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Week of 6/10/13

Shrimp Vermicelli Bowl
with a sweet, tangy, and savory nuoc nam

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Shrimp Vermicelli Bowl

Everyone will be so impressed when you make this Vietnamese restaurant favorite at home. This is one of our favorite summer dishes. It's light and refreshing and packed full of fresh ingredients and then tossed with a sauce that's sweet, tangy, and savory all at the same time.

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Ingredients

Servings:
4
Metric
Shrimp Vermicelli Bowl:
  • Shrimp - 1 lb, shelled & deveined
  • Sugar - 1/4 cup
  • Green lettuce - 1 head, sliced
  • Cucumbers - 3/4 lb, julienned
  • Mint - 1/2 cup, sliced
  • Garlic - 3 cloves, minced
  • Carrots - 1/2 lb, grated
  • Rice noodles - 1/2 lb ((sometimes called vermicelli. sub angel hair))
  • Cooking oil - 1 Tbsp
  • Brown sugar - 2 tsp
  • Fish sauce - 1 Tbsp + 3 Tbsp
  • Hot sauce -
  • Lime juice - 2 Tbsp
  • Peanuts - 1/3 cup, crushed

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, drain, and dry on paper towels
  2. Make "simple syrup" - Bring sugar and 1 1/2 cups (353 ml) water to a boil, and simmer for 15 minutes. Let cool
  3. Lettuce / Cucumbers / Mint / Garlic / Carrots - Prep as directed

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Make

  1. Boil 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
  2. Heat a saute pan over medium-high heat. Add oil and then shrimp to heated oil. Add in 2 tsp. (10 ml) brown sugar, 1 tbs. (15 ml) fish sauce, and as much hot sauce as you want. Toss and saute until cooked through, ~5 minutes. Remove from heat
  3. Make sauce by mixing together simple syrup with rest of fish sauce, lime juice, minced garlic, and as much hot sauce as you want (I typically use about 2 squirts of Sriracha). Season to taste - if you want it saltier, add more fish sauce; more tart, add more lime juice
  4. Let everyone assemble their own bowls of noodles and top them with shrimp, lettuce, cucumbers, mint, carrots, and crushed peanuts. Toss with as much sauce as desired

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (23)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (3)

15 reviews

This was a very good meal. Tastes like summer!

By: Catherine
Posted: Feb 17, 2019
Diet: Gluten-free
0 Helpful

My favorite meal so far. Used basil and cilantro in place of mint.

By: Cammie
Posted: May 24, 2017
Diet: Original
0 Helpful

Next time I'll skip the mint and add cilantro and bean sprouts instead. Delicious!

By: Rachel
Posted: Feb 06, 2016
Diet: Original
0 Helpful

This was our first recipe to make from C.S. It was good. Will definitely make again but would increase hot sauce, fish sauce and lime to make the nuoc nam a little more zesty. I also don't like peanuts so left those out. Plenty of texture and really healthy.

By: Malea
Posted: Oct 21, 2015
Diet: Original
0 Helpful

Should have doubled the sauce but this very yummy and light.

By: Ebony
Posted: Apr 15, 2015
Diet: Vegetarian
0 Helpful

The sauce was Soooo Good. Will make this one over and over again!

By: Dena
Posted: Mar 23, 2015
Diet: Original
0 Helpful