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Vietnamese bo bun of prawns, pepper, mint and peanut

Fish, Seafood & Shellfish


You can make the same recipe with meat or fish.


Recipe for 4 portions


16 Piece(s)
Jumbo shrimps
10 Ml
Roasted sesame oil


300 Gr
Rice vermicelli
800 Ml
4 Gr
Coarse salt
0.25 Piece(s)
Chinese cabbage
1 Piece(s)
Red pepper
0.50 Piece(s)
1 Piece(s)


0.50 Piece(s)
Bird's eye chili
0.50 Piece(s)
1 Clove(s)
15 Gr
1 Gr
Long pepper
30 Ml
Hoisin sauce
30 Ml
Soy sauce
30 Ml
Fish sauce nuoc-mâm
0.50 Piece(s)


0.25 Bunch(es)
20 Gr
Salted peanuts

Preparation time: 25 min

  • Preperation

    In a large saucepan, boil the water and add the coarse salt. Cook the vermicelli in boiling water for a few minutes, then drain them using a colander.

    Strip and wash the cabbage, the bunch of mint then slice them into a chiffonade.

    Peel the cucumber, deseed it and cut it into julienne as well as the pepper.
    Peel and chop the shallots.

    Chop the lemongrass, garlic, chilli and peanuts.

  • Sauce

    Put the garlic, lemongrass and chopped chilli in the mortar, add the sugar, salt and pepper. Crush, then add the lime juice and its zest as well as the other liquids.

  • Shrimps

    Wash the prawns, then remove the shell, keeping only the last ring. Make a slight incision on the upper back to remove the casing. Then marinate the prawns in the sauce.
    In a skillet, heat the sesame oil. When hot, add the shallots and brown them with a pinch of fine salt. Quickly sear the shrimp for 1 min on each side, then set aside. Then deglaze the pan with the marinade.

  • On the plate

    Garnish soup plates with cabbage, vermicelli, cucumber, pepper and shrimp. Then pour the sauce, then sprinkle everything with chopped peanuts and mint chiffonade.

You can make the same recipe with meat or fish.

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