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Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)
July 17th, 2010Recipes, Recipes, Vietnamese Recipes36 Comments
Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is one of my favorite Vietnamese bun dishes. If you have tried Vietnamese food, I am sure you are familiar with bun, or dry rice vermicelli in nuoc cham (fish sauce) and topped with either grilled pork (thit), BBQ shrimp, sugarcane shrimp (chao tom), cha gio, tau hu ky, or a combination of them. I love Vietnamese bun because it’s not only tasty, but very healthy as it’s not greasy and comes with all sorts of vegetables and herbs. Every bite is refreshing and appetizing; a noodle dish that is both filling and satisfying.
Summer is in high gear now so I made some BBQ shrimp and turn them into this BBQ shrimp vermicelli. It’s really quite easy to make. All you have to do is gather your fresh vegetables: cabbage, carrots, bean sprouts, cilantro, and mint leaves. (You can also add herbs such as perilla and Asian basil leaves, if you like.) For the rice vermicelli, you can get them dry at Asian markets. Please take note you will need rice sticks, which are slightly “fatter” than rice vermicelli. The packaging has Vietnamese and it will say “Bun” and the English label is “Rice Sticks.” For the fish sauce or nuoc cham, I have a great recipe that goes well with the vermicelli, as well as other Vietnamese recipes on this site.
If you love Asian noodles, this is a great dish to try. As I mentioned above, you can have a few toppings if you want—shrimp, pork, cha gio, tau hu ky, etc. Regardless of your choice, it’s absolutely pleasing to the palate.
If you love Vietnamese food, do check out my collections of popular Vietnamese recipes.
(Click Page 2 for the Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom Heo Nuong))
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Love this dish, Bee. Perfect for summer as you said. When I don’t have peanuts around, I use soy nuts. Those shrimp look perfectly grilled. I have to stir fry mine cause not allowed to use BBQ grill in my building.
Eleanor – guess what? I pan-fried them first and then finish them off by grilling. Faster. ;)
Lovely presentation of this dish. I agree with you that this is a perfect dish for summer, light with relatively easy preparation.
I think your Vietnamese might be a bit off. “Thit” is meat; thit heo is pork. I believe most Vietnamese reading the title would expect some pork in the dish.
Javaholic – that’s interesting. I copied the name from a Vietnamese restaurant menu. It says Bun Tom Heo Nuong and there is no pork???
This recipe just looks like summer. It is winter in Australia at the moment and I would just love to eat this on a warm evening.
I like all the vegetables and herbs going into this dish…and of course, the grilled shrimps. But my problem is: will the rice sticks be lumpy when we eat since there is not much sauce? Maybe it’s meant to be this way? :p
It’s supposed to be served with just a little bit of sauce since the nuoc cham is for flavoring rather than as a soup. No, the rice sticks won’t be lumped together.
Bun is my favorite dish…….thank you so much for this recipe. I can never get the shrimp to taste like the restaurants in Little Saigon. I’ll try this one now!
This dish must be very flavourful as so many herbs are used. Beautiful shot! ;)
Bee, I enjoyed the fresh herbs so typical of Thai cuisine and your dip is exceptional…
i love noodle dishes like these! i just need more chili and i reckon i could have this in the winter time.
You can add some cut chilies or garlic chili sauce into the fish sauce to make it spicy. :)
The shrimps looks so delicious. I am in Dallas and so difficult to get fresh and big shrimps. Question – do you ever buy the cooked shrimps that is sold? What are those for?
Ivy – no, I hardly ever buy cooked shrimps as they have lost the flavor. There are Asian supermarkets where you can get frozen shrimp in a box. Those are good.
This recipe was so tempting you had me cooking again. Thanks for such a wonderful recipe! I ran out to the regular grocery store so I only had mint and cilantro for the herbs and it still tasted wonderful. I now have a Thai Basil plant in my yard so I can eat this for the rest of the summer. It reminds me of my single gal working days in downtown Vancouver, where I used to go to a Vietnamese stand at a nearby food court for lunch. Great food, great memories!
Since I don’t have the good fortune of living in Viet Nam, I think I will pass on this recipe.
But thank you for sharing YOUR culture’s idea of food with us American’s steak and potatoes cuisine.
Have a good day, and carrion please.
I made this last night for dinner and it was a big hit – i add garlic and those little red chiles to the dipping sauce for some zing. Thanks so much for the recipe, it will become a summer staple in my kitchen!
Hi Kate – that’s great. Yes, you can add garlic and bird’s eyes chilies for the extra punch.
I was just looking at your satay sauce receipe which looks great.
Could you please tell me what would be the best oil to use. Also the recipe says 1 heaped tamaring pulp, would that be a heaped tablespoon?
Thanks
Regards
Kathy
Hi Kathy, yes, it’s 1 heaping tablespoon. For oil, you can use vegetable oil or peanut oil.
Hi Rasa Malaysia, OMG, where did you get your rooster bowl ? I’ve been looking for them for years. I finally brought back half a a dozen pf Rooster bowl from Kuching, unfortunately only 4 survived the trip.
Hey, I asked my sister to bring them to me when she came earlier this year. I have two, another smaller one. Hehe.
I’m usually afraid of Asian cooking but this looks both simple and delicious. I can’t wait to try it.
May I know what the Vermicelli package looks like? I bought one and soaked it, after that, it was too soft, it made the dish like mashed potato, so squishy. The Vermicelli was all broke to small piece, I dunno if it should be like that or not. Can I use chinese 粉条 to cook this kind of dish? Thanks.
I could jump right into this dish! I really like the suggestion of adding garlic and a bit of chili pepper.
Lovely presentation of this dish. I agree with you that this is a perfect dish for summer, light with relatively easy preparation.
I think your Vietnamese might be a bit off. “Thit” is meat; thit heo is pork. I believe most Vietnamese reading the title would expect some pork in the dish
Bee, I enjoyed the fresh herbs so typical of Thai cuisine and your dip is exceptional
Please tell me if there is an easy/quick way to print out the recipe from this site.
Thanks!
Register an account and you will be able to print: http://rasamalaysia.com/wp-login.php?action=register
Just a question from a person trying to discover asian food:
How do you eat this? Do you pour the sauce on the noodles?
Yes, pour the sauce on the noodles and eat it.
Great recipe for picnic or traveling. Put soaked noodles in one bag, veggies/herbs in another, meat/shrimp in small container, and sauce in another. Carry on ice, and mix (big dish or each individual) when you want to eat! A few chopped peanuts on top give a little more crunch. So much better than fast food on the road. Makes road trips better all the way around!
Ruth;
love your suggestion!
I love it that you are showing recipes for Shrimp Noodle Bowl & Spring Rolls. I eat Vietnamese as often as I can since mooving to the Country. Miss Dallas and all the little restaurants.
Thanks Linda
I made this recipe when I looked at the picture it looked soooooo delicious. It turned out horrible :/ I’m really good at cooking but I messed this one up, for the rice sticks I soaked them in warm water for 15 minutes then I put them in boiling water for 3 minutes and the noodles were all clumped together and sticky and they had noooo flavor. I bought the fish sauce you recommended and it smelled horrific and I made the dipping sauce and it smelled even worse so we didn’t even try it. I also didn’t like that the veggies were all raw :/ idk I guess this was just not our cup of tea. I think I messed up on the noodles for sure but the fish sauce was gross we literally poured it down the drain the entire bottle.
Fish sauce has a very strong taste and it’s an acquired taste. Most people can’t take it. This is how the recipe is done, it has to be served with fish sauce and the vegetable raw. The noodles part you can’t overcook the noodles.