Vietnamese Stir-Fried Rice Vermicelli with Shrimp (Bún Xào Tôm) Recipe

Ingredients

  • 200g of rice noodles
  • 300g of shrimp, peeled and deveined
  • 1 tablespoon of minced garlic
  • 1 large carrot, julienned
  • 1 bell pepper, thinly sliced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of oyster sauce
  • 2 spring onions, sliced
  • 1 handful of bean sprouts
  • 1 fresh red chili, sliced (optional)
  • 1 lime, cut into wedges
  • Freshly ground black pepper, to taste

Steps and instructions

  1. Soak the rice noodles in warm water for about 30 minutes until they become soft, then drain.
  2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
  3. Add the minced garlic to the pan and sauté until it becomes aromatic.
  4. Add the shrimp to the pan and cook until they become pink and opaque. Remove the shrimp from the pan and set them aside.
  5. In the same pan, add another tablespoon of vegetable oil and stir-fry the carrots and bell pepper until they become tender.
  6. Add the soaked and drained noodles to the pan, along with the fish sauce, sugar, and oyster sauce. Toss everything together so the noodles and vegetables are coated in the sauces.
  7. Add the cooked shrimp back into the pan and toss to combine.
  8. Add the sliced spring onions, bean sprouts and freshly ground black pepper. Stir everything together, then remove the pan from the heat.
  9. Divide the Bún xào tôm into serving bowls and garnish with the sliced red chili (if using) and a wedge of lime. Serve immediately.

Tools for making

  • Large pan or wok - Used for stir-frying the ingredients
  • Vegetable peeler - Used to julienne the carrot
  • Knife - Used for slicing the bell pepper, spring onions, and chili
  • Cutting board - Provides a surface for chopping and slicing
  • Tongs - Used for flipping and handling the shrimp and noodles
  • Spatula - Helps to toss and stir-fry the ingredients in the pan
  • Strainer - Used to drain the soaked rice noodles
  • Measuring spoons - For accurately measuring the fish sauce, sugar, and oyster sauce

Recipe variations

  • Replace shrimp with chicken or tofu for a meat-free option.
  • Add other vegetables such as broccoli, snow peas, or mushrooms.
  • Include other protein options like sliced beef, pork, or scallops.
  • Add a handful of roasted peanuts or cashews for extra crunch.
  • Experiment with different types of noodles such as egg noodles or udon noodles.
  • Spice it up by adding more chili or using a spicier variety.
  • Include fresh herbs like cilantro, mint, or Thai basil for added freshness.
  • Try different sauces like hoisin sauce or soy sauce to vary the flavors.
  • For a gluten-free version, use tamari or gluten-free soy sauce instead of fish sauce and oyster sauce.
  • Add a fried egg on top for a heartier meal.

Recipe overview

Discover the vibrant flavors of Vietnamese cuisine with this Bún xào tôm recipe. This dish features succulent shrimp stir-fried with rice noodles and a colorful array of vegetables, all coated in a rich combination of traditional sauces. It's a simple yet satisfying meal that packs a punch with every bite. Expect a perfect balance of sweet, salty, and tangy flavors, with a slight heat from the optional chili. This recipe is not only delicious, but also quick and easy, making it an excellent choice for a weekday dinner. Plus, the garnish of fresh lime wedge adds a refreshing citrusy note that brings all the flavors together. So, get ready to delve into the tantalizing world of Vietnamese cooking and whip up a storm in your kitchen with this delightful Bún xào tôm recipe.

Common questions

  1. Can I use different types of noodles for this recipe? Yes, you can substitute rice noodles with other types of noodles such as glass noodles (also known as cellophane noodles) or even spaghetti if needed.
  2. Can I use other types of protein instead of shrimp? Absolutely! You can use chicken, beef, or tofu as a substitute for shrimp. Adjust the cooking time accordingly.
  3. What can I use as a substitute for fish sauce? If you don't have fish sauce, you can use soy sauce or tamari sauce as a substitute. Keep in mind that the flavor profile may be slightly different.
  4. Can I add other vegetables to this dish? Certainly! Bún xào tôm is versatile, and you can add or substitute vegetables based on your preference. Some popular additions include mushrooms, snow peas, or baby corn.
  5. Is it necessary to soak the rice noodles before cooking? Yes, soaking the rice noodles ensures they become soft and pliable. It helps to achieve the desired texture in the final dish.
  6. Can I make this dish vegetarian or vegan? Yes, you can make this dish vegetarian or vegan by omitting the shrimp and using tofu or a plant-based protein substitute. Also, make sure to use a vegetarian oyster sauce if needed.
  7. Can I make this dish spicy? Absolutely! You can add chopped fresh chili peppers or chili flakes to the dish to add some heat according to your preference.

Serving dishes and utensils

  • Large pan or wok - Used for stir-frying the ingredients.
  • Knife - For slicing the vegetables and mincing the garlic.
  • Cutting board - To provide a surface for chopping and preparing the ingredients.
  • Tongs - Useful for flipping and stirring the ingredients in the pan.
  • Spatula - To mix and toss the noodles and vegetables.
  • Strainer - For draining the soaked rice noodles.
  • Bowls - For serving the Bún xào tôm.
  • Plate - To set aside the cooked shrimp during the cooking process.
  • Lime squeezer - Optional, but helpful for squeezing fresh lime juice over the dish.

Origin stories

Bún xào tôm hails from the vibrant culinary culture of Vietnam, with its roots entrenched deep in the bustling street food scene. It's a testament to the Vietnamese philosophy of balancing flavors, colors and textures in one dish. The melding of fresh ingredients like shrimp, vegetables, and rice noodles, marinated in the salty-sweet combination of fish and oyster sauces, create a symphony of flavors that is quintessentially Southeast Asian. The dish is often enjoyed in the warm, tropical climate of Vietnam, accompanied by the sounds of busy markets and the sight of locals haggling over fresh produce. It's more than just a meal, it's an experience of Vietnam in a bowl.

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.