Bún Tôm Nước Dừa

Bún Tôm Nước Dừa is a refreshing Vietnamese seafood dish featuring succulent shrimp in a rich coconut broth served over rice noodles. This delightful combination offers a perfect balance of flavors and textures, making it a nourishing and satisfying meal.

Ingredients

• Rice vermicelli - 200 grams
• Shrimp (peeled and deveined) - 300 grams
• Coconut milk - 200 milliliters
• Fish sauce - 2 tablespoons
• Garlic (minced) - 2 cloves
• Shallots (sliced) - 2 medium
• Fresh ginger (sliced) - 1 tablespoon
• Red chili (sliced) - 1 small (optional)
• Lime - 1 (juiced)
• Fresh cilantro - 30 grams
• Bean sprouts - 100 grams
• Peanut (crushed) - 30 grams
• Salt - to taste
• Black pepper - to taste
• Water - 500 milliliters

Steps

1. Cook the rice vermicelli according to package instructions, then drain and set aside.
2. In a pot, heat a little oil over medium heat and sauté the shallots and garlic until fragrant and golden.
3. Add the sliced ginger and shrimp to the pot, cooking until the shrimp turns pink.
4. Pour in the coconut milk and water, then add the fish sauce, salt, and black pepper. Bring to a gentle simmer.
5. Let the broth simmer for about 10 minutes to allow the flavors to meld.
6. Add the lime juice and adjust seasoning if necessary.
7. Prepare serving bowls by placing a portion of cooked vermicelli in each bowl.
8. Ladle the coconut shrimp broth over the noodles.
9. Top with fresh bean sprouts, crushed peanuts, sliced chili, and cilantro.
10. Serve immediately and enjoy your Bún Tôm Nước Dừa!

Nutrition

• Calories: 480
• Protein: 30 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 850 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Coconut milk provides healthy fats and may help improve heart health.

Tags