Bún Tôm Chua Cay

Bún Tôm Chua Cay is a vibrant Vietnamese noodle dish featuring fresh shrimp, tangy and spicy broth, and topped with an array of colorful herbs and vegetables. This dish is perfect for seafood lovers seeking a refreshing and healthy meal packed with flavor.

Ingredients

• Rice vermicelli noodles - 100 grams
• Shrimp (peeled and deveined) - 200 grams
• Fish sauce - 2 tablespoons
• Lime juice - 2 tablespoons
• Chili paste (or fresh chili) - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Chicken broth - 500 ml
• Carrot (julienned) - 1 medium
• Cucumber (sliced) - 1 small
• Fresh cilantro - 10 grams
• Fresh mint - 10 grams
• Lettuce leaves (for serving) - 4 leaves
• Bean sprouts - 50 grams
• Peanuts (crushed) - 30 grams
• Sesame oil - 1 teaspoon

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. In a pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
3. Add the shrimp to the pot and cook until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.
4. In the same pot, add the chicken broth, fish sauce, lime juice, chili paste, and bring to a simmer.
5. Add the julienned carrot and cook for 2-3 minutes until slightly tender.
6. Return the cooked shrimp to the pot and simmer for an additional 2 minutes to combine flavors.
7. To serve, place a portion of the rice vermicelli noodles in a bowl, ladle the broth and shrimp mixture over the noodles.
8. Top with sliced cucumber, cilantro, mint, and bean sprouts. Garnish with crushed peanuts.

Nutrition

• Calories: 450
• Protein: 28 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 170 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, promoting muscle growth and repair.
• High in vitamins and minerals from fresh vegetables and herbs, supporting overall health.

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