Vietnamese Lemongrass Shrimp Salad with Vermicelli (Bun Tom Xao)
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Recipe Category: One Dish Meal
Keywords: Vegetable, Vietnamese, Asian, Spring, Summer, Spicy, < 60 Mins, Stove Top, Stir Fry
Aggregated Rating: 4 stars
Review Count: 2
Calories: 897.7 per serving
Fat Content: 24.8g
Saturated Fat Content: 4g
Cholesterol Content: 135.7mg
Sodium Content: 11939.5mg
Carbohydrate Content: 130.6g
Fiber Content: 8.3g
Sugar Content: 19.4g
Protein Content: 39.2g
Servings: 2
Description:
This vibrant Vietnamese Lemongrass Shrimp Salad with Vermicelli, known as Bun Tom Xao, is a delightful dish perfect for warm weather. It combines fresh ingredients with bold flavors, making it ideal for a quick and satisfying meal.
Ingredients:
- 6 large shrimp
- 2 stalks lemongrass
- 2 cloves garlic
- 1/8 teaspoon red pepper flakes
- 2 small onions
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 cup iceberg lettuce, shredded
- 2 cups bean sprouts
- 1 1/2 tablespoons cilantro, chopped
- 1/2 basil sprig
- 1/2 cup peanuts
- 4 ounces vermicelli noodles
- 8 ounces Nuoc Cham (Vietnamese Spicy Fish Sauce)
Instructions:
-
Prepare Vermicelli: Bring water to a boil in a large pot. Stir in vermicelli noodles and cook until just tender. Drain in a colander and set aside.
-
Prepare Lemongrass and Garlic: Flatten the lemongrass stalks with a cleaver and mince the white part finely, discarding the rest. Mince garlic cloves.
-
Stir-Fry Lemongrass and Garlic: Heat oil in a wok over medium-high heat. Add minced garlic, minced lemongrass, and red pepper flakes. Stir-fry until lemongrass is slightly wilted and aromatic.
-
Add Onions: Add sliced onions to the wok and continue stir-frying until onions are tender.
-
Cook Shrimp: Mix fish sauce with sugar and add to the wok along with the shrimp. Stir-fry for 3-4 minutes or until shrimp is cooked through.
-
Assemble Salad Bowls:
- Place 1 cup of shredded iceberg lettuce at the bottom of each serving bowl.
- Top each with 3/4 cup of bean sprouts.
- Divide the cooked vermicelli noodles between the bowls.
-
Add Lemongrass Shrimp: Distribute the lemongrass shrimp and onions over the noodles in each bowl.
-
Garnish: Sprinkle chopped peanuts over each bowl for added crunch and flavor.
-
Serve: Accompany each bowl with a plate of cilantro sprigs and basil sprigs for garnish. Serve with Nuoc Cham (Vietnamese Spicy Fish Sauce) on the side, about 1/2-3/4 cup per salad. Provide Tuong Ot Sriracha (Vietnamese hot sauce) or sambal oelek on the table as optional condiments.
Tips for Serving:
- This dish is best enjoyed fresh and warm, making it perfect for a quick dinner or lunch.
- Adjust the amount of red pepper flakes to your spice preference.
- Ensure shrimp is cooked thoroughly to opaque and pink before serving.
Nutritional Information:
Each serving of this Vietnamese Lemongrass Shrimp Salad with Vermicelli provides a balanced mix of protein, carbohydrates, and healthy fats. The dish is rich in flavors and textures, from the fragrant lemongrass and garlic to the crunchy peanuts and fresh herbs.
Conclusion:
Bun Tom Xao is a classic Vietnamese dish that highlights the essence of Southeast Asian cuisine with its bold flavors and fresh ingredients. Whether you’re exploring Vietnamese cooking or looking for a delicious and quick meal option, this recipe promises to satisfy your cravings for something flavorful and nutritious. Enjoy the vibrant colors and aromatic scents as you prepare and indulge in this delightful Lemongrass Shrimp Salad with Vermicelli.
