Bun Xao — Stir-Fried Vermicelli with Shrimp & Pork
Crispy rice vermicelli tossed with tender shrimp and pork in a bright fish sauce–lime dressing. Fresh herbs and a shatter of peanuts make this Vietnamese favorite a complete 20-minute dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 oz rice vermicelli noodles
- 8 oz shrimp, peeled and deveined
- 6 oz ground pork
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- 2 whole garlic clove, minced
- ¼ cup roasted peanuts, crushed
- ⅓ cup fresh cilantro and scallions, chopped
Instructions
- 1
Boil vermicelli in salted water until tender, about 3 minutes. Drain and set aside.
- 2
Heat 1 tbsp oil in a large skillet over high heat until shimmering, about 60 seconds.
- 3
Add ground pork and cook, breaking up with a spoon, until no pink remains, about 4 minutes.
- 4
Stir in garlic and cook 30 seconds until fragrant. Add shrimp and cook 2 minutes per side until pink.
- 5
Return cooked noodles to the pan. Pour fish sauce and lime juice over top and toss to coat, about 1 minute.
- 6
Serve in bowls topped with crushed peanuts, cilantro, and scallions.
Tools you’ll need
- pot for boiling noodles
- large skillet or wok
- wooden spoon
- tongs or fork
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