One of my favorite things ever? Noodle bowls. Vietnamese Shrimp Vermicelli Noodle Bowls, that is.
Vietnamese food has been one of my favorite things since I was about 3 years old. Not even joking! We would go to this place down the street from where I grew up at least once a week. I’ll never forget, the sweet man that owned it would always look at me and say “never lose that smile”. We had our usuals of course, and I literally still dream of it on the regular. I try to make time to go back every time I go home. If you live in Tulsa, you probably know I’m talking about Ri-Le’s. It’s just SO good!!!
These Shrimp Vermicelli noodle bowls are a great weeknight dinner or even meal prep lunch option. Simply store the sauce on the side until you are ready to eat. Quick, simple, and seriously yummy!Print
For the Shrimp:
- 10 raw shrimp, peeled and deveined
- Salt & pepper
- Garlic Powder
- Red pepper flakes
For the Bowls:
- 2 c chopped green leaf lettuce
- 2 servings of vermicelli noodles, cooked per instructions on package
- 1/2 cucumber, sliced
- 1/2 c shredded carrots
- 3–4 T peanuts, chopped
- Fresh cilantro and mint, as garnish
- Jalepeno slices, as garnish
For the Nuoc Cham (fish sauce):
- 1/2 c water
- Juice of 2 small limes
- 2 1/2 T fish sauce
- 2 T sugar
- 1 tsp chili garlic sauce
- Prepare fish sauce by whisking all ingredients together in a small bowl. Cover and store in fridge until you are ready to serve.
- Season shrimp with salt, pepper, red pepper flakes, and garlic powder; set aside.
- Cook noodles per instructions on package; drain and set aside.
- Prep remaining ingredients- carrots, cucumber, peanuts, cilantro, mint, and jalapeño; set aside.
- Heat a few T oil in a non stick or cast iron skillet. When hot, add shrimp and cook for 2 minutes per side, until pink and fully cooked through.
- To assemble the bowls, add lettuce to each bowl, followed by noodles and remaining ingredients. Serve with fish sauce and dig in!