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Vermicelli Noodle Bowl

4

60 min

Vermicelli Noodle Bowl

Vermicelli Noodle Bowl Photo 1

Time

60 min

Serving

2 persons

Calories

659

Rating

4.00★ (111)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • white vinegar: 0.25 cup
  • fish sauce: 0.25 cup
  • white sugar: 2 Tbsp
  • lime juice: 2 Tbsp
  • garlic: 1 clove (minced)
  • red pepper flakes: 0.25 tsp
  • canola oil: 0.5 tsp
  • shallots: 2 Tbsp (chopped)
  • skewers: 2 piece
  • medium shrimp, with shells: 8 piece
  • rice vermicelli noodles: 1 pack (8 ounce pack)
  • lettuce: 1 cup (finely chopped)
  • bean sprouts: 1 cup
  • English cucumber, cut into 2-inch matchsticks: 1 piece
  • pickled carrots: 0.25 cup (finely chopped)
  • diakon radish: 0.25 cup (finely chopped)
  • peanuts: 0.25 cup (crushed)
  • cilantro: 3 Tbsp (chopped)
  • Thai basil: 3 Tbsp (finely chopped)
  • mint: 3 Tbsp (fresh; chopped)

Metric Conversion

Stages of cooking

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  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set sauce aside.
    Vermicelli Noodle Bowl Photo 2
  2. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
    Vermicelli Noodle Bowl Photo 3
  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
    Vermicelli Noodle Bowl Photo 4
  4. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
    Vermicelli Noodle Bowl Photo 5
  5. 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.
    Vermicelli Noodle Bowl Photo 6

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