Vietnamese Shrimp Vermicelli Noodle Soup (Bún Tôm)
Nov 09, 2025 01:57 PM
Vietnamese Shrimp Vermicelli Noodle Soup (Bún Tôm) is a traditional dish enjoyed in Haiphong, which is a seaside city in Vietnam. It features soft rice vermicelli noodles in a light and savory broth full of the natural sweetness of shrimp. Topped with succulent shrimp and fragrant dill, this dish highlights the fresh coastal flavors of Vietnam.
I grew up eating this noodle soup regularly, and even now, my parents still make it every week. We also cook it a few times a month ourselves. If you’re a fan of Vietnamese cuisine, I highly recommend exploring regional dishes. It’s the best way to experience real-deal Vietnamese flavors. My recipe for bún tôm is exactly how my family has made it for years.
When traveling through Vietnam, we’ve come across shrimp vermicelli noodle soups in other cities, but none quite compare to the Haiphong version we love so much. What sets it apart is the savory broth made from shrimp stock, the shrimp toppings cooked with shallots and seasonings to deepen the flavor, and the generous amount of chopped dill, which gives the dish an irresistible fragrance.
Ingredients:
- 1 lb raw shrimp with heads and shells on
- cooking oil
- 8 cups water
- 2½ teaspoons salt (to taste)
- 0.7 oz dried wood-ear mushrooms
- 2½ tablespoons minced shallot, divided
- 4 teaspoons fish sauce, divided (to taste)
- black pepper
- 1 teaspoon minced garlic
- 8 oz pork shoulder, thinly sliced against the grain
- 3 medium to large tomatoes, sliced into wedges (about 8 oz/ 225g)
To assemble the dish
- 4 servings of rice vermicelli noodles, prepared according to package instructions
- roughly chopped dill
- thinly sliced scallion
- roughly chopped cilantro
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
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