Vermicelli Noodle Bowl

Vermicelli Noodle Bowl


"Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner."


1 h servings 659 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 112.3g
  • 36%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 2565 mg
  • 103%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
  2. Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  4. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
  5. Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.
  • profile image

Your rating



  1. 62 Ratings


I made this with what I had on hand... which was NY Strip Steak. I also didn't have the pickled carrots/daikon or cucumbers. However it was very good. I did add a bit more sugar to the sauce bec...

VERY EASY to make & super yummy even if I tweaked the ingredients! It's pretty much a fool-proof kind of recipe. I used Filipino vermicelli (looks more like glass noodle) which cooks for only le...

I made this for dinner last weekend when we had my bf's parent's over. It was nice because I didn't spend all day preparing the meal. It really is light and fresh. I grow my own mint and basi...

This has to rate in the top five meals to come out of my kitchen! I had no idea I could replicate the flavours of my favourite Vietnamese restaurant. I had my heart set on serving this with beef...

Waaay too much fish sauce! Start with 1 tablespoon and work up from there. Also, use lime juice instead of vinegar - more flavor and more authentic.

This recipe is almost exactly like the one served in my local Vietnamese restaurant, but with even more fresh herbs and vegetables. I loved the lightly caramelized shallot. The only things I did...

The 1/4 cup of white vinegar made the sauce way too overpowering, 1/4 cup of lime juice is more authentic.

This recipe is spot on! I topped mine with bbq pork and lumpia cut in half on the diaginal. I wish I would have taken a picture of the dish to share with you. Next time for sure. It tasted just ...

I really enjoyed this dish, but I love cold thai noodle salads with fresh herbs. The only reason why I gave the 4 stars is that it has too much fish sauce. I've ruined dishes before with that....