Vietnamese Shrimp Noodle Soup (Bun Tom)

a bowl of Vietnamese Shrimp Vermicelli Noodle Soup (Bun Tom Hai Phong).

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Vietnamese Shrimp Noodle Soup (Bun Tom)

Vietnamese Shrimp Noodle Soup (Bún Tôm) 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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Noodle and Soup

Cuisine: Vietnamese

Keyword: shrimp vermicelli noodle soup

Servings: people

Calories: 450kcal

Author: Sophie Pham

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

US Customary - Grams

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

This dish traditionally uses fairly small shrimp for the toppings, and sauté until the exterior firms up and seasonings are well absorbs. As a result, if you use medium to large shrimp, I recommend splitting in half horizontally.

The julienned wood-ear mushrooms add a crunchy texture. However, if you don't have dried wood-ear mushrooms on hand, it's not necessary to buy them just for this dish.

Nutrition