Vietnamese Bún or Shrimp Rice Noodle Dish
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
INGREDIENTS FOR THE NUOC CHAM SAUCE
  • ¼ cup fish sauce (I recommend 3 Crabs)
  • ½ cup warm water
  • ¼ cup sugar (if you like it sweeter)
  • 3 tablespoon lime juice
  • Optional:
  • 1 t. Chili paste (or to taste)
  • ¼ t. red pepper flakes
  • 1 T shredded carrot
INGREDIENTS FOR THE BUN
  • 8 oz. rice noodles (I like the thinner size)
  • 20 large size shrimp, peel, deveined, tails left on
  • 1 cucumber, scraped of seeds and sliced into thin strips (about 1 cup)
  • 1 head romaine lettuce, shaved thinly (about 2-3 cups)
  • 1 cup carrot, cut into matchsticks
  • 1 c. bean sprouts
  • 1 c. cilantro chopped roughly
  • 1 c. thai or regular basil, chopped roughly
  • ½ c. mint, chopped roughly
  • ½ t. salt
  • ¼ t. pepper
  • Optional: ¼ c. chopped peanuts or cashews
Instructions
DIRECTIONS FOR SAUCE:
  1. In a large bowl, mix together the water, fish sauce, lime juice, and sugar until the sugar dissolves. Adjust seasoning, adding more lime juice if too sweet, more sugar if too sour and more fish sauce if it needs more salt. Stir in the remaining ingredients (Best to let set for at least 30 minutes to allow flavors to mingle.)
DIRECTIONS FOR BUN
  1. Cook rice noodles according to package directions.Rinse with cold water and drain.
  2. Preheat charcoal or gas grill or grill pan.
  3. Skewer shrimp. Lightly brush shrimp with olive or canola oil and sprinkle with salt and pepper. Grill shrimp 2-3 minutes per side, or until they are white and pink and have lost their opaqueness.
  4. Chop vegetables and herbs.
  5. Arrange noodles in bottom of large bowl (as used for pasta dishes) arrange veggies around the edges. Lay shrimp in center on top. Drizzle 2-3 T. of sauce over top. Toss and eat!!
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/vietnamese-bun-or-shrimp-rice-noodle-dish/