Shrimp Bún chả

Living in Southeast Asia made me a noodle junky, and when I moved back to North America, I found that Toronto had a variety of great Asian food to choose from, especially Chinese and Vietnamese. I would often order bun cha, a thin rice vermicelli noodle dish with lettuce, fragrant herbs and nuoc cham, topped off with grilled shrimp or tofu.

What is Bún chả (Bun Cha)?

Traditional Bun Cha is a dish consisting of pork patties seasoned with fresh herbs that are served over rice noodles.

Key Ingredients:

Shrimp Rice Noodles Cucumber Dipping Sauce


Take the ingredients for the marinade and place them in a blender. Blend until smooth. Take the marinade and pour it in a storage bag along with the shrimp. Refrigerate for at least two hours. Put the ingredients for the dipping sauce into a bowl and whisk until the sugar has dissolved. Set aside. Cook vermicelli noodles according to directions on the package. Drain the noodles and rinse them under cold water. Drain well again. Cook the shrimp and  set aside. Divide the noodles evenly among bowls and top with shrimp, fresh herbs, and lettuce. Serve with sauce on the side and some sriracha sauce for a kick of heat.







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