vermicelli-noodle-bowl

Lunch Food

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.

Ingredients

  1. ¼ cup white vinegar

  2. ¼ cup fish sauce

  3. 2 tablespoons white sugar

  4. 2 tablespoons lime juice

  5. 1 clove garlic, minced

  6. ¼ teaspoon red pepper flakes

  7. ½ teaspoon canola oil

  8. 2 tablespoons chopped shallots

  9. 2 skewers

  10. 8 medium shrimp, with shells

  11. 1 (8 ounce) package rice vermicelli noodles

  12. 1 cup finely chopped lettuce

  13. 1 cup bean sprouts

  14. 1 English cucumber, cut into 2-inch matchsticks

  15. ¼ cup finely chopped pickled carrots

  16. ¼ cup finely chopped diakon radish

  17. ¼ cup crushed peanuts

  18. 3 tablespoons chopped cilantro

  19. 3 tablespoons finely chopped Thai basil

  20. 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. Overhead of fish sauce mixture in a glass bowl. 
  3. Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
  4. Overhead of chopped shallots cooking in a skillet. 
  5. 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.
  6. Overhead of skewered shrimp in a grill. 
  7. 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.
  8. Overhead of cooked and drained vermicelli noodles in a glass bowl. 
  9. 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.