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Vermicelli Noodle Bowl
Vermicelli Noodle Bowl
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious Vietnamese shrimp vermicelli bowl with rice noodles, fresh veggies, herbs, and tangy sweet-and-sour sauce.
Ingredients:
  • 0.25 cup white vinegar
  • 0.25 cup fish sauce
  • 2 tablespoons white sugar
  • 2 tablespoons lime juice
  • 0.25 teaspoon red pepper flakes
  • 0.5 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
  • 0.25 cup finely chopped pickled carrots
  • 0.25 cup finely chopped diakon radish
  • 0.25 cup crushed peanuts
  • 3 tablespoons chopped cilantro
  • 3 tablespoons finely chopped Thai basil
  • 3 tablespoons chopped fresh mint
Instructions:
  • Combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in a small bowl and mix well to create a flavorful sauce; set aside.
  • In a small skillet over medium heat, warm the oil. Add shallots and sauté until they are soft and golden brown, approximately 8 minutes.
  • Preheat a medium-heat outdoor grill and lightly oil the grate. Skewer 4 shrimp on each skewer and grill for 1 to 2 minutes per side until pink and charred. Set aside.
  • In a large pot, boil water. Cook vermicelli noodles for 12 minutes until softened. Drain and rinse noodles under cold water, fluffing them to separate. Enjoy!
  • Arrange cooked vermicelli noodles on one side of each serving bowl and layer lettuce and bean sprouts on the other side. Add cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots on top. Serve with shrimp skewers on the side along with the sauce. Drizzle sauce over the top and mix well before enjoying.

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