Put all the ingredients for the marinade in a blender and blend until smooth.
Pour marinade into a Ziploc bag along with shrimp and squeeze air out. Seal and refrigerate for at least two hours.
Put all the ingredients for the dipping sauce into a bowl and stir until sugar has dissolved. Set aside.
Cook vermicelli noodles according to directions on the package. Most often the noodles are added to boiling hot water and left to soak for about 10 minutes.
Drain and rinse noodles under cold water. Drain well.
Brush a grill pan or regular pan with a little canola or other neutral oil. Turn the heat on to high and when the pan is hot, add shrimp and cook on each side for 3 minutes, until slightly charred. This will give it the caramelized look and taste. Turn the heat off and transfer shrimp to a plate. Set aside.
Assembling the bun cha:
Divide noodles evenly among bowls and top with shrimp, lettuce and herbs.
Serve with sauce on the side and pour on top before eating. Serve with sriracha sauce for a kick of heat.
Note: You can leave a little bit of sauce in a separate bowl to use as a dipping sauce for the shrimp.
This Shrimp Bun Cha Recipe is:
Low in saturated fat
High in phosphorus