Tom Nuong Recipe

Prepare shrimp

Rinse and pat dry the shrimp with paper towels. If not already done, peel and devein, leaving tails on for presentation. Make 2-3 shallow diagonal cuts on the back of each shrimp to allow marinade penetration and even cooking.

Make marinade

In a bowl, combine 2 tbs vegetable oil, 2 tbs fish sauce, 1 tbs light soy sauce, 1 tsp sugar, minced garlic, minced shallot, 1 tbs chopped lemongrass, 1 tbs lime juice, 1 tsp freshly ground black pepper and 1/2 tsp chili flakes. Whisk until sugar dissolves.

Marinate

Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) so the shrimp absorb flavor but remain firm.

Preheat grill or pan

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). If using a skillet, heat to medium-high. Lightly brush grates or pan with the neutral oil to prevent sticking.

Grill shrimp

Thread shrimp onto skewers (2–4 per skewer) for easier handling or place directly on the hot grill/pan. Grill 2–3 minutes per side until opaque, pink and lightly charred — total cooking time about 4–6 minutes depending on size. Avoid overcooking.

Rest

Transfer shrimp to a plate and let rest 2 minutes. Spoon any reserved marinade into a small saucepan and bring to a rapid simmer for 1 minute to cook out raw aromatics; drizzle a little over the shrimp if desired.

While shrimp marinates, thinly slice the cucumber into rounds or half-moons. Place in a bowl and sprinkle with 1/4 tsp salt; let sit 5 minutes, then gently squeeze and drain excess liquid.

In a small bowl whisk together 2 tbs rice vinegar and 1 tsp sugar until dissolved. Toss the drained cucumber with the vinaigrette, add torn mint (if using), sliced red chili (if using) and 2 tbs cilantro leaves. Adjust seasoning to taste and refrigerate until ready to serve.

In a small bowl dissolve 1.5 tsp sugar into 4 tbs warm water. Add 2 tbs fish sauce, 1 tbs lime juice, 1 minced garlic clove and 1/2 tsp thinly sliced red chili. Stir to combine and taste; adjust balance of sweet/salty/sour as desired.

Arrange grilled shrimp on a platter over a bed of the cucumber salad or alongside it. Garnish with remaining cilantro leaves and lime wedges.

Serve immediately with the nuoc cham-style dipping sauce on the side. Squeeze lime over shrimp just before eating if desired.