Vietnamese Shrimp Noodle Salad (Bún Tôm Nướng)
Vietnamese Shrimp Noodle Salad (Bún Tôm Nướng)
Ingredients
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Nuoc Cham (Dipping Sauce)
- 1/2 cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 red chili, small, thinly sliced (like bird's eye chili), optional
For the Noodle Salad
- 8 ounces vermicelli rice noodles
- 4 cups romaine lettuce, shredded
- 1 cucumber, medium, julienned
- 1 carrots, large, julienned
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons fried shallots, for garnish (optional)
Instructions
- 1
Prepare the shrimp marinade: In a medium bowl, combine the shrimp, fish sauce, granulated sugar, minced garlic, black pepper, and vegetable oil. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
While the shrimp marinates, prepare the Nuoc Cham: In a small bowl, dissolve the granulated sugar in the warm water. Stir in the fish sauce, lime juice, minced garlic, and sliced red chili (if using). Taste and adjust seasoning as needed.
⏱️ 10 min
- 3
Cook the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 4
Cook the marinated shrimp: You can grill, pan-fry, or broil the shrimp. For grilling or pan-frying, heat a grill pan or large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. If broiling, spread shrimp on a baking sheet and broil for 2-3 minutes per side. Do not overcrowd the pan/sheet.
⏱️ 8 min
- 5
Assemble the noodle salad: Divide the shredded lettuce among four serving bowls. Top with a portion of the cooked vermicelli noodles, julienned cucumber, julienned carrots, chopped mint, chopped cilantro, and bean sprouts.
⏱️ 5 min
- 6
Arrange the cooked shrimp on top of the salad bowls. Garnish with chopped roasted peanuts and fried shallots (if using).
⏱️ 2 min - 7
Serve immediately with the Nuoc Cham on the side for drizzling over the salad.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Shrimp Noodle Salad (Bún Tôm Nướng)
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 2 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Nuoc Cham (Dipping Sauce)
- 1/2 cup warm water
- 2 tablespoons granulated sugar
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 garlic, clove, minced
- 1/2 red chili, small, thinly sliced (like bird's eye chili), optional
For the Noodle Salad
- 8 ounces vermicelli rice noodles
- 4 cups romaine lettuce, shredded
- 1 cucumber, medium, julienned
- 1 carrots, large, julienned
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons fried shallots, for garnish (optional)
Instructions
- 1
Prepare the shrimp marinade: In a medium bowl, combine the shrimp, fish sauce, granulated sugar, minced garlic, black pepper, and vegetable oil. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
While the shrimp marinates, prepare the Nuoc Cham: In a small bowl, dissolve the granulated sugar in the warm water. Stir in the fish sauce, lime juice, minced garlic, and sliced red chili (if using). Taste and adjust seasoning as needed.
⏱️ 10 min - 3
Cook the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 4
Cook the marinated shrimp: You can grill, pan-fry, or broil the shrimp. For grilling or pan-frying, heat a grill pan or large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. If broiling, spread shrimp on a baking sheet and broil for 2-3 minutes per side. Do not overcrowd the pan/sheet.
⏱️ 8 min - 5
Assemble the noodle salad: Divide the shredded lettuce among four serving bowls. Top with a portion of the cooked vermicelli noodles, julienned cucumber, julienned carrots, chopped mint, chopped cilantro, and bean sprouts.
⏱️ 5 min - 6
Arrange the cooked shrimp on top of the salad bowls. Garnish with chopped roasted peanuts and fried shallots (if using).
⏱️ 2 min - 7
Serve immediately with the Nuoc Cham on the side for drizzling over the salad.