These noodle bowls are loaded with vermicelli noodles, lettuce, carrots, cucumbers, bean sprouts, and gets topped with a simple salad dressing and some shrimp.
I don’t get to travel often especially lately, so it’s fun to try different dishes from around the World. I’ve never been to Vietnam before and these noodle bowls were like experiencing the cuisine from that country from your very own home!
All the ingredients can be prepped ahead of time so that you can quickly throw everything together in a dish for lunch or for supper. Usually for lunch salads are one of my go-tos and I just love those meal kits that you get at the stores. This is a great salad option if you want to get away from the typical daily salads that you eat every day.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Shrimp - very large jumbo shrimp or prawns - If you don't like shrimp you can use any type of protein you like just marinade it and look up cooking time instructions
Olive Oil - use good olive oil
Garlic - chopped or crushed
Lime Juice - 4 freshly squeezed
Fish Sauce - Thai Kitchen Premium Fish Sauce, 23.66 fl oz - One 23.66 Fluid Ounce
Rice Vinegar - Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
Caster Sugar - or regular white sugar
Vermicelli Noodles - TANISA Organic Rice Vermicelli Noodles, Gluten-Free Noodles, Vietnamese Rice Noodles for Asian Food, Healthy Vegan Vermicelli Noodles (Organic White, 1 pack)
Iceberg lettuce shredded or diced or bibb lettuce
Carrots - thinly sliced into match sticks
Corriander leaves and mint leaves - no imitation kind please
How to make Vietnamese Shrimp Noodle Bowls
You can print off the full recipe below.
Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
Remove the prawns from the skillet onto a plate.
Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
Serve immediately.
Equipment Needed
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
Mixing Bowls - for dressing and salad
AmazonCommercial Mixing Bowls, 3 Piece Set, Lids Not Included
Carbon Steel Wok with Wooden Handle and Lid,using for Electric, Induction, Gas Stoves,6 Cookware Accessories,12.5 inch,Black
Other Recipes To Try
25 Recipes for the Slow Cooker
Maple Bacon Corn Bread Muffins
If you’ve tried this Vietnamese Shrimp Noodle Bowls or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Vietnamese Shrimp Noodle Bowls
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 1 1x
Ingredients
- Garlic Shrimp (Prawns)
- 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- Pinch of salt and pepper
- Dressing
- ¼ cup lime juice
- ¼ cup fish sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 large garlic clove, very finely chopped
- 1 tsp very finely chopped red chili, adjust to taste (I use birds eye which is spicy)
- Salad
- 2.5oz / 75g dried rice vermicelli noodles (Note 1)
- 3 cups iceberg lettuce, shredded
- 1 cup carrot, cut into fine matchsticks
- 1½ cups cucumber, cut into matchsticks
- 1½ cups beansprouts
- ¼ cup coriander leaves, lightly packed
- ¼ cup mint leaves (ordinary or Vietnamese), lightly packed
Instructions
- Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
- Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
- Heat a skillet / fry pan over high heat. Add the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
- Remove the prawns from the skillet onto a plate.
- Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
- Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
- Serve immediately.
Notes
WW Personal Points 4 without dressing
- Category: Easy
- Method: Boil
- Cuisine: Asian
Nutrition
- Serving Size: 1
Keywords: vietnamese shrimp noodle bowls
foodcookshook says
different color in the recipe makes anyone feel great. one recipe that I really want to try. thank you for sharing the post.
★★★★★
Amy says
We just made this for brunch and it was fantastic. Light, fresh, healthy, tasty and filling - it hit all the right notes, especially during this heat wave!
Thanks for posting!
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Jenna says
This is my first time ever trying Vietnamese food believe it or not. It was very refreshing!
Dee Dee (My Midlife Kitchen) says
I love, love, LOVE Vietnamese food, and I miss it now that we're in a part of Texas that doesn't have good options (IMHO). When we lived in the DC area the choices for really delicious and authentic Vietnamese food were plentiful. The flavors here remind me of some of my favorite noodle bowls! I will have to try this to satisfy my cravings!
Michelle @ The Complete Savorist says
I love this dish. It reminds me of my childhood.
Laura says
Man I am right there with you in wishing to occasionally not needing to write anything with my recipe. And yum-I can drool over bun pics any day!
jean | lemons & anchovies says
Your post made me smile. Sometimes I have a great recipe I can't wait to share but it ends up languishing in my drafts box because I have no story to tell with it. Love your approach, especially since this gorgeous shrimp noodle bowl can definitely hold its own. 🙂
Alisa @ Go Dairy Free says
We just went out for Vietnamese noodle bowls, but yours look so much fresher!