There are few meals I crave more in the summer than a big, fresh, shrimp vermicelli bowl. It’s light but satisfying, packed with crisp vegetables and fresh herbs, and comes together in about 20 minutes from start to finish. The shrimp only take a couple of minutes to cook, while the rice vermicelli noodles and homemade nuoc cham sauce make every bite bright, savory, and incredibly refreshing.
Inspired by Bún Tôm Nướng, the Vietnamese shrimp vermicelli bowl, this recipe is my easy weeknight version that’s simple enough for meal prep but flavorful enough to look forward to all week. Whether you’re looking for a quick lunch, an easy summer dinner, or a healthy cold noodle bowl, this one checks all the boxes.
Why You’ll Love This Recipe
- Ready in about 20 minutes from start to finish.
- A limited cooking required fresh, light dinner that’s perfect for hot summer days.
- Inspired by Vietnamese shrimp vermicelli bowls (Bún Tôm Nướng) with bright herbs, crisp vegetables, and savory lemongrass shrimp, adding so much flavor to your weeknight dinners.
- Easily customizable with whatever vegetables and herbs you have on hand AND the leftovers make GREAT summer rolls.
Ingredients
- Protein
- Shrimp is usually my go to for this, because they cook in just a few minutes and soak up the lemongrass marinade beautifully
- This recipe is also delicious with chicken (like my Lemongrass Chicken), tofu, pork, and even steak.
- Lemongrass Marinade
- The marinade comes together with a few pantry ingredients like oyster sauce, fish sauce, and brown sugar.
- You can use fresh lemongrass, or use lemongrass paste for ease and accessibility.
- Noodles
- You want to look for rice vermicelli noodles. These thin noodles are naturally gluten free, cook in just. a few minutes, and are the best and more traditional choice for these Vietnamese vermicelli bowls.
- Fresh Vegetables
- These bowls are a great way to load up on veggies. My personal favs are the standard lettuce, cucumber, and shredded carrot and/or daikon.
- Use whatever crunchy vegetables you have on hand—bean sprouts, cabbage, or even thinly sliced radish all work well.
- Fresh Herbs
- The tandem of mint and cilantro are what make these so fresh and are not to be skipped. If you don’t like cilantro, you can use all mint or even sub for Thai basil.
- Nuoc cham
- A sweet, salty, tangy Vietnamese dipping sauce that ties the whole bowl together.
- I use Andrea Nguyen’s Nuoc Cham Recipe as a general guide for how I like to make mine. She’s my go to for Vietnamese recipes, I highly recommend checking her out!
Tips & Tricks
- Use the hottest pan possible to get a little caramelization on the shrimp from the brown sugar marinade. A cast iron or stainless steel work best for this.
- Don’t overcook the shrimp. They only need about 2–3 minutes total. Once they’re pink and lightly charred, they’re done.
- Rinse the noodles with cold water immediately after cooking to stop them from becoming mushy and to keep the bowl nice and cool.
- Taste your nuoc cham. Every lime and fish sauce is a little different, so adjust the balance of salty, sweet, sour, and spicy until it tastes right to you.
- Prep everything first. Since the shrimp cook so quickly, have your vegetables sliced and sauce made before heating the pan.
More Recipes
I make variations of these constantly, so if you loved these shrimp vermicelli bowls, try one of these next:
- Lemongrass Chicken Noodle Bowls
- Vietnamese Grilled Pork Vermicelli Bowls (Bún Thịt Nướng)
- Bún Chả (Vietnamese Meatball Vermicelli Bowls)
- Spring Rolls
Storage
Store each component separately for the best texture.
- Lemongrass shrimp: Up to 3 days in the refrigerator.
- Nuoc cham: Keeps for about 1 week refrigerated and gets even better as the flavors meld.
- Cooked vermicelli noodles: Up to 3 days. If they stick together, rinse briefly under cold water before serving.
- Fresh vegetables and herbs: Best enjoyed within 2–3 days.
For meal prep, assemble everything except the sauce. Add the nuoc cham just before eating to keep the vegetables crisp.
Print
Vietnamese Shrimp Vermicelli Noodle Bowls
- Total Time: 20
- Yield: 4
Description
Fresh and flavorful Vietnamese-inspired shrimp vermicelli bowls made with lemongrass marinated shrimp, vermicelli noodles, crisp vegetables, fresh herbs, and homemade nuoc cham for an easy 20 minute dinner.
Ingredients
For the Lemongrass Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp lemongrass paste
- 1 tbsp packed brown sugar
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- 1 garlic clove, grated
- ¼ tsp black or white pepper
- 1 tbsp avocado oil
For the Vermicelli Bowls:
- 6–8 oz dried rice vermicelli noodles
- 2 Persian cucumbers, julienned
- 1 cup shredded carrots or daikon
- 2 cups romaine or red leaf lettuce
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup chopped roasted peanuts (optional)
- Hoisin sauce, for serving
- Nuoc cham, for serving
For the Nuoc Cham:
- ⅓ cup hot water
- 2 tbsp granulated sugar
- 2–3 tbsp fish sauce
- 1 tbsp rice vinegar
- Juice of 1 lime
- ½– 1 Thai chili, thinly sliced (optional)
- 2 garlic cloves, grated
Instructions
For the Shrimp Vermicelli Bowls:
- In a medium bowl, combine the shrimp, lemongrass paste, brown sugar, oyster sauce, fish sauce, oyster sauce, garlic, and pepper. Toss to coat and let marinate while you prepare the remaining ingredients.
- Cook the rice vermicelli noodles according to the package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Make the nuoc cham by stirring the sugar into the hot water until dissolved. Add the fish sauce, rice vinegar, lime juice, chili, and garlic. Taste and adjust with additional lime juice, fish sauce, or sugar as desired.
- Heat a large cast iron skillet or heavy-bottomed pan over high heat. Once the pan is very hot, add the avocado oil. Once the oil starts to shimmer, add the shrimp in a single layer and cook for 1–2 minutes per side, until lightly charred and just cooked through. Remove and set aside.
- Divide the lettuce, vermicelli noodles, cucumber, carrots, herbs, and shrimp between four bowls. Top with peanuts, if desired, and serve with plenty of nuoc cham and a drizzle of hoisin sauce.
- Prep Time: 15
- Cook Time: 5
- Category: Dinner
- Cuisine: Vietnamese
FAQs
What is a shrimp vermicelli bowl?
A shrimp vermicelli bowl is a Vietnamese-inspired rice noodle bowl made with grilled or pan-seared shrimp, fresh vegetables, herbs, rice vermicelli noodles, and nuoc cham dipping sauce. It’s light, refreshing, and packed with fresh flavors.
What are vermicelli noodles made from?
The vermicelli used in this recipe are rice vermicelli noodles, which are made from rice flour and water. They’re naturally gluten-free (though always check the package if needed).
Can I make these ahead of time?
Yes! This recipe is excellent for meal prep, just be sure to store the shrimp, noodles, vegetables, and sauce separately, then assemble when you’re ready to eat.
Is this an authentic Vietnamese recipe?
This recipe is inspired by Bún Tôm Nướng, a Vietnamese shrimp vermicelli bowl. While I’ve kept many of the classic flavors—lemongrass, fresh herbs, rice vermicelli, and nuoc cham—this is my own simplified version that’s easy to make at home.
