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Ingredients

For 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

For the nuoc cham:

• 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

For the noodles, lettuce and herbs:

• 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

For the grilled shrimp:

• 2 pounds medium shrimp, peeled and deveined
• Salt and freshly ground black pepper
• Peanut or vegetable oil

For the crispy shallots:

• 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

Food Network Invites You To Try This Vietnamese Style Rice Noodle Patties With Nuoc Cham, Lettuce And Herb Basket, Pickled Vegetables And Crispy Shallots Recipe From Emeril Lagasse.

Food Network