Bun Tom Nuong Recipe
Grilled Shrimp (7) with Lettuce, Mint, Cucumber & Peanuts on Vermicelli
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Ingredients
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Grilled Shrimp
Vermicelli & Vegetables
Nuoc Cham (Dipping / Dressing)
Garnish & Finish
Method
Grilled Shrimp
Marinate shrimp
Pat shrimp dry with paper towels. In a small bowl combine 1 tbs vegetable oil, 1 tsp soy sauce, 1 tsp fish sauce, 1 tsp brown sugar, 1 tsp minced garlic, 1 tbs minced lemongrass and 1 tsp black pepper. Toss the 7 shrimp in the marinade until evenly coated. Let marinate at room temperature 10–15 minutes (or up to 30 minutes in the refrigerator).
Grill or pan-sear
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). If using a grill, thread shrimp onto skewers (2–3 shrimp per skewer) to make flipping easier. Brush the grill grates or pan lightly with oil. Grill shrimp 1.5–2 minutes per side until opaque and lightly charred; total cooking time ~3–4 minutes depending on size. Do not overcook. Remove from heat and keep warm.
Vermicelli & Vegetables
Cook vermicelli
Place vermicelli in a heatproof bowl. Pour 600 ml (about 2.5 cups) just-boiled water over noodles to cover by ~1 cm. Cover and let soak 4–6 minutes until tender but still slightly firm. Drain well and rinse briefly under cold water to stop cooking. Shake off excess water and toss gently with a tiny drizzle (about 1 tsp) of oil to prevent sticking.
Prepare vegetables
Wash and drain lettuce, mint, cucumber and bean sprouts. Julienne cucumber into 1/8-inch matchsticks. Tear lettuce leaves into serving-sized pieces if large. Set aside on a platter or divide among bowls for assembly.
Nuoc Cham (Dipping / Dressing)
Make the sauce
In a small bowl combine 3 tbs fish sauce, 3 tbs fresh lime juice, 3 tbs water and 2 tsp granulated sugar. Stir until the sugar dissolves. Add 1 tsp minced garlic and 1 minced bird's eye chili (or to taste). Taste and adjust balance — it should be a bright sweet-salty-sour-spicy sauce. If too salty, add a bit more water or lime; if too tart, add a pinch more sugar.
Garnish & Finish
Assemble bowls
Divide the cooked vermicelli among 2 bowls (serves 2). Arrange lettuce leaves, mint leaves, cucumber and bean sprouts around or on top of the noodles. Place the 7 grilled shrimp evenly across the bowls (3–4 shrimp per bowl).
Finish and serve
Sprinkle chopped roasted peanuts and fried shallots over the top. Serve with lime wedges and the nuoc cham on the side (about 2–3 tbs sauce per bowl recommended). Diners can pour sauce over the bowl or dip lettuce-wrapped shrimp and noodles into it. Serve immediately.