Bún tôm – Vietnamese Shrimp Noodle Soup

Bring 1.5 liters of water to a boil in a pot. Peel the shrimp, place the heads and shells into the water. Cook for 10 minutes, then let the broth reduce over low heat for another 10 minutes. Strain the broth, then add the ginger or galangal slices, kaffir lime leaves, fish sauce, and sugar.

Cut the tomatoes into smaller pieces. In a pan, sauté the garlic in a little vegetable oil, then add the tomatoes and shrimp meat. Season with salt and pepper. Remove the shrimp and set aside, then add the tomatoes to the broth. Season the broth with salt or fish sauce as needed. Finally, add the lime juice.

Cook the bún noodles according to the instructions (approx. 5-6 minutes). To prevent sticking, rinse with cold water. Before serving, pour hot water over them to warm them up, then drain.