Bún Tôm Hùm

Bún Tôm Hùm is a delightful Vietnamese dish featuring succulent lobster served over a bed of fresh low-carb noodles. This flavorful meal is complemented by a zesty herb sauce and vibrant vegetables, making it a perfect low-carb option.

Ingredients

• Lobster tail - 200 grams
• Zucchini noodles - 200 grams
• Coconut aminos - 3 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Red chili - 1, sliced
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Bring a pot of salted water to a boil. Once boiling, add the lobster tails and cook for 6-8 minutes until bright red and cooked through. Remove from water and let cool.
2. While the lobster is cooling, heat olive oil in a skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet, tossing gently for about 3-4 minutes until just tender. Season with salt and pepper to taste.
4. In a small bowl, mix coconut aminos, lime juice, and fish sauce to create a dressing.
5. Peel the cooled lobster tails, removing the meat from the shell, and slice into bite-sized pieces.
6. To serve, place a bed of zucchini noodles in each bowl, top with lobster meat, and drizzle with the dressing. Garnish with fresh cilantro, mint, and sliced red chili.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

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

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