Vietnamese BBQ Shrimp Vermicelli
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is a delicious and healthy noodle dish with shrimp and lots of vegetables, served with a sauce.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (250g) rice sticks
- 12 medium-sized shrimp (shelled (but leave tail intact) and deveined)
- 3 lettuce leaves (thinly cut)
- 1/2 cucumber (cut into thin strips)
- 1 cup fresh bean sprouts
- 1/2 carrot (peeled and cut into thin strips)
- cilantro leaves (coarsely chopped)
- mint leaves (coarsely chopped)
- perilla leaves (coarsely chopped, optional)
- Thai basil leaves (coarsely chopped, optional)
- 3 tablespoons roasted peanuts (coarsely ground)
- 1 teaspoon fish sauce
- 3 dashes black pepper powder
- 1 pinch turmeric powder
- 1/4 cup fish sauce
- 1/2 cup warm water
- 1/4 cup sugar (if you like it sweeter, +1 tablespoon sugar)
- 3 tablespoons lime juice
Instructions
- 1
Cook the rice sticks according to the package instructions. After cooking, rinse thoroughly with cold water, drain in a colander, and set aside.
- 2
Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Meanwhile, prepare and cut all the vegetables and herbs.
- 3
Fire up your BBQ pit and grill the shrimp until they are cooked through. Divide the rice sticks, vegetables, and herbs into 3 portions and transfer them to 3 bowls, placing the rice sticks on top of the vegetables and herbs.
- 4
Transfer 4 shrimp to each serving, sprinkle with ground peanuts, and pour some nuoc cham (fish sauce) over the noodles. Serve immediately.
- 5
Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe