A post of A Food Lover’s Journey for Delicious Vietnam #2 announcement caught my attention. I asked her if I’m allowed to participate since I am just a fan of Vietnamese food. So, I decided to be a part of Delicious Vietnam #2 who is hosted by Ravenous Couple.

To be honest, I didn’t know about Vietnamese dish until I moved to Winnnipeg. I have tried many of the food from some Vietnamese restaurants in town. As Vietnam is part of South East Asian, some of the dishes are similar to Indonesian ones.

After the making process was done, I’m very satisfied with the result as it tasted damn close with the restaurant ones!  Thanks so much to Wandering Chopstick for all the recipes that I used here.

The vermicelli is assembly with Tom Nuong (Grilled Shrimp) and Cha Ram (Vietnamese Shrimp Egg Rolls).

I made the Nuoc Mam Cham (Fish Dipping Sauce) and Do Chua (Pickled) a head of time in jars and store them in the fridge. I use sap vinegar instead of white vinegar for both of these condiments. I’m not a big fan of white vinegar. Whenever there is a recipe call for white vinegar, I always substitute for nypa (Indonesia: cuka aren/nipa) or canesugar vinegar (Indonesian: cuka lahang).

Bun Tom Nuong
– Vietnamese Rice Vermicelli with Grilled Shrimp 
recipe by Wandering Chopsticks
rice vermicelli

Tom Nuong (Grilled Shrimp)
400 g shrimps
4 cloves garlic, minced
2 shallot, minced
2 tsp fish sauce, add more to taste
1 tsp ground black pepper

Nuoc Mam Cham (for another version of Nước Mắm Chấm), Vietnamese Fish Sauce Dipping
1/2 cup water
1/2 cup Nuoc Mam (Vietnamese Fish Sauce)
1/2 cup nypa or canesugar vinegar
1/2 cup sugar
bird eyes chilies, crushed

Do Chua (Vietnamese Pickle)
1 medium-sized carrot, julienned
1 small daikon (lo bok or lobak), julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup nypa/canesugar vinegar

Bun (Rice Vermicelli)
Do as the package direction says so.

Tom Nuong (Grilled Shrimp)
1. Combine all ingredients for Tom Nuong. Let them sit for 30 minutes.
2. Grill shrimps until done.

Nuoc Mam Cham (for another version of Nước Mắm Chấm), Vietnamese Fish Sauce Dipping
1. Boil 1/2 cup water. Actually, you don’t have to boil the water, just get it hot so that it can dissolve the sugar more easily.
2. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 1/2 cup sugar.
3. Taste and adjust if necessary. Add crushed chili peppers if you wish spicy taste. Store in a jar and keep it in the fridge.

The taste should be slightly sweet and rather mild, the pungency of the fish sauce quite muted.

Do Chua (Vietnamese Pickle)
1. After julienning the vegetables, spread them out in a shallow bowl.
2. Sprinkle just enough sugar for a light coating. Add a smidgen of salt. Pour enough vinegar to submerge about half the vegetables.
3. After 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour.
4. Store extra pickles in a glass jar and pour the extra vinegar in the jar. Add enough vinegar to fill the jar halfway and fill up the rest with water. Screw the lid on tightly. Store in fridge.

Time to assembly:
In a bowl, put rice vermicelli. Top with tom noung, any vegetables that you like (in this case, I added bean sprouts), do chua, cha ram and any herbs as you wish. The herbs can be cilantro, rau ram (Vietnamese coriander leaves) or Thai basil.

In another small bowl, place nuoc nam cham.


  1. Gorgeous! But I already told you that. I usually use rice vinegar myself. I never knew about sap or palm vinegar. Now, I'll have to look for it when I go to the market. I'm so glad you liked the recipes.

  2. Wandering Chopsticks: Yes, you stated about it. If you want to look for those two kind of vinegars that I mentioned, most of them are produced by the Philippines. Thanks Mary Moh!Anh, the food is really delicious!

  3. So yum just by looking at this…I am so hungry. I hardly see spring rolls being served with vermicelli like that.

  4. R.C thanks for visiting!Tigerfish: What about soto mie? have you ever tried it? it's a soupy base noodle, beef and cabbage served with risol (spring rolls). The risol consists vermicelli.

  5. As usual, you've given us another beautiful photo presentation. Thank you very much for this post . . . now I'm hungry! And it's only mid-morning!! Guess I'll have to wait patiently for my leftover chicken curry w/rice.Have a great [email protected]_LeDoux

  6. […] Vietnamese Recipes This time I made the shrimp version of Vietnamese Egg Rolls to complete my Vietnamese Grilled Shrimp Rice Vermicelli (Bun Tom Nuong).  Compare to Indonesian lumpia, Cha Ram (Vietnamese Shrimp Egg Rolls) is very simple to make. […]


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