Comments on: Vietnamese BBQ Shrimp Vermicelli (Bun Tom Heo Nuong)

By: linda

linda — Fri, 13 Jan 2012 21:23:56 +0000

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

By: susan

susan — Wed, 17 Aug 2011 05:53:31 +0000

Ruth;

love your suggestion!

By: Ruth Ann Thompson

Ruth Ann Thompson — Fri, 29 Jul 2011 23:31:42 +0000

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!

By: Rasa Malaysia

Rasa Malaysia — Sun, 15 May 2011 18:27:15 +0000

Yes, pour the sauce on the noodles and eat it.

By: Misty

Misty — Sun, 15 May 2011 06:07:54 +0000

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

By: Rasa Malaysia

Rasa Malaysia — Fri, 29 Apr 2011 03:17:10 +0000

By: Diane

Diane — Fri, 29 Apr 2011 00:12:28 +0000

Please tell me if there is an easy/quick way to print out the recipe from this site.

Thanks!

By: zafer cetinoz

zafer cetinoz — Mon, 10 Jan 2011 22:15:57 +0000

Bee, I enjoyed the fresh herbs so typical of Thai cuisine and your dip is exceptional

By: zafer cetinoz

zafer cetinoz — Fri, 31 Dec 2010 18:09:54 +0000

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

By: Katelyn

Katelyn — Sun, 25 Jul 2010 17:36:24 +0000

I could jump right into this dish! I really like the suggestion of adding garlic and a bit of chili pepper.