Best 3 Vietnamese Lemongrass Shrimp Salad With Vermicelli Bun Tom Xao Recipes

**Introduction:**

Embark on a culinary journey to the vibrant streets of Vietnam with our tantalizing Vietnamese Lemongrass Shrimp Salad with Vermicelli, also known as Bun Tom Xao. This delectable dish is a harmonious blend of flavors, textures, and colors that will awaken your senses. Succulent shrimp, marinated in a symphony of lemongrass, garlic, and fish sauce, are grilled to perfection, exuding a captivating aroma that dances in the air.

Fresh and vibrant vegetables, such as shredded carrots, crisp cucumbers, and aromatic herbs like basil, mint, and cilantro, add a refreshing crunch and vibrancy to the salad. Thin, delicate vermicelli noodles serve as the foundation for this culinary masterpiece, providing a soft and chewy contrast to the other ingredients.

Aromatic lemongrass, a staple in Vietnamese cuisine, infuses the dish with its citrusy and earthy notes, while a tangy and slightly spicy dipping sauce, made with fish sauce, lime juice, and sugar, brings the salad to life.

Our collection of recipes includes variations of this classic dish, catering to different preferences and dietary restrictions. Whether you prefer stir-fried shrimp or crispy fried shrimp, or if you're looking for a vegetarian alternative, we have a recipe that will satisfy your cravings.

Get ready to tantalize your taste buds and embark on a culinary adventure with our Vietnamese Lemongrass Shrimp Salad with Vermicelli (Bun Tom Xao). Let's dive into the recipes and discover the secrets behind this beloved Vietnamese delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE LEMONGRASS SHRIMP

Vietnamese Lemongrass Shrimp image

This traditional recipe is quick and easy to make. The lemongrass-scented stir-fried shrimp makes a fine centerpiece to a wonderful salad or Asian style meal.

Provided by Member 610488

Categories Vietnamese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
2 shallots, thinly sliced
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
1 tablespoon fresh lemongrass, minced
2 cups white mushrooms, sliced
2 teaspoons fish sauce
1 teaspoon sugar
kosher salt, to taste

Steps:

In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds.
Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt.
Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat.

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP

Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

Tips:

Use fresh ingredients for the best flavor. Lemongrass, shrimp, and herbs should be as fresh as possible.
Don't overcook the shrimp. Shrimp should be cooked just until it is pink and opaque.
Use a variety of herbs in your salad. Mint, basil, and cilantro are all great choices.
Make sure to use a good quality fish sauce. Fish sauce is a key ingredient in Vietnamese cuisine and it can make a big difference in the flavor of your salad.
If you don't have time to make the pickled carrots and daikon, you can use store-bought versions.

Conclusion:

Vietnamese Lemongrass Shrimp Salad with Vermicelli Bun (Tom Xao) is a delicious and refreshing salad that is perfect for a summer meal. The combination of shrimp, herbs, and vegetables is light and flavorful, and the vermicelli bun adds a chewy texture. This salad is also very versatile and can be easily customized to your liking. You can add more or less shrimp, herbs, or vegetables, or you can even change the type of dressing. No matter how you make it, Vietnamese Lemongrass Shrimp Salad with Vermicelli Bun is sure to be a hit!