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Vietnamese Grilled Shrimp Vermicelli Noodle Bowl

28 INGREDIENTS • 11 STEPS • 30MINS

Vietnamese Grilled Shrimp Vermicelli Noodle Bowl

Recipe

4.0

1 rating
Simple and quick to throw together, this Vietnamese grilled shrimp vermicelli noodle bowl is great for those hot and muggy days when you want a light and refreshing meal without slaving over the stove.
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Simple and quick to throw together, this Vietnamese grilled shrimp vermicelli noodle bowl is great for those hot and muggy days when you want a light and refreshing meal without slaving over the stove.
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

30MINS

Total Time

$9.17

Cost Per Serving

Ingredients

Servings
2
us / metric
Vermicelli Noodle Bowl
Vermicelli Noodles
1/2 pckg
Vermicelli Noodles
Carrot
1
Carrot
cut into thin matchsticks
Cucumber
1/2
Cucumber
sliced or cut into matchsitcks
Lettuce Leaf
3
Lettuce Leaves
cut finely into thin ribbons
Pickled Daikon Radish
150 g
Pickled Daikon Radish
cut into thin matchsticks
Bean Sprouts
120 g
Bean Sprouts
Fresh Thai Basil Leaves
to taste
Fresh Thai Basil Leaves
Lime
1/2
Lime
cut into wedges
Scallion
1 stalk
Scallions, finely chopped
Grilled Shrimp
Shrimp
12
Large Shrimp
Rice Powder
1 Tbsp
Rice Powder, toasted
Lime
1
Lime, juiced
Granulated Sugar
1 tsp
Granulated Sugar
Fresh Ginger
3 slices
Fresh Ginger, roughly chopped
Garlic
1 clove
Garlic, roughly chopped
Fish Sauce
1 tsp
Fish Sauce
plus 1 tsp
or Soy Sauce
Nuoc Cham Sauce
Fish Sauce
2 Tbsp
Fish Sauce
Water
80 mL
Hot Water
Granulated Sugar
2 1/2 Tbsp
Granulated Sugar
Lime
1/2
Lime, juiced
Rice Vinegar
1 1/2 Tbsp
Rice Vinegar
Garlic
1 clove
Garlic, minced
up to 2
Chili Pepper
1
Chili Pepper, minced
optional
Nutty Frankenstein Nuoc Cham Sauce
Nuoc Cham
4 Tbsp
Nuoc Cham
Sesame Paste
1 Tbsp
Sesame Paste
Hoisin Sauce
1 Tbsp
Hoisin Sauce
Optional Toppings
Sriracha
to taste
Sriracha
Fried Shallots
to taste
Fried Shallots
or Crispy Fried Onions

Nutrition Per Serving

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Calories
817
Fat
9.2 g
Protein
42.8 g
Carbs
142.5 g
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author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!

Author's Notes

If you can’t find Chinese sesame paste, you can substitute it with peanut butter with 1 teaspoon of sesame oil. Do not substitute sesame paste 1:1 with Tahini as that is a completely different flavor.

If you can’t find Roasted Rice Powder, you can make this at home by taking glutinous/sticky rice and lightly toasting it over the frying pan until brown, then grinding it up into a powder.

Cooking Instructions

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step 1
In a heatproof bowl, add the Vermicelli Noodles (1/2 pckg) and pour boiling water over them. Make sure you cover all the noodles with the water. Use a lid or a plate to cover the bowl to keep the heat in. Follow time according to package directions.
step 2
Strain the noodles through a strainer or sieve after they are pliable and feel soft, then put them back in the bowl and quickly cover with a towel to steam them for another 3 minutes.
step 2 Strain the noodles through a strainer or sieve after they are pliable and feel soft, then put them back in the bowl and quickly cover with a towel to steam them for another 3 minutes.
step 3
Check it’s readiness by taste testing! If it’s not done and it’s no longer hot, add hot water back in and repeat steps 2 and 3. Once it’s done, portion a bundle into the serving bowl.
step 4
Place the Carrot (1), Cucumber (1/2), Pickled Daikon Radish (150 g) Bean Sprouts (120 g), and Lettuce Leaves (3) into the bowl with the vermicelli noodles.
step 4 Place the Carrot (1), Cucumber (1/2), Pickled Daikon Radish (150 g) Bean Sprouts (120 g), and Lettuce Leaves (3) into the bowl with the vermicelli noodles.
step 5
In a small bowl, combine the Shrimp (12) with Rice Powder (1 Tbsp), juice from the Lime (1), Granulated Sugar (1 tsp), Fresh Ginger (3 slices), Garlic (1 clove), and Fish Sauce (1 tsp) (plus 1 tsp) and marinate it for 10-15 minutes.
step 5 In a small bowl, combine the Shrimp (12) with Rice Powder (1 Tbsp), juice from the Lime (1), Granulated Sugar (1 tsp), Fresh Ginger (3 slices), Garlic (1 clove), and Fish Sauce (1 tsp) (plus 1 tsp) and marinate it for 10-15 minutes.
step 6
Once the shrimp has marinated for 10-15 minutes, remove the ginger and the garlic from the shrimp so they don’t burn on the grill. Skewer up the shrimp.
step 7
Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side. Add the cooked shrimp skewers to the noodle bowl.
step 7 Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side. Add the cooked shrimp skewers to the noodle bowl.
step 8
To make the Nuoc Cham Sauce, dissolve the Granulated Sugar (2 1/2 Tbsp) with the Water (80 mL) in a small bowl.
step 9
Once the sugar has dissolved, combine the Fish Sauce (2 Tbsp), Lime (1/2), Rice Vinegar (1 1/2 Tbsp), Garlic (1 clove), and Chili Pepper (1).
step 10
To make the Nutty Frankenstein Nuoc Cham Sauce, combine the Sesame Paste (1 Tbsp) with the Hoisin Sauce (1 Tbsp) in a small bowl until smooth and completely combined, then stir in the Nuoc Cham (4 Tbsp) sauce you just made.
step 11
Serve both sauces on the side of the bowl. Garnish with Fresh Thai Basil Leaves (to taste), wedges of Lime (1/2), Scallion (1 stalk), and Fried Shallots (to taste), and top with a drizzle of Sriracha (to taste).
step 11 Serve both sauces on the side of the bowl. Garnish with Fresh Thai Basil Leaves (to taste), wedges of Lime (1/2), Scallion (1 stalk), and Fried Shallots (to taste), and top with a drizzle of Sriracha (to taste).

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