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.

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Vietnamese Shrimp Noodle Bowl

Prep Time

10 mins

Total Time

10 mins

 

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.

Course: Entree

Cuisine: Asian

Servings: 4

Calories: 311 kcal

Author: Liz DellaCroce

Ingredients

• 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

Vinaigrette

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 1/4 cup soy sauce low sodium
• 1 tablespoon sambal oelek chili paste
• 1 tablespoon sugar
• 1 clove garlic grated

US Measurements - Convert to Metric

Instructions

1. Divide noodles between four bowls and top each one with equal parts cooked shrimp, sliced cucumbers, shredded carrots and fresh herbs.
2. In a small bowl, whisk together the vinaigrette and drizzle on top of each vermicelli bowl.
3. Sprinkle with chopped peanuts to serve.

Nutrition Facts

Vietnamese Shrimp Noodle Bowl

Amount Per Serving

Calories 311 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 0.8g 4%

Trans Fat 0g

Polyunsaturated Fat 4.2g

Cholesterol 46mg 15%

Sodium 1246mg 52%

Total Carbohydrates 56g 19%

Dietary Fiber 3.4g 14%

Sugars 5.8g

Protein 10.7g 21%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Alejandro Photography // Recipe by The Lemon Bowl

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