Lemongrass Shrimp Vermicelli Bowls
Cool rice vermicelli bowls topped with lemongrass and garlic-marinated grilled shrimp, fresh herbs, pickled vegetables, and a nuoc cham dipping sauce.
- Total time
- 30 min
- Servings
- 2
- Calories
- 380
- Protein
- 26g
vietnameseseafoodnoodleslightgluten-freedairy-freefresh
Ingredients
- 280 g large shrimp, peeled
- 150 g rice vermicelli
- 2 tbsp lemongrass, finely minced
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 3 piece garlic cloves
- 2 tsp sugar
- 1 piece carrot, julienned
- ½ piece cucumber, julienned
- ¼ cup fresh mint
- ¼ cup fresh cilantro
- 1 piece chili, sliced
- 1 tbsp vegetable oil
Instructions
- 1
Marinate shrimp with lemongrass, 1 tbsp fish sauce, half the garlic, and oil for 10 minutes.
- 2
Make nuoc cham: combine remaining fish sauce, lime juice, sugar, minced garlic, and chili. Stir until sugar dissolves.
- 3
Soak vermicelli in boiling water for 5 minutes, drain, and rinse under cold water.
- 4
Grill or pan-fry shrimp 2 minutes per side. Assemble bowls with vermicelli, shrimp, carrot, cucumber, mint, and cilantro. Drizzle nuoc cham generously over the top.
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