Description
A fresh Vietnamese noodle dish with caramelized shrimp, fragrant herbs and nuoc cham dipping sauce. This Shrimp Bun Cha Recipe is ready in 25 minutes!
Ingredients
Units
Scale
- 12 large shrimp, peeled and deveined
- 1/2 pound rice noodles
- 6 basil leaves, hand torn
- 6 mint leaves, hand torn
- 1/2 cucumber, thinly sliced
Marinade
- 1 shallot, finely chopped
- 2 teaspoons sugar
- 1/4 teaspoon black pepper
- 1 teaspoon honey
- 3 tablespoons fish sauce
- 2 tablespoons canola oil
Dipping Sauce
- juice of 1 lime
- 2 tablespoons granulated sugar
- 5 tablespoons fish sauce
- 2 Thai chilis, finely chopped
- 3 tablespoons tepid water
Instructions
- Put all the ingredients for the marinade in a blender and blend until smooth.
- Pour marinade into a Ziploc bag along with shrimp and squeeze air out. Seal and refrigerate for at least two hours.
- Put all the ingredients for the dipping sauce into a bowl and stir until sugar has dissolved. Set aside.
- Cook vermicelli noodles according to directions on the package. Most often the noodles are added to boiling hot water and left to soak for about 10 minutes.
- Drain and rinse noodles under cold water. Drain well.
- Brush a grill pan or regular pan with a little canola or other neutral oil. Turn the heat on to high and when the pan is hot, add shrimp and cook on each side for 3 minutes, until slightly charred. This will give it the caramelized look and taste. Turn the heat off and transfer shrimp to a plate. Set aside.
- Assembling the bun cha:
- Divide noodles evenly among bowls and top with shrimp, lettuce and herbs.
- Serve with sauce on the side and pour on top before eating. Serve with sriracha sauce for a kick of heat.
Notes
I like to leave a little bit of sauce in a separate bowl to use as a dipping sauce for the shrimp.
Nutrition
- Serving Size: 1 bowl
- Calories: 548
- Sugar: 13.8g
- Sodium: 4076.5mg
- Fat: 10.6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 76.4g
- Fiber: 1.7g
- Protein: 33.4g
- Cholesterol: 228.1mg
