Vietnamese Salt And Pepper Shrimp Rice Noodle Bowl Recipe

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Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl

Lynette !


This dish is also known as Bun Tom Xao. To keep the noodles from sticking too much after they are cooked, invert a small bowl in the bottom of the colander for the noodles to drape over.

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30 Min


15 Min


Stove Top


5 oz
uncooked rice vermicelli noodles
1/2 c
lukewarm water
3 Tbsp
granulated sugar
1/4 c
fresh lime juice
1 Tbsp
rice vinegar
5 tsp
fish sauce
serrano chiles, thinly sliced
4 c
green leaf lettuce, cut in 1/4 inch slices
3 c
pickling cucumbers (kirby), seeded and cut into diagonally cut slices (about 2)
1/4 c
cilantro leaves
1/4 c
thai basil leaves, torn
1/4 c
mint leaves, torn
2 tsp
1 tsp
dark brown sugar
1/4 tsp
3/4 tsp
white pepper
1 lb
fresh large shrimp, peeled and deveined
2 Tbsp
canola oil, divided
1/3 c
green onion, thinly sliced
3 clove
garlic, finely chopped
1/2 c
unsalted, dry-roasted peanuts, coarsely chopped

Directions Step-By-Step

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.
Combine lettuce, cucumber, and herbs; set aside.
Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until. well combined. Add the shrimp; toss to coat.
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of the shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from the pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with the remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir fry 30 seconds. Return shrimp to the pan; stir-fry for 1 minute.
Arrange about 1 cup lettuce mixture in each of 4 large bowls; and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among the servings, and serve each with 1/4 cup sauce. (from step 2)

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Vietnamese