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Vietnamese BBQ Shrimp Vermicelli

Vietnamese BBQ Shrimp Vermicelli or Bun Tom Heo Nuong is a delicious and healthy noodle dish with shrimp and lots of vegetables, served with a sauce |


Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom Heo Nuong)

Serves 3


8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground

BBQ Shrimp Marinade:

1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder


Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.

Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.

Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.

Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe

1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice


Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

Cook’s Notes:

To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving.
For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it’s too salty or strong for your taste, add more water and sugar.
For fish sauce, I recommend 3  Crabs brand Fish Sauce.

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42 COMMENTS... read them below or add one

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Judy in SATX

    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!

  6. 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.

    • wat

      You are an idiot. Enjoy your 100 pound bloated colon and constipation, or YOUR idea of American culture. I enjoy Vietnamese food regularly, and my Dutch ancestors bred with Native Americans when they settled here, so I’m about as American as they come. Our culture is we embrace the best of all cultures. I wonder if you can type to reply to this or if diabetes has taken your fingers.

  7. Kate

    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!

  8. Kathy

    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?

  9. 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.

  10. renee

    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.

  11. 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

  12. Misty

    Just a question from a person trying to discover asian food:
    How do you eat this? Do you pour the sauce on the noodles?

  13. Ruth Ann Thompson

    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!

  14. linda

    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

  15. Amber

    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.

  16. laura

    Am i the only one who does not see a recipe on this page? i followed the link for this recipe and all thats thats here is a blog post describing the dish…recipe please?

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