Name: Cold Noodles with Grilled Lemongrass Shrimp
Yield: 6 Servings
Ingredients: 1 pound medium shrimp, peeled, tails intact, deveined; ½ lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped; 1 Fresno chile, with seeds, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon kosher salt; 1 teaspoon sugar; 8 oz. rice vermicelli noodles; Vegetable oil (for grilling); ½ cucumber, peeled, cut into thin strips; 1 medium carrot, peeled, cut into thin strips; ¼ cup salted, roasted peanuts, coarsely chopped; Thai basil, mint, and/or cilantro sprigs, and Pickled Whole Shallots (click for recipe; for serving); Nuoc Cham (click for recipe; for serving)

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Jason Lowe

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

Recipe notes