Edamame, vermicelli in pho kieu sauce, crispy garlic, savory chili glaze, lemon-grass shrimp

In a large pot, bring water to a boil. Add edamame pods and salt, and boil for 5 minutes. Drain and set aside.

Prepare Edamame

In a pot of boiling water, add the rice vermicelli. Cook for about 4-5 minutes or until tender. Drain and rinse under cold water to stop cooking. In a bowl, toss the vermicelli with Pho Kieu sauce, chopped cilantro, and sliced green onions.

Cook Vermicelli

Heat vegetable oil in a small pan over medium heat. Add sliced garlic cloves and cook until golden brown, about 2-3 minutes. Remove from heat and drain on paper towels.

Fry Garlic

In a small saucepan, combine chili sauce, soy sauce, and honey. Heat over low-medium heat until blended, stirring frequently for about 3-4 minutes. Remove from heat and set aside.

Make Chili Glaze

In a bowl, combine minced lemongrass, minced garlic, lime juice, olive oil, and salt. Add the shrimp and toss to coat. Let marinate for at least 15 minutes.

Marinate Shrimp

In a skillet over medium-high heat, cook the marinated shrimp for about 3-4 minutes on each side until pink and opaque. Remove from heat.

Cook Shrimp

Edamame pods

Salt

Rice vermicelli

Pho Kieu sauce

Fresh cilantro

Green onions

Garlic cloves

Vegetable oil

Chili sauce

Soy sauce

Honey

Shrimp, peeled and deveined

Lemongrass stalks, minced

Garlic, minced

Lime juice

Olive oil

Mukbang

Make Mukbang Recipe in just 45m. Edamame, vermicelli in pho kieu sauce, crispy garlic, savory chili glaze, lemon-grass shrimp

Mukbang Recipe

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