Vermicelli Noodle Bowls

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Vermicelli Noodle Bowls with Lemongrass Shrimp is one of my favorite things to make. You can easily make this popular Vietnamese recipe at home. These noodle bowls are packed with flavor and a ton of healthy veggies.

I love the crunch of the fresh vegetables paired with the grilled lemongrass shrimp and the spicy sauce. There is so much umami in this bowl.

Vermicelli noodle bowls with lemongrass shrimp

These tasty bowls start with a lemongrass marinated shrimp. Add in crunchy pickled veggies, a Vietnamese dressing, fresh herbs, and veggies and you have a mouthwatering meal that’s perfect for a dinner or lunch.

When I serve these I set out all of the ingredients so that everyone can assemble their own noodle bowls. This setup is perfect for serving large crowds.

What You’ll Need

  • Shrimp. You can also make this recipe with chicken or lean pork.
  • Lemongrass marinade. This marinade can be made with fresh lemongrass or prepared lemongrass.
  • Pickled Vietnamese vegetables. Diakon radish and carrots.
  • Vietnamesse dressing. (nouc cham)
  • Fresh herbs.
  • Lettuce.

Start by making the lemongrass marinade

Remember, you can swap out the shrimp in this recipe for chicken breasts or thighs. You could also use thinly sliced pork tenderloin. Both protein options are delicious. 

  1. Set up a large bowl or set a ziptop freezer bag in a bowl, and add all of your ingredients to that.
  2. Chop the lemongrass — Lemongrass might look unedible when you see it in the store, but the tender white parts in the middle are what you are after. 
  3. Peel and chop the ginger — Use a spoon to scrape the skin of the ginger and then dice it into a fine mince. 
  4. Peel and dice the garlic — You can also use jarred and pre-minced garlic and ginger — easy to find in the produce section. 
  5. Add the remaining ingredients to the bowl. 
  6. Add the shrimp and let marinate. 
lemongrass marinate shrimp

Make the Asian Quick Pickled Veggies

I like to use a Berliner Mandoline fitted with the large comb. 

  1. Peel the carrots and the daikon radish. If you can’t find daikon radish, you can also use regular radishes. 
  2. Add to a small bowl or a mason jar. 
  3. Add the remaining ingredients. 
  4. Give everything a quick toss or shake. 
  5. Top off with a little filtered water to make sure they are covered. 

These veggies will keep in the fridge for several months. They will begin to ferment, even in the refrigerator. I like the flavor that develops as they start to ferment.

pickled asian vegetables diakon and carrots

Make the Vietnamese Dressing (nouc cham)

  1. Add the rice vinegar, the fish sauce, the lime juice, and the brown sugar to a bowl or small mason jar. Mix or shake. 
  2. Add the serrano pepper if you want to add a kick of spiciness. 
vietnamese dressing

Make the Vermicelli Noodles

If you aren’t watching carbs, then I highly suggest adding some rice vermicelli noodles to this bowl. You can also use rice in place of the vermicelli. 

Do you need a low-carb option? You can use kelp noodles or cauliflower rice

  1. Place the vermicelli in a large bowl. 
  2. Bring 6 to 8 cups of water to a boil. 
  3. Pour the boiling water onto the noodles, let sit for 5 minutes.
  4. Drain. 

Get your veggies ready

If you’ve ever been to a Vietnamese restaurant, you have probably seen the Vermicelli Bowls on the menu. This grilled shrimp noodle bowl is a lot like those bowls. The only difference is I like to have a little more protein in the bowl and fewer noodles. 

  1. Lettuce and napa cabbage — Slice or shred the lettuce and cabbage. I like to make the lettuce and cabbage both pretty finely shredded. 
  2. Herbs — The herbs add a tone of flavor to the bowl, so don’t skip them. The most critical one is fresh basil if you can find Thai basil, even better!
  3. Cucumbers — cucumbers can be peeled, seeds removed, and julienned OR you can simply slice them into think coins. 
  4. Carrots — I like to use my mandoline fitted with the fine comb. I usually shredded two carrots.
jalapenos, bean sprouts, fresh herbs, limes, and sriracha

Grill, Bake, of Pan Sauté, the Shrimp

To Grill: 

Grilling is my favorite way to cook lemongrass shrimp. 

  1. Use skewers; I like metal ones because there is no soaking required. 
  2. Heat the grill to high. 
  3. Grill the shrimp for approximately 3 minutes and then flip the skewers, repeat. 
  4. The shrimp should be pink and firm to the touch. 

To Bake: 

  1. Preheat the oven to 425℉
  2. Line a baking sheet with foil or parchment paper for easy cleanup. 
  3. Bake the shrimp for about 10 minutes. 

Pan Sauté: 

  1. Place a large skillet on med-high heat. 
  2. Add a few tablespoons of butter or coconut oil to the pan. 
  3. Use a slotted spoon to remove the shrimp from the marinade, place one single layer of shrimp into the pan. 
  4. Cook for about 3 minutes on each side. 
  5. You might have to do this in a few batches. 
lemongrass shrimp noodle bowls

Putting your Vermicelli Noodle Bowls Together

I like to set all the veggies out in individual bowls when I serve with these shrimp bowls for a family dinner. 

I put the shrimp on a large platter and set up the sauces, and crushed peanuts with spoons in them. 

Everyone gets to build their bowl. And each one is a delicious work of art. It’s fun and delicious. 

Then when I am cleaning up dinner, I get out my meal prep containers and pack up a few. Lunches are done! This is just one time-saving tip! 

  1. Start by adding a pile of lettuce and cabbage to the bottom of a large serving bowl. 
  2. Add a tablespoon or so of the fresh herbs. 
  3. Top with about half a cup of rice noodles. 
  4. Add shrimp.
  5. Add sliced veggies and pickled veggies. 
  6. Add crushed peanuts, bean sprouts, and a few tablespoons of the Vietnamese dressing. 

Hungry For More Noodle Recipes?

Sometimes there’s nothing better than a big bowl of slurpy noodles.

Some of my favorite noodle recipes are here! Try my Spicy Noodle Bowl with Shrimp and Veggies or a bowl of Thai Curry Noodles with Chicken.

If you’re in the mood for classic comfort food whip up a bowl of Pasta with Fresh Pesto or a giant bowl of Dumpling Noodles.

If you need to skip the pasta but still crave all of the noodle yumminess, try a spiralized veggie noodle instead.

vermicelli noodle bowl recipe

Vermicelli Noodle Bowls

Vermicelli Noodle Bowls with Lemongrass Shrimp is one of my favorite things to make. You can easily make this popular Vietnamese recipe at home. These noodle bowls are packed with flavor and a ton of healthy veggies.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main, Salad
Cuisine Asian
Servings 4 bowls
Calories 764 kcal

Equipment

Ingredients
 

  • 1 ½ pounds shrimp, preferably wild, peeled and deveined

Lemongrass Marinade:

  • 2 tablespoons Vietnamese fish sauce, like Red Boat
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon minced or grated ginger
  • 3 tablespoons finely chopped lemongrass, pale, tender center part only

Pickled Vegetables:

  • 1 cup carrot, julienned
  • 1 cup daikon radish, julienned
  • 2 teaspoons sugar (affiliate link), brown or white
  • ½ teaspoon Kosher salt (affiliate link)
  • 1 tablespoon seasoned rice wine vinegar

Vietnamese Dressing:

  • 2 tablespoons light brown sugar
  • 3 tablespoons seasoned rice wine vinegar
  • 4 tablespoons lime juice
  • 3 tablespoons Vietnamese fish sauce, like Red Boat
  • 1 small serrano peppers, quartered lengthwise

Add-ins for the Bowl:

  • 1 pound rice noodles, preferably rice vermicelli
  • 1 to 2 small lettuce heads, with the leaves separated, rinsed and patted dry
  • 3 cups mixed herb sprigs, cilantro, mint, basil
  • 1 to 2 cucumbers, sliced
  • 4 scallions, slivered
  • 4 tablespoons crushed roasted peanuts (affiliate link)
  • 2 cups bean sprouts, (optional)
  • 2 limes
  • 4 tablespoons Sriracha

Instructions
 

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well, and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, and serrano pepper. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic, and lemongrass. Mix well to coat. If you are going to grill, place the shrimp on skewers.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Shred lettuce leaves and herb sprigs, place at the bottom of each bowl. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide the noodles among the 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Serve with extra herbs, lime, and Sriracha.

Laura’s Tips + Notes

For Vegan Option:
Use tofu instead of shrimp. Replace fish sauce with coconut aminos.
Alternatively:
Use chicken or thinly sliced pork loin instead of the shrimp. 
To Grill: 
Grilling is my favorite way to cook lemongrass shrimp. 
  1. Use skewers; I like metal ones because there is no soaking required. 
  2. Heat the grill to high. 
  3. Grill the shrimp for approximately 3 minutes and then flip the skewers, repeat. 
  4. The shrimp should be pink and firm to the touch. 
To Bake: 
  1. Preheat the oven to 425℉
  2. Line a baking sheet with foil or parchment paper for easy cleanup. 
  3. Bake the shrimp for about 10 minutes. 
Pan Sauté: 
  1. Place a large skillet on med-high heat. 
  2. Add a few tablespoons of butter or coconut oil to the pan. 
  3. Use a slotted spoon to remove the shrimp from the marinade, place one single layer of shrimp into the pan. 
  4. Cook for about 3 minutes on each side. 
  5. You might have to do this in a few batches. 

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Nutrition

Calories: 764kcalCarbohydrates: 125gProtein: 46gFat: 8gSaturated Fat: 1gCholesterol: 429mgSodium: 4012mgFiber: 7gSugar: 18gCalcium: 351mgIron: 6mg
Keyword bowls, dumpling noodles, Meal Prep, salad, shrimp
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