Crispy Bun Xao — Stir-Fried Vermicelli
Chewy rice noodles tossed with charred shrimp and pork, finished with a tangy fish-sauce glaze and crispy shallots. A complete weeknight dinner in one pan, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 6 oz Rice vermicelli noodles
- 6 oz Shrimp, medium, peeled and deveined
- 4 oz Ground pork
- 2 tbsp Fish sauce
- 1 whole Lime (juiced)
- 3 tbsp Crispy fried shallots
- ½ cup Fresh mint and cilantro, chopped
- 2 tbsp Sriracha or chili sauce
Instructions
- 1
Boil vermicelli in salted water until tender, about 4 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high. Brown ground pork, breaking it up with a spoon, until no pink remains, 4–5 minutes.
- 3
Push pork to the side. Add shrimp to the hot spot, sear 90 seconds per side without stirring. Toss everything together.
- 4
Add cooked noodles to the skillet. Drizzle with fish sauce and lime juice, toss until everything glistens, about 1 minute.
- 5
Divide between bowls. Top with fried shallots, herbs, and a dollop of sriracha on the side. Serve hot.
Tools you’ll need
- 12-inch skillet
- large pot
- colander
- wooden spoon
- tongs
- chef's knife
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