Bún Tôm Nướng | Vietnamese Lemongrass Prawns

Pat the prawns dry. Remove the outer woody layers of the lemongrass and finely chop the tender inner part of the stalk. Peel and finely grate two cloves of garlic.

In a bowl, mix 15 ml vegetable oil, 15 ml fish sauce, one teaspoon cane sugar, the chopped lemongrass, and two-thirds of the grated garlic. Toss the prawns in the marinade and let sit for at least 15 minutes.

For the Nước Chấm dressing, mix the juice of two limes with the remaining 45 ml fish sauce, the remaining cane sugar, and 60 ml lukewarm water until the sugar has completely dissolved. Stir in the remaining grated garlic and the finely chopped chilli pepper.