Best 3 Grilled Lemongrass Shrimp Vietnamese Tom Nuong Xa Recipes

**Grilled Lemongrass Shrimp: A Journey of Flavors in Vietnamese Cuisine**

Embark on a culinary adventure with grilled lemongrass shrimp, a tantalizing dish that embodies the essence of Vietnamese cuisine. Succulent shrimp are marinated in a harmonious blend of lemongrass, garlic, shallots, and fish sauce, infusing them with a symphony of savory and aromatic flavors. Skewered onto bamboo sticks, these succulent morsels are grilled to perfection, their shells glistening with a golden-brown hue, while the sweet, smoky aroma of lemongrass fills the air. Accompanied by a zesty dipping sauce made from fish sauce, lime juice, and sugar, this dish offers a delightful balance of sweet, sour, and savory flavors. Explore the intricacies of this Vietnamese delicacy, as we delve into the step-by-step guide to prepare grilled lemongrass shrimp, along with additional recipes that showcase the versatility of this aromatic herb. Discover mouthwatering variations such as grilled lemongrass chicken, prawn salad rolls with lemongrass dressing, and a refreshing lemongrass iced tea, enhancing your culinary repertoire with the vibrant flavors of Vietnam.

Here are our top 3 tried and tested recipes!

GRILLED LEMONGRASS SHRIMP - VIETNAMESE TOM NUONG XA

Grilled Lemongrass Shrimp - Vietnamese Tom Nuong Xa image

Lemongrass is used as skewers in this recipe, but it's optional and you can certainly use bamboo sticks instead. The recipe is ideal for outdoor grill, indoor grill, or under the broiler and makes 1 skewer with 3 shrimp per person as appetizer for 4 servings. If you want to make this as main dish, make 2-3 skewers per person.

Provided by Rinshinomori

Categories Vietnamese

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 shrimp, medium to large, shelled and deveined
4 stalks lemongrass (for skewers) or 4 bamboo skewers
2 tablespoons lemongrass, chopped or 2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon fish sauce
2 teaspoons curry powder
2 green onions, fined chopped
1 teaspoon chili paste, Asian

Steps:

If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
Grill or broil shrimp until nicely charred.

VIETNAMESE GRILLED SHRIMP - TOM CANG NUONG

Vietnamese Grilled Shrimp - Tom Cang Nuong image

Make and share this Vietnamese Grilled Shrimp - Tom Cang Nuong recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb large shrimp, peeled and deveined
wooden skewer
1 small onion, minced,rinced under cold water,and drained
2 cloves garlic, minced
1 teaspoon vegetable oil
1 -2 dash fish sauce
1 lime, juice of
1 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar

Steps:

Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
Soak the wooden skewers in water for 20-30 minutes.
Prepare grill or preheat broiler.
To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
Serve shrimp with the dipping sauce.
A good accompaniment would be steamed rice, or an Asian noodle dish.

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

Tips:

Choose the right shrimp: Large shrimp (21-25 count per pound) are best for grilling. Make sure they are fresh and deveined.
Marinate the shrimp: Marinating the shrimp in a mixture of lemongrass, garlic, ginger, fish sauce, and lime juice for at least 30 minutes helps to infuse them with flavor.
Use bamboo skewers: Bamboo skewers are the traditional way to grill shrimp in Vietnam. They are also eco-friendly and easy to use.
Grill the shrimp over high heat: This will help to sear the shrimp and prevent them from overcooking.
Serve the shrimp with a dipping sauce: A simple dipping sauce made with fish sauce, lime juice, garlic, and chili peppers is the perfect accompaniment to grilled lemongrass shrimp.

Conclusion:

Grilled lemongrass shrimp is a delicious and easy-to-make Vietnamese dish that is perfect for a summer cookout. The shrimp are marinated in a flavorful mixture of lemongrass, garlic, ginger, fish sauce, and lime juice, then grilled over high heat until they are cooked through. Serve the shrimp with a simple dipping sauce and enjoy!