, shredded
- 1 small daikon radish, shredded
- 1 bunch scallions, trimmed and quartered lengthwise
- 2 cloves garlic
- 1 fresh red chili pepper or 1 teaspoon sambal sauce
- 2 teaspoons sugar
- 1 lime, juiced, or more to taste
- 2 tablespoons Vietnamese fish sauce (nuoc nam)
- 2 tablespoons water or more to taste
- 3 1/2 ounces Vietnamese rice vermicelli
- 4 tablespoons rice flour
- 1 head red or green leaf lettuce, washed and separated
- 1 bunch cilantro, washed and trimmed
- 1 bunch opal basil, washed and trimmed
- 1 bunch mint
- 1/4 pound bean sprouts
- 2 pounds medium shrimp, peeled and deveined
- Salt and freshly ground black pepper
- Peanut or vegetable oil
- 1 cup peanut oil
- 5 to 6 shallots, peeled and sliced into thin rounds
- Salt
- Hoisin sauce, for serving, optional
- Sriracha sauce, for serving, optional
Description
Cooking Channel Serves Up This Vietnamese Style Rice Noodle Patties With Nuoc Cham, Lettuce And Herb Basket, Pickled Vegetables And Crispy Shallots Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.
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