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{ Weekend Recipe } Vietnamese BBQ Shrimp Vermicelli with Fish Sauce

Vietnamese Recipe BBQ Shrimp Vermicelli with Fish Sauce

Vietnamese BBQ Shrimp Vermicelli with Fish Sauce (Bun Tom Heo Nuong) is one of my all time favorite Vietnamese dish. I especially love it on a hot summer day. Bun Tom Heo Nuong is a cold rice noodle dish topped with lots of veggies, crushed peanuts, and bbq shrimp. Everything is mixed together using a fish sauce. Ok, I have to admit, I was not a fan of fish sauce the first time I was introduced to it. A whiff of its repelling, pungent fishy smell was strong enough to prevent me from even tasting it. But after eating at Vietnamese restaurants for many years, I now love this stuff. I will happily soak all my egg rolls and noodle dishes in it.

I tried out this recipe by Rasa Malaysia at Rasa Malaysia - Easy Delicious Recipes, and it was a winner! If you're looking for a cold dish on these hot summer days, you'll enjoy this one! 

Vietnamese BBQ Shrimp Vermicelli with Fish Sauce

Serving Size: 3


8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground

BBQ Shrimp Marinade
1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder

Fish Sauce For Dipping (Nuoc Cham)
1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice

Click here to see the instructions on Rasa Malaysia's website.


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