---
title: Bún Tôm Xào Sả Ớt (Lemongrass Chili Shrimp Noodle Bowl)
servings: 4
prep time: 20 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/bun-tom-xao-sa-ot-lemongrass-chili-shrimp-noodle-bowl
---

Gather @red chili{2}, @rice vermicelli{300%g}, @fresh mint{0.5%bunch}, @fresh cilantro{0.5%bunch}, @roasted peanut{3%tbsp} and @vegetable oil{2%tbsp}.

Toss the @shrimp{500%g} with the minced @lemongrass{2%stalk}, @garlic{3%clove}, minced chili and 1 tablespoon of @fish sauce{5%tbsp}; let sit 10 minutes. ~{10%minutes}

Cook the vermicelli according to the package, rinse under cold water and drain well.

Whisk the remaining fish sauce, remaining @sugar{2%tbsp}, @lime{1} juice and warm water into a dressing.

Heat the oil in a wok until nearly smoking and stir-fry the shrimp 2–3 minutes until pink through and the lemongrass turns fragrant and lightly golden. ~{3%minutes}

Arrange the noodles, @lettuce{1}, @bean sprout{100%g}, mint and cilantro into bowls.

Top with the hot shrimp, crushed peanuts and sliced chili, then pour the dressing over.