Bún trộn tôm is a Vietnamese noodle salad with shrimp featuring delicate rice noodles, perfectly cooked shrimp, and various fresh herbs and vegetables. And it’s not difficult to make it right in your kitchen!
Everything is tossed together in a fish sauce dressing that perfectly balances sweet, salty, and sour flavors. Whether you’re looking for a health-giving recipe or an impressive salad to share with your loved ones, this Vietnamese delicacy is a sure win.
Reasons You Should Try Vietnamese Bún Trộn Tôm
There are many reasons why you should definitely give Vietnamese noodle salad with shrimp a try. It’s a dish that will light up any meal and impress your guests or families with its bold flavor, which is a combination of sweet, sour, and salty, and stunning presentation.
Each bite is bursting with the freshness of carrot, bean sprouts, cucumber, and aromatic herbs tossed in an impeccable fish sauce-based dressing. At the same time, the tender shrimp adds more protein to the dish. With the addition of noodles, this salad can easily double as a full meal.
What Are Must-have Tools to Make Bún Trộn Tôm?
Bún trộn tôm recipe asks for only a few tools. They’re all basic tools that I believe that you already had at home.
Which Ingredients Used in Bún Trộn Tôm?
Using the right ingredients is a vital step in creating a delicious noodle salad with shrimp. Here are the key ones you’ll need.
Directions of Making Bún Trộn Tôm
In this section, I’ll guide you through the steps to make a plate of irresistible noodle salad and enjoy a taste of Vietnam in your own kitchen.
Step 1: Prepare The Ingredients
Chop the spearmint and Thai basil into small pieces.
Shred the carrot into thin sticks. Core the cucumber and julienne it. Remove the seeds from the cow horn pepper and julienne it.
Clean and remove the shrimp’s heads and veins. It’s important that you learn how to clean shrimp properly to avoid food poisoning.
Put the carrot sticks, bean sprouts, cowhorn pepper, and cucumber in a mixing bowl. Season the vegetables with 2 teaspoons of vinegar and 1 teaspoon of sugar. Mix well and let the mixture rest for 5 minutes.
Season the shrimp with these spices and mix well.
Step 2: Cook The Shrimp
Add the unsalted butter to a heated pan. Then, add the minced garlic and fry it until fragrant.
Next, add the shrimp and saute them on all sides for 5 minutes or until cooked.
Step 3: Make The Dressing
Combine the ingredients for the dressing in a bowl. Feel free to adjust the spices to your liking.
Step 4: Cook The Noodles
Cook the noodles as per the instructions on the package. Then, drain them and put them on a separate plate.
Step 5: Toss The Salad
Add the spearmint and Thai basil to the vegetable bowl. Season them with 1 teaspoon of salt. Pour the dressing over the veggies and toss well to combine.
Remember to wear your food prep gloves while mixing the salad. Also, save a bit of the dressing to use as a dipping sauce or to add to the noodles.
Step 6: Present The Dish
Spread the noodles on the plate and top them with the salad. Place the shrimp over the salad, and garnish with some basil and chili pepper. Enjoy!
Notes in Preparing Bún Trộn Tôm
Here are some notes to ensure your Vietnamese noodle salad comes out perfectly.
Enjoy The Refreshing Vietnamese Noodle Salad with Shrimp
Noodle salad with shrimp is one of the tastiest salad recipes from Vietnam and is perfect for any occasion. The combination of tender noodles, juicy shrimp, and crispy veggies is simply irresistible. With its zesty dressing and fresh herbs, this salad will satisfy you.
If you enjoy this salad, please click like and share the recipe with your friends and family. I would also love to hear your thoughts on this dish, so please leave a comment below and let me know what you think. Thank you for reading!
Bún Trộn Tôm Recipe (Vietnamese Noodle Salad With Shrimp)
Equipment
- Pan
- Chopping Board
- Knife
- Wooden Spoon
- Mixing Bowl
- Food Prep Gloves
Ingredients
Main ingredients
- 14 ounces shrimp
- 7 ounces bean sprouts
- 2.6 ounces Thai basil
- 2.6 ounces spearmint
- Carrot
- Cucumber
- Cowhorn chili pepper
- 8.8 ounces dried vermicelli noodles
Spices
- 1 teaspoon brown sugar
- 1 teaspoon pepper
- 2 teaspoons salt
- 2 teaspoons vinegar
- 2 teaspoons red pepper powder
- 1.5 tablespoons unsalted butter
For the dressing
- 3.5 tablespoons fish sauce
- 5 tablespoons warm water
- 1.5 tablespoons lime juice
- 5 teaspoons brown sugar
- 0.5 ounces minced garlic
- 1 minced chili pepper
Instructions
- Chop the spearmint and Thai basil into small pieces. Shred the carrot into thin sticks. Core the cucumber and julienne it. Remove the seeds from the cow horn pepper and julienne it.
- Clean and remove the shrimp’s heads and veins.
- Put the carrot sticks, bean sprouts, cowhorn pepper, and cucumber in a mixing bowl. Season the vegetables with vinegar and sugar.Mix well and let the mixture rest for 5 minutes.
- Season the shrimp with red pepper powder, salt, and pepper. Mix well.
- Add the unsalted butter to a heated pan. Add the minced garlic and fry it until fragrant.Add the shrimp and saute them on all sides for 5 minutes or until cooked.
- Combine the ingredients for the dressing in a bowl.
- Cook the noodles as per the instructions on the package. Drain them and put them on a separate plate.
- Add the spearmint and Thai basil to the vegetable bowl. Season them with salt and pour the dressing over the veggies. Toss well to combine.Save a bit of the dressing to use as a dipping sauce or to add to the noodles.
- Spread the noodles on the plate and top them with the salad and shrimp.
- Enjoy!
Video
Notes
- The estimated cooking time is based on 4 servings.
- In addition to the dressing shown in this post, you can also dress the salad with the traditional Vietnamese dipping sauce (nước chấm).
- While sauteing the shrimp, sear the edges a little to give them more flavor.
- If you don’t want to saute the shrimp, steaming or boiling are also viable cooking methods. Note that they won’t be as flavorful.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.