If you love the tangy, comforting flavors of classic Bún Riêu but don’t have hours to simmer a broth from scratch or access to specialized ingredients like crab paste, meet Bún Tôm Thịt Bằm! Think of it as Bún Riêu’s lighter, faster, and much more accessible cousin. Featuring savory ground pork, juicy colossal shrimp, dynamic tomato wedges, and button mushrooms, this entire dish comes together in under 45 minutes using standard grocery store staples.
What makes a truly comforting bowl of Bún Tôm Thịt Bằm isn’t just the speed—it’s achieving that perfect, light, and delicate broth that balances sweet-savory pork with the natural, fresh umami of shrimp and the subtle tang of tomatoes, all served over a bed of refreshing vermicelli noodles and crisp greens and fragrant herbs.
Watch the full video guide below to see how easy it comes together:
Quick Comfort
Growing up, the depth of a long-simmered Bún Riêu was something to behold, but we didn’t always have the time for the “official” version. This recipe is my favorite hack for when those cravings hit hard on a rainy afternoon. It delivers that same soul-warming, tangy, comforting vibe without needing to hunt down specialty market items, making it the perfect go-to when you need a little piece of home in under an hour!
Things to Know Before You Start
- The “Smash” Technique: Smashing half of your colossal shrimp with the back of your knife is a game-changer. It helps release extra juices and seafood flavor directly into the broth, giving you a depth of flavor that usually takes hours of simmering to achieve.
- Keep the Broth Clear: For that professional, clean look, don’t forget to skim the foam that rises to the surface when the pork and shrimp first simmer. It takes a little extra effort, but it’s totally worth it for a pristine, beautiful broth.
- Don’t Overcook the Shrimp: Shrimp go from succulent to rubbery in a heartbeat! Giving them a quick sear with aromatics and then poaching them in the broth for only the final 5 minutes ensures they stay firm and tender.
Ingredients and Substitutions
(Note: Full exact measurements can be found in the printable recipe card below!)
- Ground Pork: The foundation of your broth’s savory base. Marinating it first with green onion whites, fish sauce, and chicken bouillon makes every tiny piece a flavor bomb.
- Colossal Shrimp (16/20): Large, firm shrimp are a treat here! They provide a meaty texture that stands up beautifully to the hot soup.
- Roma Tomatoes: These provide the signature tang that mimics the classic Bún Riêu flavor profile. Don’t worry about peeling them—the skins soften perfectly in the soup.
- Button Mushrooms: Classic and mild, but feel free to swap in straw or oyster mushrooms for a slightly more earthy texture.
- Annatto Oil: My secret for that gorgeous, subtle golden-orange hue that makes the broth look as good as it tastes.
Step-by-Step Instructions
- Prep & Marinate the Meats: Peel and devein your colossal shrimp, leaving the tails on. Smash half of them gently with the flat of your knife to release extra flavor.
- Chop Ingredients: Chop your Roma tomatoes into large wedges. Cut up garnishes finely.
- Prepare the Pork: Marinate the ground pork with green onion whites, 1 tsp chicken bouillon, 1 tbsp fish sauce, and ½ tsp black pepper.
- Sear the Pork & Tomatoes: Heat 1 tbsp neutral oil in your stockpot. Sauté minced shallots and garlic, then add the marinated ground pork. Break it into fine pieces as you sear. Add the tomato wedges and cook until they soften slightly and release their juices.
- Build the Broth: Fill the pot ¾ of the way with water (approx. 6–7 cups) and bring to a gentle simmer. Season with chicken bouillon, fish sauce, and rock sugar. Skim the surface to keep the broth crystal clear. Add the halved button mushrooms near the end so they don’t overcook. Flavor-Boost the Shrimp: In a small pan, quickly sear the whole and smashed shrimp with shallots, garlic, and annatto oil for 1–2 minutes. The goal is to build flavor and create a shrimp-infused oil, not to cook them through completely.
- Finish & Serve: Add the seared shrimp and their flavorful oil to the broth 5 minutes before serving. Assemble your bowls with shredded lettuce, cooked rice vermicelli, the hot broth, and top generously with green onions, cilantro, fried shallots, and sliced chilies.
Tips for Success and Mistakes to Avoid
- Don’t Skip the Sear: Searing the pork and the shrimp separately before adding them to the liquid base builds layers of flavor that you simply can’t get by just boiling everything in water. Rock Sugar vs. Granulated: If you have rock sugar on hand, use it! It creates a much smoother, more subtle sweetness that balances the tang of the tomatoes perfectly. Customize Your Greens: While green lettuce and mint are standard, if you have access to tía tô (perilla) or lemon balm, use them—they are the traditional herbs that take this from a good soup to a great one!
How to Serve
Start with a base of chopped green lettuce at the bottom of individual bowls for extra crunch. Add a portion of perfectly rinsed, springy rice vermicelli, followed by the succulent shrimp. Ladle the piping hot broth—loaded with ground pork, tomatoes, and mushrooms—over the top. Garnish with a sprinkle of green onions, cilantro, crispy fried shallots, and fresh red chilies for a little kick. Serve immediately while hot and fragrant!
Make-Ahead, Storage and Reheating Tips Storage
Store leftover broth and noodles in separate airtight containers in the refrigerator for up to 3 days. Reheating: To reheat, gently warm the broth in a pot until simmering. Pour over fresh or reheated noodles and add your fresh garnishes right before eating.
FAQs
Can I use a different type of noodle?
While rice vermicelli (Bún) is the traditional pairing because it absorbs the delicate broth so well, you can absolutely use fresh rice noodles or even a thicker rice noodle if that’s what you have on hand.
Is this spicy?
The soup itself is mild, comforting, and family-friendly. Serve fresh sliced chilies or chili oil on the side so everyone can adjust their own heat level!
Bún Tôm Thịt Bằm (Ground Pork & Shrimp Noodle Soup)
Ingredients
Soup Base & Toppings
- 1.5 lb Ground pork medium or lean (avoid extra lean–too dry)
- 1 lb Colossal or Jumbo shrimp size 16/20 preferably
- 3-4 Roma tomatoes cut into wedges
- 1 cup Button mushrooms halved
- 2 tbsp Shallots minced
- 1 tbsp Garlic minced
- 1-2 stalks Green onions white part minced for pork marinade
- 2 tbsp Chicken bouillon
- 2 tbsp Fish sauce
- 3-4 pieces Rock sugar or 1 tbsp of granulated sugar
- 1 tbsp Neutral oil
- 6-8 cups Water
Noodles & Garnishes
- 1 package Rice vermicelli noodles Bún noodles
- Fresh lettuce
- Mint
- Green onions finely chopped
- Cilantro finely chopped
- Fried shallots
- Fresno chilies sliced
Instructions
- Peel and Devein the Shrimp: Peel and devein the shrimp. Separate half of them and smash them to release more shrimp flavor into the broth. Leave aside.
- Prep: Cut tomatoes into wedges, mushrooms in halves, and finely chop green onions and cilantro for garnish.
- Marinate Pork: Combine ground pork with green onion whites, 1 tsp chicken bouillon, 1 tbsp fish sauce, and ½ tsp black pepper.
- Sear the Pork and Tomatoes & Build the Broth: Sear pork and aromatics in a pot. Add tomatoes and cook until soft. Add water, seasonings, and rock sugar. Simmer, skimming the top to keep it clear.
- Sear Shrimp: Quickly sear shrimp with aromatics and annatto oil in a separate pan for 1–2 minutes. Add to the broth 5 minutes before serving.
- Cook Noodles & Assemble: Boil noodles, rinse in cold water, and drain. Assemble in bowls with lettuce, noodles, broth, and fresh garnishes.
Notes
- The “Clear Broth” Rule: Always use a fine-mesh strainer to skim the foam after adding the pork—it ensures your soup looks clear, light, and appetizing.
- The Secret Aroma: Don’t forget the fried shallots! That extra hit of crunch and aroma is essential for recreating the authentic street-food experience at home.
- Prep Efficiency: You can chop your tomatoes and aromatics ahead of time, which makes this dish come together even faster on busy days!