Vietnamese shrimp bún bowl
Bún is Vietnam's answer to the question of what to eat when it is too hot to cook: a cold vermicelli bowl with hot protein on top, plenty of herbs and a dressing that does all the work. Eaten tossed together, Hanoi style.
Instructions
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Make the nuoc cham dressing
Mix the fish sauce with the lime juice, sugar, chilli and 4 tablespoons of water until the sugar dissolves. It should be sweet, sour, salty and spicy all at once.
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Cook the vermicelli ⏱ 7 min
Boil the vermicelli 5 to 7 minutes, rinse well with cold water and drain. Cold and springy, that is their job here.
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Cook the shrimp ⏱ 4 min
Pat the shrimp dry and give them 2 minutes per side in a very hot pan with a little oil, until they take colour. Or on the grill, just as briefly.
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Build the bowl
Vermicelli at the base, then sections of cucumber, carrot and herbs, shrimp on top and crushed peanuts over everything. Pour the dressing at the table, over the whole bowl, and toss before the first bite.
Good to know
Cooked and rinsed vermicelli will not stick if you give them one more cold rinse before serving. The dressing keeps a week in the fridge, make double and two lunches are sorted.
Frequently asked questions
What is a Vietnamese bún bowl?
A cold rice vermicelli bowl with hot protein on top, fresh herbs and a nuoc cham dressing. It is eaten tossed together, with the dressing poured over at the table.
Why do my prawns turn rubbery?
From overcooking. Vannamei 8/12 shrimp need only 2 minutes per side in a very hot pan, until they take colour, then out straight away.
Why does rice vermicelli stick together?
Because it stays warm and the starch binds it. Boil it 5 to 7 minutes, rinse well with cold water and give it one more cold rinse before serving.
What can I use instead of fish sauce in the dressing?
Soy sauce, which is the recipe alternative for anyone avoiding fish sauce. Mix it with lime juice, sugar, chilli and 4 tablespoons of water until the sugar dissolves.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Vietnamese shrimp bún bowl
Vietnamese shrimp bún bowl
Bún is Vietnam's answer to the question of what to eat when it is too hot to cook: a cold vermicelli bowl with hot protein on top, plenty of herbs and a dressing that does all the work. Eaten tossed together, Hanoi style.
Notes
Cooked and rinsed vermicelli will not stick if you give them one more cold rinse before serving. The dressing keeps a week in the fridge, make double and two lunches are sorted.
