Light Noodles, Deep Flavor

[elleng]

'In Vietnam, the breakfast choice for many is a steaming bowl of brothy pho, purchased from early-morning vendors who dispense the beloved spicy noodle soup until their supply is sold out, then close up shop for the day.

For lunch, it may well be noodles again, prepared in a different way. A bowl of room-temperature rice vermicelli, called bun, may be served with various cooked-to-order toppings and bright add-ons for a satisfying, simple meal. Festooned with lemongrass-scented shrimp, beef, pork or chicken, the noodles are flavored with nuoc cham (the classic sweet-and-spicy dipping sauce), pickled vegetables and crushed peanuts.'>>>

https://www.nytimes.com/2017/04/28/dining/vietnamese-rice-noodles-recipe.html?

Vietnamese Rice Noodles With Lemongrass Shrimp

https://cooking.nytimes.com/recipes/1018744-vietnamese-rice-noodles-with-lemongrass-shrimp

[WhiteTara]

1. Well, now I'm hungry!

[elleng]

2. I was too, so went to grocery store!