Lemongrass Shrimp/Tofu Vermicelli Bowl

This is the perfect dish to make during a hot summer's day. Simple to make, healthy and light - you can make it with any protein, I used tofu and shrimp. You can also make it your own and throw in whatever veggies and herbs you love, just have fun with it!

INGREDIENTS for shrimp/tofu:

- 1 pound shrimp or tofu sliced into small pieces 

- 2 stalk lemongrass bruised and cut into one inch pieces 

- 2 garlic cloves finely minced

- 2 tablespoons lime juice 

- 2 tablespoons fish sauce 

- 1 tablespoon soy sauce 

- 2 tablespoons sugar 

- 1 tablespoon oil 

INGREDIENTS for bowl:

- 14 oz vermicelli noodles

- 3 carrots thinly sliced 

- 1 small daikon thinly sliced

- 3 cucumbers thinly sliced

- 1/2 an iceberg lettuce cut into small pieces

- 3 cups bean sprouts 

- 1 cup mint and any other herbs you love

INGREDIENTS for sauce:

- 1/4 cup fish sauce

- 2 garlic cloves finely minced

- 4 tablespoons rice vinegar 

- 3 tablespoons lime juice

- 2 tablespoons sugar 

- 1/2 cup water 

- 1-2 red chili finely chopped (I use a lot more because I love it spicy)

INSTRUCTIONS for shrimp/tofu: 

1. Combine all ingredients and let sit and marinate in the fridge for 30 minutes. 

2. In a medium size pan, add oil and cook the shrimp/tofu. 

INSTRUCTIONS for bowl:

1. In a large boil water and cook vermicelli per instructions. 

2. Build a bowl with all ingredients.

INSTRUCTIONS for sauce:

1. Combine all ingredients.

2. Pour sauce over vermicelli bowl