Bún Tôm Nước

Bún Tôm Nước is a delightful Vietnamese shrimp noodle soup that combines the freshness of herbs with a savory broth. This Halal dish features tender rice noodles topped with succulent shrimp, creating a comforting and aromatic meal.

Ingredients

• Rice vermicelli noodles - 100 grams
• Shrimp (peeled and deveined) - 200 grams
• Chicken broth - 500 ml
• Fish sauce (Halal) - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic (minced) - 2 cloves
• Shallots (sliced) - 1 small
• Fresh cilantro (chopped) - 2 tablespoons
• Green onions (chopped) - 2 tablespoons
• Mint leaves - 10 leaves
• Bean sprouts - 100 grams
• Chili pepper (sliced) - 1 small (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice vermicelli noodles according to package instructions, then drain and set aside.
2. In a pot, heat a little oil over medium heat and sauté the minced garlic and sliced shallots until fragrant.
3. Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
4. Pour in the chicken broth and bring to a simmer. Season with fish sauce, lime juice, salt, and black pepper.
5. Let the broth simmer for an additional 5 minutes to allow the flavors to meld.
6. In serving bowls, place a portion of the cooked vermicelli noodles.
7. Ladle the hot shrimp broth over the noodles, ensuring each bowl gets shrimp.
8. Top with fresh cilantro, green onions, mint leaves, bean sprouts, and sliced chili pepper if desired.
9. Serve immediately with additional lime wedges on the side.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 150 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

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

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