Shrimp Vermicelli with Pork and Nam Pla Seafood Dipping Sauce

Ingredients

• 200 g Rice vermicelli (dry; soak in room‑temperature water for 5 minutes, then drain)
• 12 pieces Medium shrimp, shells on (remove hard tail tip; keep shells for moisture; optionally devein)
• 200 g Pork belly (or pork breast) (cut into bite‑size pieces)
• 7 cloves Garlic cloves (1 for dipping sauce, 6 for aromatics; crush or mince)
• 1 piece Mini bird’s eye chili (optional for mild version; slice thinly)
• 1.5 tbsp Sugar (regular granulated; can substitute palm sugar)
• 1 tbsp Fish sauce (Nam Pla)
• 2 tbsp Lime juice (juice of about 1 lime)
• 5 sprigs Fresh coriander (cilantro) leaves (chopped)
• 10 g Coriander stems (keep for sauce, then discard or reuse)
• 30 g Fresh ginger (thinly sliced)
• 30 g Celery stalk (cut into thin strips)
• 3 leaves Celery leaves (sebettes) (roughly chopped)
• 0.5 tsp Sichuan peppercorns (toasted and ground)
• 3 tbsp Oyster sauce
• 3 tbsp Light soy sauce
• 1 tsp Dark soy sauce (for color)
• 1 tbsp Sesame oil (toasted)
• 1 tbsp Rice wine (or dry sherry)
• 0.25 tsp Salt
• 250 ml Water

Instructions

1. Make Nam Pla Seafood Dipping Sauce

   Peel 1 garlic clove, slice the mini chili, crush together in a mortar. Add 1 tbsp sugar, 1 tbsp fish sauce, 2 tbsp lime juice and mash until sugar dissolves. Stir in chopped coriander leaves and stems.

   Time: PT10M

2. Soak Vermicelli

   Place 200 g dry rice vermicelli in a bowl of room‑temperature water and let soak for 5 minutes. Drain and set aside; the noodles should be slightly firm.

   Time: PT5M

3. Prep Shrimp

   Remove the hard tail tip from each shrimp, optionally devein by pulling the dark vein under the third segment. Toss the shrimp with ¼ tsp salt and set aside.

   Time: PT5M

4. Prep Pork and Aromatics

   Cut 200 g pork belly into bite‑size pieces. Slice 30 g ginger thinly, crush 6 garlic cloves, slice coriander stems, chop celery stalk, and set aside.

   Time: PT5M

5. Toast Sichuan Peppercorns

   Heat a dry skillet over low heat, add ½ tsp Sichuan peppercorns and stir constantly for about 4 minutes until fragrant. Transfer to a mortar and grind to a fine powder.

   Time: PT4M

   Temperature: low

6. Cook Pork

   Increase skillet to medium heat. Add the pork pieces directly (no oil needed) and stir‑frequently for 9 minutes until the meat releases some fat and turns lightly browned.

   Time: PT9M

   Temperature: medium

7. Add Aromatics

   Add the crushed garlic, sliced ginger, and coriander stems to the pork. Stir for about 3 minutes until the mixture is fragrant.

   Time: PT3M

   Temperature: medium

8. Add Toasted Pepper Powder

   Sprinkle the ground Sichuan pepper powder over the pan and stir quickly for 20 seconds.

   Time: PT20S

   Temperature: medium

9. Deglaze with Rice Wine

   Pour 1 tbsp rice wine around the pan edges, let it sizzle and evaporate for about 1 minute.

   Time: PT1M

   Temperature: medium

10. Add Seasoning Sauce

    Stir in the prepared seasoning mixture: 3 tbsp oyster sauce, 3 tbsp light soy sauce, 1 tsp dark soy sauce, ½ tbsp sugar, ¼ tsp salt, and 1 tbsp toasted sesame oil. Mix well for 30 seconds.

    Time: PT30S

    Temperature: medium

11. Add Water and Bring to Boil

    Pour in 250 ml water, increase heat to high and bring to a rolling boil. Once boiling, reduce to medium‑low heat.

    Time: PT2M

    Temperature: high

12. Cook Vermicelli

    Add the drained vermicelli to the pan, stir to coat, then cover with the lid. Cook 2 minutes, uncover, flip the noodles, cover again and cook another 2 minutes. Finally, let them sit covered for a final 2 minutes to finish steaming.

    Time: PT6M

    Temperature: medium‑low

13. Add Shrimp

    Nestle the seasoned shrimp on top of the vermicelli, cover and cook for 2 minutes until the shrimp turn pink and opaque.

    Time: PT2M

    Temperature: medium‑low

14. Finish with Fresh Veggies

    Stir in the sliced celery stalk, celery leaves, and chopped coriander leaves. Cover and steam for 1 minute, then give a quick stir.

    Time: PT1M

    Temperature: medium‑low

15. Plate and Serve

    Turn off the heat, transfer the vermicelli‑shrimp mixture to a serving plate and serve with the Nam Pla seafood dipping sauce on the side.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

28 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Rice vermicelli: thin rice noodles
• Instead of Medium shrimp, shells on: large shrimp, peeled
• Instead of Pork belly (or pork breast): chicken thigh pieces
• Instead of Garlic cloves: garlic paste
• Instead of Mini bird’s eye chili: red chili flakes
• Instead of Sugar: palm sugar
• Instead of Fish sauce (Nam Pla): soy sauce (less authentic)
• Instead of Lime juice: lemon juice
• Instead of Fresh coriander (cilantro) leaves: Thai basil
• Instead of Coriander stems: none
• Instead of Fresh ginger: galangal
• Instead of Celery stalk: bok choy stems
• Instead of Celery leaves (sebettes): parsley
• Instead of Sichuan peppercorns: white pepper (less aromatic)
• Instead of Oyster sauce: hoisin sauce (different flavor)
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: regular soy sauce (less color)
• Instead of Sesame oil: peanut oil
• Instead of Rice wine (or dry sherry): dry sherry
• Instead of Salt: soy sauce (adjust)
• Instead of Water: chicken broth for richer flavor

Equipment Needed

• Mortar and pestle
• Chef's knife
• Cutting board
• Measuring spoons
• Small mixing bowl
• Large skillet or wok
• Wooden spatula or ladle
• Lid that fits skillet
• Serving plate

Critical Steps — Do Not Skip

• Soak vermicelli only 5 minutes; over‑soaking makes them mushy.
• Keep shrimp shells on to protect the meat during cooking.
• Toast Sichuan peppercorns gently; burning destroys its citrus aroma.
• Cook covered so the noodles absorb all the flavored liquid.

Chef Tips from the Video

• For extra fragrance, add a few kaffir lime leaves with the aromatics.
• If you like a spicier dish, keep the chili seeds or add a pinch of dried red pepper flakes.
• Use a high‑walled wok to keep steam in while still allowing easy stirring.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.

Freezer: Not recommended; vermicelli become gummy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The Nam Pla dipping sauce can be prepared up to 24 hours ahead and kept refrigerated.
• Pre‑measure and mix the seasoning sauce in a small bowl for quick addition.
• Soak vermicelli while you finish the prep steps to save time.