Bun Tom Nuong Cha Ram (Vietnamese Rice Vermicelli with Grilled Shrimp and Vermicelli Spring Roll)

I made this recipe to participate in CSN Giveaway and Indonesia Eats Cook-up which is hosted by my neighbor's food blogger, Pepy Patern-Nasution. But don't get wrong, I also love this Vietnamese food. This is the food that always in mind when I step into the Vietnamese restaurant. After I have tried some Vietnamese restaurant in Winnipeg, I have to say that Pho. No. 1 Vietnamese Restaurant is the best by far. So here I am trying to use the recipe from Indonesia Eats and I have slightly modified it due to my personal taste and an ingredient's availability:

Ingredients:

Bun
rice vermicelli

Tom Nuong
400 g shrimps. Discard the skin and tail.
4 cloves garlic, minced
2 shallot, minced
2 tsp fish sauce, add more to taste
1 tsp ground black pepper

Cha Ram
4 shrimps, discard the skin and its tail. Pan fry it for 5 minutes and chopped it finely
1 small carrot, julienned
100 gr vermicelli (bun), boil vermicelli and julienned carrot for 10-15 minutes and strain it
2 cloves of garlic, finely chopped

1 tbs oyster sauce

2 tsp soy sauce
1 tsp white pepper powder
 

Nuoc Mam Cham
1 cup water
1/2 cup Nuoc Mam (Vietnamese Fish Sauce)
1/2 cup white vinegar

3/4 cup sugar
1 small carrot, julienned

Do Chua

50 gr bean sprouts

50 gr chopped iceberg lettuce
1 medium-sized carrot, julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar

Directions:
Bun
Do as the package direction says so.

Tom Nuong
1. Combine all ingredients for Tom Nuong. Let them sit for 30 minutes.
2. Grill shrimps until done.

Cha Ram
1. Mix together vermicelli, shrimps, julienned carrot, garlic, oyster sauce, soy sauce and white pepper powder
2. Place on wraps and roll
3. Deep fry until golden brown.

Nuoc Mam Cham
1. Boil 1 cup water. Actually, you don't have to boil the water, just get it hot so that it can dissolve the sugar more easily.
2. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 3/4 cup sugar.
3. Taste and adjust if necessary. Add julienned carrot. Store in a jar and keep it in the fridge.

The taste should be slightly sweet and rather mild, the pungency of the fish sauce quite muted.

Do Chua
1. After julienning the vegetables, spread them out in a shallow bowl.
2. Sprinkle just enough sugar for a light coating. Add a smidgen of salt. Pour enough vinegar to submerge about half the vegetables.
3. After 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots should be lightly pickled after about half an hour.
4. Store extra pickles in a glass jar and pour the extra vinegar in the jar. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. Store in fridge.

Time to assembly:
In a bowl, put rice vermicelli. Top with tom noung, any vegetables that you like (in this case, I added bean sprouts, chopped iceberg lettuce), do chua, cha ram and any herbs as you wish. I also sprinkled it with the Vietnamese coriander leaves.

In another small bowl, place nuoc nam cham.