Vietnamese Grilled Shrimp Vermicelli Noodle Bowl
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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1/2 package thin rice vermicelli ((approx. 200g))
- 1 carrot ((cut into thin matchsticks))
- 1/2 cucumber ((sliced, or cut into matchsticks))
- 3-4 lettuce leaves ((cut finely into thin ribbons))
- 1 cup bean sprouts
- lime wedges
- 1 stalk green onion ((finely chopped))
- 2 sprigs fresh Thai basil
- 1 cup pickled daikon radish
- 12 large shrimp ((sized 16/20, fully thawed if using frozen))
- 1 tbsp toasted rice powder
- 1 lime ((juiced))
- 1 tsp sugar
- 3 slice ginger ((roughly chopped))
- 1 clove garlic ((roughly chopped))
- 1/2 tbsp + 1 teaspoon fish sauce ((or soy sauce))
- 6 tbsp hot water
- 2 tbsp + 1 teaspoon sugar
- 1 clove garlic ((finely minced))
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice ((approximately 1 lime, or substitute with white vinegar))
- 1 birdseye chilli ((finely minced, optional))
- 3 tbsp hoisin sauce
- 2 tsp toasted sesame oil
- 2 tsp chili oil
- 6 tbsp water
- crispy fried onions
- Sriracha chili sauce ((to make it spicy))
Instructions
- 1
In a heat proof bowl, add the dry vermicelli to it and pour boiling water into it. (Make sure you cover all the noodles with the water.)
- 2
Soak it for the amount of time the packaging tells you. For us it was approximately 1-2 minutes.
- 3
Check its readiness by taste-testing it. If it's still hard and raw, soak it for an additional minute. Once it's done, strain it and portion a bundle into the serving bowls.
- 4
Soak the bean sprouts in a bowl of cold water for a few seconds and drain it. Repeat this a few times until the water runs clear. Pick out any brown or mushy bean sprouts and discard them. Add them to the serving bowl with the noodles.
- 5
Cut the carrots, cucumbers, pickled daikon into thin matchsticks and put them in a bowl with the vermicelli noodles.
- 6
Finely chop the green leaf lettuce and add that into the bowl as well.
- 7
Finely chop the green onions, and cut the limes up into wedges and set aside inside the bowl after the noodle bowl has been assembled.
- 8
Finely mince 1 clove garlic and set it aside for later. We will be using this for the nuoc cham dressing.
- 9
Roughly chop 3 slices ginger and 1 clove garlic and set this aside for the shrimp marinade.
- 10
In a small bowl, combine the shrimp with 1 tablespoon toasted rice powder, 1 teaspoon sugar, 3 slices ginger (roughly chopped), 1 clove garlic (roughly chopped), 1/2 tablespoon + 1 teaspoon fish sauce.Marinate it for 10-15 minutes
- 11
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 the shrimp.
- 12
Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side.
- 13
Once the shrimp is done, add it to the bowl with the noodles and vegetables.
- 14
In a small bowl, dissolve 2 tablespoons + 1 teaspoon sugar with 6 tablespoons hot water.
- 15
Once the sugar has dissolved, mix in 2 tablespoon fish sauce, 2 tablespoons fresh lime juice, minced garlic, and 1 birdseye chilli (optional)
- 16
Serve on the side of the noodle bowl and drizzle it on right before serving.
- 17
In a small bowl, combine 3 tablespoons hoisin sauce, 2 teaspoons chili oil, 2 teaspoons toasted sesame oil and 6 tablespoons water and mix well.
- 18
Serve on the side of the noodle bowl and drizzle it on right before serving.