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vermicelli noodle bowl recipe

Vermicelli Noodle Bowls

Recipe ByLaura Reigel
Servings :4 bowls
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

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.

RECIPE TIPS

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. 

NUTRITION

Calories: 764kcal | Carbohydrates: 125g | Protein: 46g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 429mg | Sodium: 4012mg | Fiber: 7g | Sugar: 18g | Calcium: 351mg | Iron: 6mg