Bún tôm

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 512
• Protein: 35 g
• Carbs: 69 g
• Fat: 10 g

Ingredients

• 500 g Wild shrimp ( whole with shells )
• 300 g Vietnamese rice noodles ( dry )
• 2 piece Round tomato ( cut into wedges )
• 1 piece Yellow onion ( halved )
• 2 piece Garlic ( minced )
• 1 piece Dill ( chopped bunch )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp fish sauce ( fish sauce )
• 1 tsp shrimp paste ( shrimp paste )
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 1.5 L Mineral water
• 20 g Fresh ginger ( peeled and sliced )

Instructions

1. Shrimp and broth preparation

   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. Aromatic sautéing

   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. Broth seasoning

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

The broth keeps for 48 hours in the fridge. Assemble noodles and herbs at the last minute to prevent them from getting soggy.