Tom Nuong Hanh Ngo (Vietnamese Grilled Shrimp with Scallion Cilantro Sauce)

I had so much Chinese Scallion Cilantro Dipping Sauce left over that I decided to add fish sauce and make it into a marinade for grilled shrimp. Sure the base recipe might be Chinese, but if I add fish sauce, that makes it Vietnamese, right? :P

Like the Thit Nai Nuong Xa (Vietnamese Grilled Lemongrass Venison), the plating for these photos took place several days after my dinner party since I was far too busy then to do any styling. That night, my friends and I had wrapped the shrimp up in rice paper, but you could also serve this with cold vermicelli rice noodles and Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon) for a nice summer meal.


Tom Nuong Hanh Ngo (Vietnamese Grilled Shrimp with Scallion Cilantro Sauce)

For about 1 pound of shrimp, you'll need:
1/2 cup loosely packed cilantro leaves and stems
3 stalks scallions
1/2 inch knob ginger
1 clove garlic
1/4 tsp salt
1/4 cup vegetable or other neutral-tasting oil
2 tsp Nuoc Mam (Vietnamese Fish Sauce)

Wash and devein the shrimp and set aside.

Wash and dry the cilantro and scallions. Loosely chop them and add into a food processor.

Scrape the peel off a tiny knob of ginger. Peel the clove of garlic. Add them into the food processor too.

Add 1/4 tsp salt and 1/4 cup vegetable oil. Puree until sauce is to your liking. Add 2 tsp fish sauce. Taste and add salt or oil if necessary.

Mix the shrimp with the sauce and allow to chill in the fridge to marinate or grill right away if you must. You can leave the shrimp loose and serve with noodles or rice.


Or skewer them for ease on the grill.


I served the cilantro scallion shrimp with Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patty and Vietnamese Grilled Pork Patty Salad Rolls), Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves), Thit Nai Nuong Xa (Vietnamese Grilled Lemongrass Venison), and Ga Nuong La Chanh (Vietnamese Chicken and Kaffir Lime Leaf Skewers). 

And Sangria with Red Wine to wash it all down.

*****
1 year ago today, chapter 6 of my How to Start a Food Blog Series -- Giving Credit: The Right Way to Link, Copyright, and "By," "Inspired," and "Adapted."
2 years ago today, Squash Blossom Quesadilla.