We are kind of obsessed with Vietnamese food. Haven’t made these favorites in a while. Lots of chopping but worth it.


Vietnamese BBQ Shrimp Vermicelli Recipe (Bun Tom Heo Nuong)
Serves 3


8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground

BBQ Shrimp Marinade:

1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder


Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.

Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.

Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.

Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe


1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice


Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

Cook’s Notes:

  1. To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving.
  2. For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it’s too salty or strong for your taste, add more water and sugar.
  3. For fish sauce, I recommend 3 Crabs brand Fish Sauce.



Vietnamese Grilled Pork Spring Rolls (Goi Cuon Thit Heo Nuong)

(Serves 4)

For the grilled pork:

1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

Hoisin Peanut Dipping Sauce Recipe

1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness

For spring roll rice paper assembly:

About 10 rice paper wrappers
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts


1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.


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