Vermicelli Noodle Bowl

This simple vermicelli noodle salad combines fresh herbs, rice vermicelli, 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.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 659 Calories

Ingredients

• 2 tablespoons white sugar
• 1 clove garlic, minced
• ¼ cup fish sauce
• ¼ teaspoon red pepper flakes
• 2 tablespoons lime juice
• ¼ cup white vinegar
• 2 tablespoons chopped shallots
• 1 cup bean sprouts
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped cilantro
• ¼ cup crushed peanuts
• ½ teaspoon canola oil
• 1 cup finely chopped lettuce
• 1 (8 ounce) package rice vermicelli noodles
• 2 skewers
• 8 medium shrimp, with shells
• 1 English cucumber, cut into 2-inch matchsticks
• ¼ cup finely chopped pickled carrots
• ¼ cup finely chopped diakon radish
• 3 tablespoons finely chopped Thai basil

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.