Sugarcane Shrimp Special Vermicelli Recipe

Prepare shrimp and sugarcane skewers

Pat shrimp dry and season lightly with 0.5 tsp fish sauce and 0.25 tsp pepper. Cut sugarcane into 4–5 inch pieces, peel outer hard layer, then lightly crush each piece with the flat side of a knife to break fibers so the shrimp will adhere. Trim one side slightly so sugarcane sits flat when searing.

Make shrimp marinade

In a bowl combine minced garlic (2 tbs), minced shallot (1 tbs), minced lemongrass (1 tbs), 1.5 tbs fish sauce, 1 tbs light soy sauce, 1 tsp brown sugar, and 1 tbs vegetable oil. Stir until sugar dissolves.

Add shrimp to the marinade and toss to coat. Marinate chilled for 15–20 minutes (no longer than 30 minutes to keep shrimp tender).

Thread 3–4 shrimp onto each sugarcane stick so shrimp curve around the cane with tails outward. Reserve any remaining marinade.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a small drizzle of oil. Place sugarcane shrimp seam-side down and sear 2–3 minutes per side until shrimp turn pink and are cooked through (internal temp ~60–63°C / 140–145°F). Brush with reserved marinade in the last minute and squeeze half a lime over shrimp. Remove from pan and set aside.

Soak or cook rice vermicelli according to package instructions: place noodles in a large bowl and pour boiling water (about 1200 ml) over them, cover and let sit 4–6 minutes until tender but still slightly firm. Alternatively, blanch 2–3 minutes in boiling water. Drain and rinse under cold water to stop cooking. Drain well and toss with 1 tsp oil to prevent sticking.

Divide vermicelli among serving bowls. Arrange bean sprouts, julienned cucumber, mint, cilantro, Thai basil, and sliced green onions on top or to the side of the noodles.

Place 2 sugarcane shrimp skewers on each bowl of vermicelli (about 3–4 shrimp per stick).

Prepare filling: heat 1 tsp oil in a skillet over medium heat. Add minced garlic (1 tsp) and cook 30 seconds until fragrant. Add ground pork or chicken (200 g) and cook until no longer pink, breaking up with a spoon.

Add shredded carrot (0.5 cup), chopped shiitake (3 pieces), soaked and chopped glass noodles (30 g), 1 tsp fish sauce, 0.5 tsp sugar and 0.25 tsp pepper. Stir and cook 1–2 minutes until vegetables soften. Remove from heat and let cool slightly.

Place about 2 tbsp of filling near one edge of a spring roll wrapper, fold sides in, then roll tightly and seal the edge with a little water. Repeat to make 6 rolls.

Heat vegetable oil (about 500 ml) in a deep skillet or pot to 350°F (175°C). Fry spring rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towel.

Halve spring rolls on a diagonal and place 2–3 halves alongside each serving of vermicelli.

Make the sauce: dissolve 3 tsp sugar in 6 tbs warm water. Stir in 3 tbs fish sauce and 1 tbs lime juice. Add 0.5 tsp minced garlic and finely sliced chili to taste. Taste and adjust: add more lime for acidity, sugar for sweetness, or water to dilute. Serve in small bowls alongside vermicelli and spring rolls.