Bun Tom Nuong- Grilled Shrimp Vermecelli
A Vietnamese delight that brings together the vibrant flavors of grilled shrimp, fresh vermicelli noodles, and an array of crisp veggies.
The Dance of Ingredients
Rice Vermicelli Noodles:
Cook these delicate noodles to perfection following the package instructions. Rinsing them under cold water ensures they stay refreshingly cool. A light toss with a hint of oil prevents any sticky situations. The result? Silky strands ready to cradle the vibrant flavors.
Marinade Magic:
Whisk together a marinade featuring soy sauce (or tamari), maple syrup (or agave nectar), sesame oil, garlic, and grated ginger. This aromatic blend not only infuses the shrimp with savory goodness but also complements the overall freshness of the dish.
Shrimp (or Tempeh):
Peeled and deveined shrimp take center stage, soaking up the marinade's flavors. Alternatively, tempeh offers a plant-powered option, soaking up the same delightful marinade.
Fresh Veggie Ensemble:
Assemble a colorful cast of characters, including lettuce leaves, fresh herbs, julienned cucumber, bean sprouts, pickled carrots and daikon, and crushed roasted peanuts. Each element contributes its unique texture and flavor, creating a symphony of freshness.
Nutrition Tidbits
- Shrimp: A leaner protein source rich in omega-3 fatty acids. Provides essential nutrients like selenium, vitamin B12, and iodine.
- Vermicelli Noodles: A gluten-free option made from rice flour. Low in fat but very high in carbohydrates, so be wary of your serving size. IN case you need to watch your carbs, load up on the veggie toppings. It is incredible how many vegetables you are able to eat before you are full.
- Fresh Vegetables: Loaded with vitamins, minerals, and antioxidants. Bean sprouts offer a crunchy texture and are rich in vitamin C.
- Nuoc Cham Sauce: A classic Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili. Adds a tangy, umami kick to the dish.
Cooking Tips
- Perfect Noodles: Use a higher water-to-noodle ratio for cooking vermicelli noodles to prevent sticking. Rinse the noodles under cold water and toss them with a small amount of oil to keep them separated.
- Marinating Success: Allow the shrimp (or tempeh) to marinate for at least 30 minutes to absorb the full flavor profile.
- Grilling Shrimp: Preheat the grill or grill pan to medium-high heat (375F-450F). Thread marinated shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
- Assembly Mastery: Arrange each serving bowl with care, placing the cooked vermicelli noodles as the base and artfully arranging the grilled shrimp skewers and fresh veggies on top.
- Nuoc Cham Sauce on the Side: Serve the Bun Tom Nuong with the prepared Nuoc Cham sauce on the side for a customizable flavor experience.
Ingredients
For the Marinade:
- 1 lb medium peeled & deveined shrimp (or package of tempeh)
- 3 tbsp soy sauce or tamari
- 1 tbsp maple syrup or agave nectar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
For the Bowl:
- 1 package Cooked rice vermicelli noodles according to package
- 3 Tbsp Nuoc cham (vegan version or classic)
These ingredients are classic to Bun Tom Nuong, but add the amount of your preference:
- Shredded lettuce leaves
- Fresh herbs (cilantro, mint, Thai basil)
- Vegetable egg rolls, Air Fried
- Cucumber, julienned
- Bean sprouts
- Pickled carrots
- Crushed peanuts
- Sriracha
- Hoisin Sauce
Note: Be sure to soak wooden skewers in water an hour before cooking to prevent the skewers from burning.
Directions
- Cook the rice vermicelli noodles according to package instructions. Be sure to cook with a lot more water to noodle ratio.
- Drain and rinse under cold water until noodles are cold.
- Toss with the tiniest amount of oil on hand to be sure they won’t stick.
- Put noodles in an airtight container and set aside in the fridge.
- In a bowl, combine the marinade ingredients: soy sauce (or tamari), maple syrup (or agave nectar), sesame oil, garlic, and grated ginger. Add the peeled and deveined shrimp to the marinade (or tempeh), cover, and refrigerate for at least 30 minutes.
- Preheat your grill or grill pan over medium-high heat (375F-450F).
- Thread the marinated shrimp onto skewers and grill for about 2-3 minutes per side, or until the shrimp turn pink and slightly charred. Set aside.
- Assemble each serving bowl with cooked vermicelli noodles, lettuce leaves, fresh herbs, julienned cucumber, bean sprouts, pickled carrots and daikon, grilled shrimp skewers, and crushed roasted peanuts. Serve the Bun Tom Nuong with the prepared Nuoc Cham sauce on the side.
Author
Cody Landry
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