Authentic Vietnamese Bún Tôm Hùm Recipe: A Delicious Journey to Southeast Asia

Ingredients

  • 1 whole lobster (about 1.5-2lbs)
  • 2 liters of water
  • 1 tablespoon of salt
  • 200 grams of rice vermicelli noodles
  • 2 tablespoons of vegetable oil
  • 2 cloves of garlic, minced
  • 1 small onion, thinly sliced
  • 1 tomato, quartered
  • 2 tablespoons of tomato paste
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of ground black pepper
  • 2 green onions, chopped
  • Handful of fresh herbs (coriander, mint, perilla, Vietnamese balm, etc.)
  • 1 cucumber, thinly sliced
  • 1 cup of bean sprouts
  • 1 lime, cut into wedges
  • Chili sauce (to taste)

Steps and instructions

  1. Fill a large pot with the 2 liters of water, add the salt, and bring to a boil.
  2. Once the water is boiling, add the whole lobster and cook for 15-20 minutes, or until the lobster is fully cooked and red. Remove the lobster from the pot, let cool, then remove the meat from the shell. Cut the meat into bite-sized pieces and set aside.
  3. In the same pot of water, add the rice vermicelli noodles and cook according to package instructions. Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside.
  4. In a separate pan, heat the vegetable oil over medium heat. Add the garlic and onion, and sauté until the onion is translucent.
  5. Add the tomato, tomato paste, fish sauce, sugar, and ground black pepper to the pan. Stir to combine and cook for a few minutes, until the tomato is soft.
  6. Add the cooked lobster meat to the pan and toss to coat in the sauce. Cook for a few more minutes, until the lobster is heated through.
  7. To assemble the bowls, divide the cooked noodles between four bowls. Top each bowl with the lobster mixture, chopped green onions, fresh herbs, cucumber slices, and bean sprouts.
  8. Serve each bowl with a wedge of lime and chili sauce on the side. Squeeze the lime over the bowl and add chili sauce to taste before eating.

Tools for making

  • Large pot - For boiling the lobster and cooking the noodles.
  • Pan - For sautéing the garlic, onion, and tomato mixture.
  • Knife - For cutting the lobster meat into bite-sized pieces.
  • Cutting board - To provide a safe and clean surface for cutting ingredients.
  • Strainer - To drain the cooked noodles.
  • Tongs - To handle the lobster and transfer it from the pot.
  • Spatula - For stirring and tossing the ingredients in the pan.
  • Bowls - To serve the finished dish.
  • Lime squeezer - Optional, but useful for juicing the lime wedges.
  • Chopsticks or fork and spoon - Utensils for eating the dish.

Recipe variations

  • Substitute the lobster with shrimp or other seafood such as crab or scallops.
  • Make it vegetarian by replacing the lobster with tofu or tempeh, and using vegetable broth instead of water.
  • Add additional vegetables such as bell peppers, snow peas, or baby corn to the dish.
  • For a spicy kick, add sliced red chili peppers or chili flakes to the sauce.
  • Experiment with different herbs such as Thai basil, cilantro, or dill for a unique flavor profile.
  • Include sliced mushrooms or bamboo shoots for added texture and flavor.
  • Add a splash of coconut milk to the sauce for a creamy twist.
  • For a gluten-free option, replace the regular noodles with rice noodles or zucchini noodles.

Recipe overview

This Bún Tôm Hùm recipe brings the vibrant flavors of Vietnamese cuisine to your table. Featuring succulent lobster and rice vermicelli noodles, this dish is completed with a savory sauce and a mix of fresh herbs and vegetables. Expect to be carried away to the streets of Vietnam with every bite! The recipe involves boiling lobster, preparing a tomato-based sauce, and assembling the final dish with a variety of textures and tastes. The result is a harmony of flavors, with the sweet and tender lobster being the star of the show. Serve with a wedge of lime and some chili sauce, allowing each person to adjust the heat to their liking. In less than an hour, you will have a delicious and visually stunning meal that's sure to impress. Get ready to dive into the delightful world of Vietnamese cuisine with Bún Tôm Hùm!

Common questions

  1. How long does it take to cook the lobster? The lobster should be cooked for about 15-20 minutes, or until it is fully cooked and red.
  2. Can I use pre-cooked lobster meat? Yes, you can use pre-cooked lobster meat if you prefer. Simply skip the step of boiling the lobster and proceed with cutting the meat into bite-sized pieces.
  3. Can I substitute the lobster with shrimp? Yes, you can substitute the lobster with shrimp if you prefer. Adjust the cooking time accordingly, as shrimp cooks much faster than lobster.
  4. Can I use different types of herbs? Yes, feel free to use any fresh herbs you prefer or have on hand. Popular choices include coriander, mint, perilla, and Vietnamese balm.
  5. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version of this recipe by omitting the lobster and replacing the fish sauce with a vegetarian or vegan alternative.
  6. Can I make this recipe ahead of time? It is best to serve this dish immediately after assembly to enjoy the freshness of the ingredients. However, you can prepare the components (such as cooking the noodles and cutting the vegetables) ahead of time and assemble the bowls just before serving.

Serving dishes and utensils

  • Large pot - for boiling the lobster and cooking the noodles
  • Pan - for sautéing the garlic and onion, and cooking the lobster mixture
  • Strainer - for draining the cooked noodles
  • Tongs - for handling the lobster while cooking and removing it from the pot
  • Knife - for cutting the lobster meat and preparing the vegetables
  • Cutting board - for safely cutting and preparing ingredients
  • Bowls - for serving the Bún Tôm Hùm
  • Spoons - for mixing and serving the dish
  • Chopsticks or forks - for eating the Bún Tôm Hùm

Origin stories

Bún Tôm Hùm, an exquisite and flavorful dish, has its roots in the vibrant street food culture of Vietnam. It tells a story of resourcefulness and creativity in culinary tradition. The dish features a combination of fresh lobster, a luxury ingredient, with simple, accessible components like rice noodles, herbs, and vegetables. This fusion mirrors Vietnam's coastal location where fresh seafood is abundant, and its rich agricultural heritage. It's a testament to the Vietnamese philosophy of balancing flavors - sweet, sour, salty, and spicy, much like the balance sought in life itself. Bún Tôm Hùm, in essence, encapsulates the spirit of Vietnam in a bowl, a humble yet luxurious feast, much like the country's captivating contrast of simplicity and extravagance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.