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

Active: 30 min Total: 30 min
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.


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


  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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  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



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