Vermicelli Noodle Bowl

This vermicelli bowl combines fresh herbs, rice vermicelli noodles, cucumber, bean sprouts, and grilled shrimp. Tossed with a tangy sweet-and-sour sauce, it's a simple and satisfying dinner that's perfect for hot weather.


Recipes · Cuisine · Asian · Vietnamese


Prep Time: 35 mins
Cook Time: 25 mins
Servings: 2
Total Time: 1 hrs

Ingredients

Ingredients List

  • ¼ cup white vinegar

  • ¼ cup fish sauce

  • 2 tablespoons white sugar

  • 2 tablespoons lime juice

  • 1 clove garlic, minced

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon canola oil

  • 2 tablespoons chopped shallots

  • 2 skewers

  • 8 medium shrimp, with shells

  • 1 (8 ounce) package rice vermicelli noodles

  • 1 cup finely chopped lettuce

  • 1 cup bean sprouts

  • 1 English cucumber, cut into 2-inch matchsticks

  • ¼ cup finely chopped pickled carrots

  • ¼ cup finely chopped diakon radish

  • ¼ cup crushed peanuts

  • 3 tablespoons chopped cilantro

  • 3 tablespoons finely chopped Thai basil

  • 3 tablespoons chopped fresh mint


Directions

  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set sauce aside.

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


Nutrition Facts (per serving)

Nutrition Facts
659 Calories
13g Fat
112g Carbs
26g Protein


Prev   Next