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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Nuoc Nam (3/4 cups):
  • Water - 1/2 cup
  • Honey - 2 Tbsp
  • Garlic - 2 cloves , minced
  • Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Shrimp Vermicelli Bowl:
  • Nuoc nam - 3/4 cup ((Ingredients listed separately))
  • Shrimp - 1 lb , shelled and deveined
  • Green lettuce, small - 1 head , chopped
  • Mint - 1/2 cup , sliced
  • Carrots - 1/2 lb , grated
  • Green papaya - 1 lb , grated ((If you can't find, sub zucchini ribbons))
  • Cucumbers - 3/4 lb , chopped
  • Cooking oil - 1 1/2 Tbsp

Prep

  1. Make nuoc nam (the traditional sweet, sour, and salty Vietnamese sauce) - If not made from yesterday, boil water (or heat in microwave for ~2 minutes) and stir in sweetener. Mix with remainder of sauce ingredients and season to taste with hot sauce. Adjust taste as needed - use fish sauce for more savory, more lime juice for tartness, more sweetener for sweetness. If you doubled, remember to set aside half. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, drain, and dry on paper towels.
  3. Lettuce / Mint / Carrots / Papaya - Prep as directed. Papaya can be chopped into bigger pieces and put through food processor grater just like carrots. (Can be done up to 3 days ahead)
  4. Cucumbers - Prep as directed.

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Make

  1. Heat a saute pan over medium-high heat. Add oil and then shrimp to heated oil. Toss and saute until cooked through, ~5 minutes. Remove from heat.
  2. Let everyone assemble their own bowls of papaya ‘noodles’ and top them with shrimp, lettuce, cucumbers, mint, and carrots. Divide sauce by serving amounts.

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