Vietnamese Shrimp Vermicelli Noodle Soup (Bún Tôm)
Vietnamese Shrimp Vermicelli Noodle Soup (Bún Tôm) is a traditional dish enjoyed in Haiphong, my hometown, which is a seaside city in Vietnam. It features soft rice vermicelli noodles in a light and savory broth full of the natural sweetness of shrimp. Topped with succulent shrimp and fragrant dill, this dish highlights the fresh coastal flavors of Vietnam.
I grew up eating this noodle soup regularly, and even now, my parents still make it every week. We also cook it a few times a month ourselves. If you’re a fan of Vietnamese cuisine, I highly recommend exploring regional dishes. It’s the best way to experience real-deal Vietnamese flavors. My recipe for bún tôm is exactly how our family has made it for years.
When traveling through Vietnam, we’ve come across shrimp vermicelli noodle soups in other cities, but none quite compare to the Haiphong version we love so much. What sets it apart is the savory broth made from shrimp stock, the shrimp toppings cooked with shallots and seasonings to deepen the flavor, and the generous amount of chopped dill, which gives the dish an irresistible fragrance.
Shopping note for rice vermicelli noodles: My go-to brand in both Vietnam and the US. is Bamboo Tree. You can find it at Asian grocery stores and Amazon. Three Ladies is also a good brand.
Make An Umami Broth with Shrimp Shells and Heads
Shrimp stock, made by simmering shrimp shells and heads, creates a naturally sweet and flavorful base for this noodle soup. We also use it as the base for Vietnamese sour shrimp soup. Once the stock is ready, we add tomatoes and fish sauce to deepen and enhance its flavors, creating a light yet savory broth.
Whenever you’re cooking dishes that only require the shrimp meat (like sautéed shrimp with zucchini, shrimp toast, or shrimp pasta), don’t throw away the shells and heads. Instead, freeze them for later use.
Topping Choices
The main topping of this dish is shrimp that has been sautéed with shallots and fish sauce. Traditionally, this dish uses fairly small shrimp. If you use medium or large shrimp, split them in half horizontally before cooking.
Another traditional topping is julienned wood-ear mushrooms, also sautéed with shallot and fish sauce. They add a crunchy texture to the dish, but they are optional for me. If you don’t have dried wood-ear mushrooms on hand, it’s not necessary to buy them just for this dish, though they are easily found in Asian grocery stores.
A lot of noodle shops also provide additional topping choices for people, with the most common one being thinly sliced pork. The pork is stir-fried in the same way as the shrimp. I also include this topping in the recipe instructions below. If you have extra time and can find wild betel leaves, I highly recommend these Vietnamese pork rolls wrapped in betel leaves (chả lá lốt) as additional toppings.
Finally, an important component of this Vietnamese shrimp noodle soup if chopped dill, which pairs really well with shrimp and significantly enhances the aroma. This ingredient is a must-have for bún tôm.
⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Vietnamese Shrimp Noodle Soup (Bun Tom)
Ingredients
- 1 lb raw shrimp with heads and shells on
- cooking oil
- 8 cups water
- 2½ teaspoons salt (to taste)
- 0.7 oz dried wood-ear mushrooms
- 2½ tablespoons minced shallot, divided
- 4 teaspoons fish sauce, divided (to taste)
- black pepper
- 1 teaspoon minced garlic
- 8 oz pork shoulder, thinly sliced against the grain
- 3 medium to large tomatoes, sliced into wedges (about 8 oz/ 225g)
To assemble the dish
- 4 servings of rice vermicelli noodles, prepared according to package instructions
- roughly chopped dill
- thinly sliced scallion
- roughly chopped cilantro
Instructions
Prepare the broth
- Peel the shrimp and set the shrimp heads and shells aside. Devein and if the shrimp is medium or large, split in half horizontally.
- Place a pot over medium heat and once it is hot, add oil to lightly coat the bottom. Add the shrimp shells and heads. Sauté until they are browned and smell flavorful, then add the water and 2 teaspoons salt.
- Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Cover and simmer for 45-60 minutes (or longer for stronger flavor). We will cook the toppings during the simmering time.
Prepare the toppings
- Soak dried wood-ear mushrooms in hot water to reconstitute them. After they have been rehydrated, chop off the stems, then julienne. You will have about ¾ – 1 cup of julienned mushrooms.
- Place a skillet over medium heat. Lightly coat with oil and once it is hot, add 2 teaspoons minced shallot. Sauté until fragrant and add the shrimp. Stir and cook for a minute, then add 1 teaspoon fish sauce, black pepper and ¼ teaspoon salt (to taste). Cook for another minute or until the shrimp is cooked through and has absorbed the flavors. Transfer to a clean plate.
- Add some more oil to the same skillet if needed. Then sauté 1 tablespoon minced shallot until fragrant. Add the julienned mushrooms and 2 tablespoons water. Stir and cook briefly, then season with 1½ teaspoons fish sauce and black pepper. Cook for 2-3 more minutes, then transfer to a clean plate.
- Add some more oil to the same skillet if needed. Then sauté the remaining minced shallot until fragrant. Add the minced garlic and also sauté until fragrant. Add the pork and increase the heat if needed. Cook until the outside is still slightly pink, and add ½ teaspoon fish sauce, black pepper and the remaining salt (to taste). Continue to stir-fry and after the pork is fully cooked, transfer to a clean plate.
- Lightly coat the same skillet with some more oil if needed. Add the tomatoes. Stir and cook until the outside starts to soften. Set aside until the shrimp stock is ready.
Assemble the noodle soup
- Once the shrimp stock is ready, discard the shrimp heads and shells. Transfer the tomatoes from the skillet to the stock pot. Simmer for about 5 more minutes to let the flavors meld. Season the broth with the remaining fish sauce and adjust to taste.
- Place prepared vermicelli noodles into serving bowls. Divide the shrimp, wood-ear mushrooms and pork slices among them. Top each bowl with chopped dill, scallion and cilantro.
- Ladle the broth into serving bowls. Serve right away.
Notes
Nutrition
