Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl

Vietnamese Salt And Pepper Shrimp Rice Noodle Bowl

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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
  • 2
    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

How to Make Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl


  1. Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.
  2. 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.
  3. Combine lettuce, cucumber, and herbs; set aside.
  4. Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until. well combined. Add the shrimp; toss to coat.
  5. 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.
  6. 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)

Printable Recipe Card

About Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl

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

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