Bun Tom Nuong Xa

Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa) Recipe



  • 1/3 cup Thai fish sauce (such as Three Crabs)
  • 1/4 cup sugar
  • 2 tablespoons finely chopped peeled fresh lemongrass
  • 1 tablespoon vegetable oil 
  • 2 garlic cloves, minced 
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds) 


  • 1 cup fresh lime juice (about 9 medium limes) 
  • 3/4 cup shredded carrot 
  • 1/2 cup sugar 
  • 1/4 cup Thai fish sauce (such as Three Crabs)
  • 2 garlic cloves, minced 
  • 2 red Thai chiles, seeded and minced

Shallot oil:

  • 1/4 cup vegetable oil 
  • 3/4 cup thinly sliced shallots 

Remaining ingredients:

  • 8 ounces rice vermicelli (banh hoai or bun giang tay)
  • 3 1/2 cups shredded Boston lettuce, divided
  • 2 cups fresh bean sprouts, divided
  • 1 3/4 cups shredded carrot, divided 
  • 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided 
  • Cooking spray 
  • 1/2 cup chopped fresh mint
  • 1/2 cup unsalted dry-roasted peanuts, finely chopped 


To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
To cook shrimp, prepare the grill to medium-high heat.
Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.


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