Vermicelli Noodle Bowls
Yield: 4 bowls
Calories: 764kcal
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.
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, brown or white
- ½ teaspoon Kosher salt
- 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
- 2 cups bean sprouts, (optional)
- 2 limes
- 4 tablespoons Sriracha
Special Equipment
Directions
- 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 ½ 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.
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.
- Use skewers; I like metal ones because there is no soaking required.
- Heat the grill to high.
- Grill the shrimp for approximately 3 minutes and then flip the skewers, repeat.
- The shrimp should be pink and firm to the touch.
- Preheat the oven to 425℉
- Line a baking sheet with foil or parchment paper for easy cleanup.
- Bake the shrimp for about 10 minutes.
- Place a large skillet on med-high heat.
- Add a few tablespoons of butter or coconut oil to the pan.
- Use a slotted spoon to remove the shrimp from the marinade, place one single layer of shrimp into the pan.
- Cook for about 3 minutes on each side.
- You might have to do this in a few batches.
Nutrition
Calories: 764kcal (38%)Carbohydrates: 125g (42%)Protein: 46g (92%)Fat: 8g (12%)Saturated Fat: 1g (5%)Cholesterol: 429mg (143%)Sodium: 4012mg (167%)Fiber: 7g (28%)Sugar: 18g (20%)Calcium: 351mg (35%)Iron: 6mg (33%)
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