Vietnamese Shrimp Vermicelli Salad Recipe (Bun Tom)

Fresh Vietnamese Bun Noodle Salad (Bun Tom) with juicy shrimp, rice vermicelli, crisp lettuce and fragrant herbs tossed in a bright lime-chili nuoc cham dressing. Light, healthy, and ready in about 30 minutes—an ideal summer lunch or easy weeknight meal.

I recently taught a small cooking class at home and served this salad. It was a hit—easy to prepare, bright in flavor, and refreshingly light. The lime-fish sauce dressing (nuoc cham) ties everything together with a sweet-sour-spicy balance. This recipe is straightforward, adaptable, and perfect for warm weather gatherings.

Authentic Vietnamese Bun Noodle Salad (Bun Tom) – Fresh, Vibrant, and Ready in 30 Minutes

This Vietnamese Bun Noodle Salad, also called Bun Tom, combines delicate rice vermicelli with crisp vegetables, aromatic herbs, and succulent shrimp. The dressing—fresh lime juice, fish sauce, garlic and chilies—gives the bowl its characteristic bright, tangy flavor. The dish is naturally gluten-free when you use a certified gluten-free fish sauce and it’s easy to customize for different dietary needs.

Why You’ll Love This Vietnamese Bun Noodle Salad

Bun salads showcase a contrast of textures and fresh flavors: soft, slightly chewy rice noodles, crunchy julienned carrots and lettuce, and the cool brightness of mint, basil and cilantro. The cooked shrimp add lean protein with minimal effort. The nuoc cham dressing is sweet, salty, sour and spicy all at once—simple ingredients that deliver a big impact.

Because components can be prepped in advance and assembled quickly, this recipe is great for meal prep, casual entertaining or a light dinner. Swap the protein to suit your needs—grilled pork, lemongrass chicken or tofu all work well.

Ingredients for Vietnamese Bun Noodle Salad

For the salad:

• 12 oz (170 g) dried rice vermicelli
• 1 small head green lettuce, chopped
• 1 lb (455 g) medium prawns or shrimp, cooked and peeled
• 2 oz (56 g) fresh basil leaves
• 2 oz (56 g) fresh cilantro leaves
• 2 oz (56 g) fresh mint leaves
• 1 medium carrot, peeled and julienned

For the dressing (nuoc cham-style):

• 6 tbsp fresh lime juice (about 3–4 limes)
• 2 tbsp fish sauce (adjust to taste)
• 6 tbsp water
• 4 tbsp sugar (adjust to taste)
• 3 cloves garlic, peeled and minced
• 2 Thai red chilies, thinly sliced (adjust for spice)

Step-by-Step Instructions

1. Cook the rice vermicelli. Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package instructions, about 4–6 minutes, until tender but still slightly firm. Drain and rinse under cold running water to stop the cooking process and remove excess starch. Drain well.
2. Make the dressing. In a small bowl or jar, whisk together lime juice, fish sauce, water and sugar until the sugar dissolves. Stir in minced garlic and sliced chilies. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness or lime for acidity. Let it rest for 5–10 minutes so flavors meld.
3. Prepare vegetables and herbs. Chop the lettuce into bite-sized pieces. Julienne the carrot into thin matchsticks. Rinse and gently pat dry the basil, cilantro and mint leaves. Fresh herbs are essential for authentic flavor—use generous amounts.
4. Assemble the bowls. Divide the drained vermicelli among serving bowls. Layer chopped lettuce and carrots, then arrange the cooked shrimp on top. Scatter the basil, cilantro and mint leaves over each bowl.
5. Dress and serve. Drizzle the nuoc cham dressing over each bowl just before serving and toss lightly so the noodles and herbs are well coated. Serve immediately for the best texture and flavor.

Optional garnishes: Crushed roasted peanuts, fried shallots or extra lime wedges for squeezing.

Pro Tips

• Rinse the noodles: Cold water stops cooking and prevents a gummy texture.
• Use fresh herbs: Basil, mint and cilantro make the salad aromatic; add Vietnamese coriander or perilla if available.
• Make ahead: Prepare the dressing and chop the vegetables up to a day in advance. Cook noodles and assemble just before serving to keep everything crisp.
• Protein swaps: Try grilled pork (bun thit nuong), lemongrass chicken or tofu for a vegetarian version.
• Storage: Store leftovers without dressing for up to 24 hours in the refrigerator; add dressing just before serving.

Frequently Asked Questions

Can I make this vegetarian? Yes. Omit the shrimp and add vegetables like cucumber, bean sprouts or pan-fried tofu for protein.

Can I replace the shrimp with other proteins? Absolutely. Grilled chicken, pork or beef work well. Use leftover cooked meat to make this recipe faster.

How long does the dressing keep? Nuoc cham stores in an airtight container in the refrigerator for up to one week. Stir before using.

What can substitute Thai chilies? Jalapeño slices or a pinch of red pepper flakes will work—adjust quantity for heat.

Is this gluten-free? It is naturally gluten-free when using a certified gluten-free fish sauce and gluten-free rice vermicelli. Always check labels.

Nutritional Highlights

This Vietnamese Bun Noodle Salad is a light, balanced meal: lean protein from shrimp, fiber and antioxidants from vegetables and herbs, and energizing carbohydrates from rice vermicelli. Typical per-serving estimates for this preparation (varies by exact ingredients and portions):

• Calories: ~244 kcal
• Carbohydrates: ~45 g
• Protein: ~14 g
• Fat: ~1 g
• Fiber: ~2 g
• Vitamin C and Vitamin A from fresh herbs and vegetables

This recipe captures the essence of Vietnamese street food—fresh, balanced and full of flavor. Once you get comfortable with the components, it’s easy to adapt and make it your own. Whether you call it Bun Noodle Salad, Bun Tom or a Vietnamese rice noodle bowl, this dish is proof that healthy eating can be exciting and delicious. Try it this week and enjoy the bright, zesty flavors.