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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
Originally published in July 17, 2010. Updated with new photos.
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.
Frequently Asked Questions
This recipe is only 459 calories per serving.
What To Serve With Vietnamese BBQ Shrimp Vermicelli
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese BBQ Shrimp Vermicelli
Ingredients
- 8 oz (250g) rice sticks
- 12 medium-sized shrimp, shelled (but leave tail intact) and deveined
- 3 lettuce leaves, thinly cut
- 1/2 cucumber, cut into thin strips
- 1 cup fresh bean sprouts
- 1/2 carrot, peeled and cut into thin strips
- cilantro leaves, coarsely chopped
- mint leaves, coarsely chopped
- perilla leaves, coarsely chopped, optional
- Thai basil leaves, coarsely chopped, optional
- 3 tablespoons roasted peanuts, coarsely ground
BBQ Shrimp Marinade:
- 1 teaspoon fish sauce
- 3 dashes black pepper powder
- 1 pinch turmeric powder
Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe
- 1/4 cup fish sauce
- 1/2 cup warm water
- 1/4 cup sugar, if you like it sweeter, +1 tablespoon sugar
- 3 tablespoons lime juice
Instructions
- Cook the rice sticks according to the package instructions. After cooking, rinse thoroughly with cold water, drain in a colander, and set aside.
- Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Meanwhile, prepare and cut all the vegetables and herbs.
- Fire up your BBQ pit and grill the shrimp until they are cooked through. Divide the rice sticks, vegetables, and herbs into 3 portions and transfer them to 3 bowls, placing the rice sticks on top of the vegetables and herbs.
- Transfer 4 shrimp to each serving, sprinkle with ground peanuts, and pour some nuoc cham (fish sauce) over the noodles. Serve immediately.
Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe
- Add fish sauce, water, sugar, and lime juice to a small bowl and mix well. Make sure the sugar is completely dissolved.
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
