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