Bún Mắm Tôm

Bún Mắm Tôm is a vibrant Vietnamese seafood dish featuring rice vermicelli noodles topped with a flavorful shrimp paste sauce, fresh herbs, and vegetables. This kosher version maintains authentic flavors while accommodating dietary restrictions.

Ingredients

• Rice vermicelli noodles - 200 grams
• Shrimp paste (kosher) - 2 tablespoons
• Fresh shrimp, peeled and deveined - 200 grams
• Fish sauce (kosher) - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic, minced - 2 cloves
• Sugar - 1 teaspoon
• Fresh cilantro, chopped - 2 tablespoons
• Mint leaves - 2 tablespoons
• Cucumber, julienned - 1/2 medium
• Carrot, shredded - 1 medium
• Bean sprouts - 100 grams
• Chili pepper, sliced (optional) - 1 small
• Peanuts, crushed - 2 tablespoons
• Water - 500 milliliters

Steps

1. In a pot, bring water to a boil and cook the rice vermicelli noodles according to package instructions, usually about 3-5 minutes, until tender. Drain and rinse under cold water to stop cooking.
2. In a bowl, combine the shrimp paste, fish sauce, lime juice, minced garlic, and sugar. Mix well to create the sauce.
3. In a skillet over medium heat, add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat.
4. In serving bowls, place a portion of the vermicelli noodles at the bottom. Top with cooked shrimp, cucumber, shredded carrot, bean sprouts, and fresh herbs (cilantro and mint).
5. Drizzle the shrimp paste sauce over the noodles and toppings. Garnish with sliced chili pepper and crushed peanuts as desired.
6. Serve immediately, allowing diners to mix the ingredients together for a delightful, flavorful experience.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, supporting muscle health.
• Rich in vitamins and antioxidants from fresh herbs and vegetables.

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