Vermicelli Noodle Bowl

Name: Vermicelli Noodle Bowl
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 cup Bean Sprouts; 0.5 tsp Canola Oil; 1 whole Cucumber; 0.25 cup Daikon Radish; 0.25 cup Fish Sauce; 3 tbsp Fresh Basil; 3 tbsp Fresh Cilantro; 3 tbsp Fresh Mint; 1 whole Garlic; 1 cup Lettuce; 2 tbsp Lime Juice; 8 whole Medium Shrimp; 0.25 cup Peanuts; 0.25 cup Pickled Carrots; 0.25 tsp Red Pepper Flakes; 8 oz Rice Vermicelli; 2 tbsp Shallot; 2 whole Shrimp Skewers; 2 tbsp Sugar; 0.25 cup White Vinegar

Dinner 🍽️Lunch 🥪Salad 🥗 Vietnamese 🇻🇳 High-Protein 💪Comfort-Food Pescatarian 🐟

Vermicelli Noodle Bowl brings together springy rice noodles, cool crunchy vegetables, and fragrant herbs with grilled shrimp for a lively contrast of textures. A nuoc cham–style dressing adds sweet, sour, salty, and spicy notes that tie everything together. Ideal for a warm-weather lunch or a light, vibrant dinner.

Prep35 mins
Cook25 mins
Serves2
DifficultyEasy

1

For the dressing: In a small bowl, whisk together the vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes; set aside.
2

Heat the oil in a small skillet over medium heat. Add the shallots; cook, stirring, until softened and lightly caramelized, about 8 minutes.
3

Preheat an outdoor grill to medium and lightly oil the grate. Thread 4 shrimp onto each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
4

Bring a large pot of water to a boil. Add the vermicelli noodles and cook until softened, 12 minutes. Drain, then rinse the noodles with cold water, stirring to separate them.
5

Assemble the vermicelli bowls by placing the cooked noodles in one half of each serving bowl; put the lettuce and bean sprouts in the other half. Top each bowl with the cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with the shrimp skewers and sauce on the side. Pour the dressing on top and toss well to coat before eating.