Bún tôm – Shrimp Broth with Noodles

4 SERVINGS

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INGREDIENTS

1 package of bún noodles
1 kg unpeeled shrimp
4 tomatoes
1 chopped fresh chili pepper
10 slices of ginger or galangal
5 lime leaves
2 chopped garlic cloves
2 shallots
8 tablespoons fish sauce
2 teaspoons sugar
2 tablespoons lime juice
A handful of coriander
A handful of chopped spring onion
1 tablespoon vegetable oil
A pinch of salt
A pinch of pepper

INSTRUCTIONS

1
Bring 1.5 liters of water to a boil in a pot. Peel the shrimp, add the heads and shells to the water. Cook for 10 minutes, then let the broth reduce on low heat for about another 10 minutes. Strain the broth and add slices of ginger/galangal, lime leaves, fish sauce, and sugar.
2
Cut the tomatoes into smaller pieces. In a pan with a little vegetable oil, sauté the tomatoes and shrimp with garlic, season with salt and pepper. Set the shrimp aside and add the tomatoes to the broth. Season the broth with salt or fish sauce as needed. Finally, add lime juice.
3
Cook the bún noodles according to the instructions (about 5-6 minutes). To prevent the noodles from sticking, rinse them with cold water. Before serving, pour hot water over the noodles to warm them and drain.
4
Add noodles, shrimp, tomatoes, spring onion, coriander, and chili to a bowl. Pour over with hot broth.

Marcela Vuong

Vietnamese specialties from Marcela Vuong's kitchen will transport you to the heart of Asia. Marcela runs a popular cooking school and will teach you how to make the best Vietnamese recipes.