Garlic Butter Shrimp Vermicelli Bowl — Bun Tom Xao
Saigon vermicelli bowl topped with garlic-butter shrimp seared in a hot wok with shallot and lemongrass, layered over rice noodles with shredded lettuce, cucumber, herbs, pickled carrot, crushed peanuts, and a pour of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic cloves, and shallot. Toss 440g shrimp with half the garlic, half the lemongrass, 1 tbsp fish sauce, 2 tsp brown sugar, and black pepper; let sit 5 minutes. Peel carrot into matchsticks, slice red chillies into rings, slice cucumber into half-moons. Whisk 1 tbsp fish sauce, 60ml hot water, 2 tbsp sugar, 2 tbsp lime juice, and chilli until combined; set aside.
Boil
Bring a pot of water to rolling boil over high heat. Drop 300g vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Saute
Heat 2 tbsp oil and 40g butter in a wok or large skillet over high heat 90 seconds until butter foams and turns nutty. Add remaining garlic, lemongrass, and shallot, cook 30 seconds until fragrant. Toss in pickled carrot, stir 1 minute to combine.
Sear
Add marinated shrimp in a single layer, sear 90 seconds without moving until edges char. Toss and cook 1 to 2 minutes more until all shrimp curl opaque pink. Remove from heat, crush 20g peanuts coarsely.
Plate
Divide 60g butter lettuce between 2 bowls as a base, mound vermicelli on top of each. Divide shrimp and pan butter evenly between bowls over noodles, scatter cucumber, mint, cilantro, pickled carrot, crushed peanuts, and fried shallot over each bowl. Pour nuoc cham over to dress and serve.
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