Vietnamese Shrimp Noodle Soup
Ingredients
- 500 gWild shrimp (whole with shells)
- 300 gVietnamese rice noodles (dry)
- 2 pcRound tomato (cut into wedges)
- 1 pcYellow onion (halved)
- 2 pcGarlic (minced)
- 1 pcDill (chopped bunch)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspfish sauce (fish sauce)
- 1 tspshrimp paste (shrimp paste)
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 1.5 LMineral water
- 20 gFresh ginger (peeled and sliced)
Method
A clear, amber broth smelling of the sea and dill. Shrimp are firm to the bite, while rice noodles soak up the fragrant liquid. The combination of tomato and shrimp paste provides a deep, characteristic umami profile.
- 1
Peel the shrimp, keeping the heads and shells. In a saucepan, heat a tablespoon of peanut oil and sauté the shells until they turn bright red and crispy. Pour in the mineral water, add the halved yellow onion and the sliced fresh ginger, then simmer for 30 minutes. Strain to obtain a clear broth.
- 2
Mince the garlic. In a wok, heat the remaining oil. Sear the shrimp with the garlic and a tablespoon of fish sauce until they curl. Remove and set aside. In the same pan, sauté the tomato wedges until they soften slightly without collapsing.
- 3
Bring the strained broth to a boil. Add the shrimp paste diluted in a little water, the remaining fish sauce, and the brown sugar. The broth should be balanced between salty and a hint of sweetness. Add the tomatoes to the hot broth.
- 4
Cook the rice noodles in boiling water, then rinse with cold water to stop the cooking. Divide the noodles into bowls. Arrange the shrimp, sliced green onion, and plenty of fresh dill. Pour the boiling broth over them so the herbs release their fragrance.
Frequently asked questions
How do you get this dish right?
- Crush the shrimp heads in the pot while cooking the stock to extract all the coral; that's what gives the color and flavor.
- Do not overcook the peeled shrimp; they should remain snappy and not rubbery.
- Dill is the key ingredient for Bún tôm; don't be afraid to use a generous amount.
How long does this dish keep?
The broth keeps for 48 hours in the fridge. Assemble noodles and herbs at the last minute to prevent them from getting soggy.
