ingredients

• 12 raw prawns (fresh or frozen)
• 12 frozen corncobs
• 1 red pepper
• 1 yellow pepper
• 50 g frozen peas
• The juice of 1 lemon
• 1 clove of garlic
• 1 small tuft of coriander
• 1 packet of soy vermicelli
• 4 tbsp. to s. of nuoc-mâm
• 1/2 cuil. to c. puree of peppers
• 1 bag of chicken broth

Steps

Step 1

In advance: peel the prawns keeping the end of the tail. Open, seed, slice peppers into thin strips. Peel the garlic.

2nd step

Approx. 15 min before serving: heat 1.5 l of water and the bag of broth. Add squeezed garlic, peppers, mashed peppers, frozen peas; cook 4 min. Add nuoc-mâm, ears of corn, cook 2-3 min.

Step 3

To serve: add the vermicelli, let it swell 2 min over very low heat, stir to dishevel. Add prawns and lemon juice, let simmer 2 min. Serve hot with chopped coriander in a bowl.

tips

Buy.
Soy vermicelli (2,15 € / pack of 100 g), nuoc-mâm (liquid and salty condiment made from dried fish, 1,78 € / bottle of 12,5 cl) and puree of peppers (1,66 € / 100 g jar), under the Suzi-Wan brand in the Asian products department. • I used a bag of Ariaké brand all natural broth; if not, I take bouillon cubes in organic shop or soy sauce.

In advance, but not too much.
I do not prepare the ingredients well in advance: in contact with the air, pepper nutrients, especially vitamin C, and the flesh of prawns degrade quickly.