Vietnamese Lemongrass Shrimp Salad With Vermicelli

Name: Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Shrimp; 6 ounces shrimp, cleaned and deveined; 2 stalks lemongrass; 2 tablespoons peanut oil; 4 cloves garlic, minced; 1/8 teaspoon red pepper flakes (optional); 2 cups onions, cut into slivers; 2 teaspoons fish sauce; 1 teaspoon sugar; For the Salad; 2 cups shredded iceberg lettuce; 1 1/2 cups bean sprouts; 1/2 cup cilantro, sprigs; 1/2 cup basil sprig; 4 tablespoons chopped peanuts; 8 ounces rice vermicelli; 1 - 1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

Servings: persons

For the Shrimp
6 ounces shrimp, cleaned and deveined
2 stalks lemongrass
2 tablespoons peanut oil
4 cloves garlic, minced
1/8 teaspoon red pepper flakes (optional)
2 cups onions, cut into slivers
2 teaspoons fish sauce
1 teaspoon sugar
For the Salad
2 cups shredded iceberg lettuce
1 1/2 cups bean sprouts
1/2 cup cilantro, sprigs
1/2 cup basil sprig
4 tablespoons chopped peanuts
8 ounces rice vermicelli
1 - 1 1/2 cup nuoc nam (Nuoc Cham (Vietnamese Spicy Fish Sauce))

1
["Bring water to a boil in a large pot; stir in vermicelli.", "Cook until just tender and drain in colander.", "Flatten lemongrass with cleaver and mince white part; discard rest.", "Heat oil in wok; add garlic, lemongrass, and red pepper flakes.", "Cook until lemongrass is slightly wilted.", "Add onions and stir-fry until onions are tender.", "Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.", "For each salad place 1 cup of lettuce in bottom of bowl.", "Top with 3/4 cup of bean sprouts.", "Place half the cooked noodles over vegetables in bowl.", "Top noodles with lemongrass shrimp and onions.", "Garnish with peanuts.", "Serve with a plate of cilantro sprigs and basil sprigs.", "Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.", "Place""Tuong Ot Sriracha"" (Viet hot sauce) or sambal oeleck on the table as condiments."]

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Shrimp, 6 ounces shrimp, cleaned and deveined, 2 stalks lemongrass, 2 tablespoons peanut oil, and more.

Yes, Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions