shrimp vermicelli bowl

makes: 4


1-2 crushed garlic cloves

1 teaspoon Sriracha

Juice of 1 lime

1 tablespoon sugar

1 teaspoon rice vinegar

1/3 cup fish sauce

1/2 cup water

1 pound peeled and deveined shrimp

1/2 pound dried rice (vermicelli) noodles

4 handfuls of salad greens (or chopped lettuce)

3/4 pound julienned cucumber

1/2 cup mint, roughly chopped

1/2 pound carrots, grated

2-3 scallions, thinly sliced


Make the nuoc cham sauce by combining the garlic, Sriracha, lime juice, sugar, vinegar, fish sauce and water in a small bowl. Set aside. Marinate the shrimp in 1-2 tablespoons of the nuoc cham while preparing the remaining ingredients. Cook the noodles according to package instructions. The best way to keep them from sticking after cooking is to run them in cold water and then leave soaked in cold water. Drain right before serving. Grill the shrimp over medium heat for 2-3 minutes per side until opaque throughout. (You can also saute in a pan over medium-high heat). Divide the cooked noodles into four bowls and assemble by topping with shrimp, greens, cucumbers, mint, carrots, and scallions. Toss with as much nuoc cham sauce as desired.

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