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Shrimp Vermicelli Bowls

Raquel Hazlett

SHRIMP VERMICELLI BOWLS😍

Let’s be real, it’s 500 degrees outside and we need quick, easy, cold meals that don’t require us to turn on the oven. This Shrimp Vermicelli Bowl hits on all counts - the shrimp takes less than 3 minutes to cook, and the cold noodles pair perfectly with fresh crisp veggies and fresh herbs. Inspired by the flavors in Bun Tom Nuong, the Vietnamese shrimp vermicelli bowl, this bowl is the flavor bomb you’re going to want to have for lunch AND dinner all week long. You’re gonna love this one!


Serves 2.

Ingredients:

For the Lemongrass Shrimp:

  • 10 large shrimp, peeled and deveined

  • 1 tbsp packed brown sugar

  • 2 tsps fish sauce

  • 2 tsps oyster sauce

  • 1 tbsp lemongrass paste

  • 1 clove grated garlic

  • ¼ tsp white or black pepper

  • 1 tbsp avocado oil or similar high smoke point oil

For the Noodle Bowls:

  • 5-6oz vermicelli noodles (I like 3 Ladies Brand)

  • Persian or english cucumber, julienned or sliced using a veggie peeler

  • Shredded carrot or daikon

  • Fresh mint and cilantro

  • Red leaf or romaine lettuce

  • Nuoc cham dipping sauce* (recipe below)

  • Peanuts (optional)

  • Hoisin sauce

*I used Andrea Nguyen’s Nuoc Cham recipe as a loose guide to make my own. She’s my absolute favorite chef for all things Vietnamese food and I own two of her cookbooks. Highly recommend checking her out!

For the Nuoc Cham (Vietnamese Dipping Sauce):

  • ⅓ cup hot water

  • 2 tbsps white sugar

  • 2-3 tbsps fish sauce

  • 1 tbsp rice vinegar

  • Juice from 1 lime (about 2-3 tbsps)

  • ½-1 thai chili, sliced thinly (or serrano or similar)

  • 2 cloves minced garlic

  • 2 tbsps grated carrot (optional)



Directions:

For the Lemongrass Shrimp Vermicelli Bowls:

  • Add your shrimp to a bowl with the brown sugar, fish sauce, oyster sauce, lemongrass paste, garlic, and pepper. Mix and let marinate while you prep your toppings.

  • Make the vermicelli noodles according to package instructions. Rinse under cold water to cool and stop the cooking process.

  • Make the Nuoc Cham dipping sauce by combining the sugar and hot water and stir until the sugar has dissolved. Add in the fish sauce, vinegar, lime juice, thai chili, and garlic and stir. Taste and adjust to your preference. Some people like theirs punchier with more fish sauce, others more lime, etc. so just be sure to taste and adjust as you go. Keep in fridge until ready to serve.

  • Get a cast iron really hot and add in the oil. Test one shrimp to ensure it sizzles. If it doesn’t, remove the shrimp and wait until the pan is hot enough. Add the shrimp in a single layer and cook for about 1-1.5 minute on the first side or until you see some charring. Flip and cook another 30-60 seconds or until pink. Remove and set aside.

  • Assemble your bowls by adding in the red leaf lettuce, vermicelli noodles, shrimp, vegetables, herbs, and any other desired toppings. Serve with nuoc cham and hoisin sauce and enjoy!