This fast and delicious no-cook Vietnamese vermicelli bowl is full of rice noodles, shrimp, crunchy veggies and fresh herbs then drizzled with a sweet and tangy vinaigrette.
Vermicelli noodle bowls are my everything. While I typically make fresh rolls with rice paper wrappers, and stuff them with everything from pulled pork to meatballs, this time I decided to switch things up and try serving my beloved shrimp rolls in a bowl.
I can’t make this dish without paying tribute to my parents who took us out for Vietnamese food at least twice a month throughout my childhood. We would always go on Sunday and leave just in time to get home to watch The Simpsons together as a family.
These infamous Sunday night dinners at Mr. Lee’s Vietnamese restaurant would foster my life-long love of Vietnamese food. While I typically ordered the “make your own” rice paper rolls with pork meatballs, my mom would always order a vermicelli bowl.
Traditionally topped with anything from pork to shrimp to chopped up fried Vietnamese egg rolls, the star of the dish is really the fresh herbs and the tangy fish sauce based vinaigrette.
The best kept secret about these bowls? They require absolutely NO cooking! You simply cover the rice noodles in hot water to soften then build your bowl with whatever toppings you have on hand. Ideal for the warm weather months to come when you don’t want to turn on the oven or stand over a hot stove.
Your chopsticks are waiting.
Vietnamese Shrimp Noodle Bowl
- 8 ounces vermicelli rice noodles prepared according to package instructions
- 16 large cooked shrimp peeled
- 1 cup bibb lettuce leaves
- 1/2 cup sliced cucumbers
- 1/2 cup shredded carrots
- 1/2 cup mixed fresh herbs (i.e. mint,cilantro, basil, etc.)
- 1/4 cup chopped peanuts
- Divide noodles between four bowls and top each one with equal parts cooked shrimp, sliced cucumbers, shredded carrots and fresh herbs.
- In a small bowl, whisk together the vinaigrette and drizzle on top of each vermicelli bowl.
- Sprinkle with chopped peanuts to serve.
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