Vietnamese shrimp noodle bowl (Bun tom xao) from Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy by David Joachim

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Notes about this recipe

  • Aggie92 on April 01, 2017

    Yum! We really enjoyed this. Super quick too, was on the table in 30 minutes, so it is perfect for a week night meal. My only complaint is that the nuoc cham is too watered down and too sweet. So I added an extra tablespoon of rice vinegar and a couple more teaspoons of fish sauce. The nuoc cham from Cooking Light's "Sweet potato and shrimp cakes" is better balanced with a much nicer flavor. I substituted red Fresno chiles for the serranos. Also added some shredded carrots to the bowl for a little extra crunch and color.

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