rice noodle bowl

Simple and quick to throw together, this Vietnamese grilled shrimp vermicelli noodle bowl is great for those hot and muggy days when you want a light and refreshing meal without slaving over the stove.

Grilled Shrimp Vermicelli Noodle Bowl

rice vermicelli ((thin))

carrot

cucumber

lettuce leaves

pickled daikon radish

bean sprouts

basil

lime wedges

green onion ((finely chopped))

shrimp

rice powder

lime ((juiced))

sugar

ginger ((roughly chopped))

garlic ((roughly chopped))

fish sauce ((or soy sauce))

Skewers

fish sauce

water

rice vinegar

garlic ((finely minced))

birdseye chilli ((finely minced, optional))

Nuoc Cham

sesame paste

hoisin sauce

crispy onions

Sriracha chili sauce

In a heat proof bowl, add the dry vermicelli to it and pour boiling water into it. (Make sure you cover all the noodles with the water.)

Use a lid or a plate to cover the bowl to keep the heat in.

Soak it for the amount of time the packaging tells you. For us it was  approximately 1-2 minutes.

Strain the noodles through a strainer or sieve after they are pliable and feel soft, put it back in the bowl and quickly cover it with a towel to steam it for approximately 3 minutes.

Check it's readiness by taste testing! If it's not done and it's no longer hot, add hot water back in and repeat steps 2 and 3. Once it's done, portion a bundle into the serving bowl.

Cut the carrots, cucumbers, pickled daikon into slivers and put it in a bowl with bean sprouts and vermicelli noodles.

Finely chop the green leaf lettuce and add that into the bowl as well.

Finely chop the green onions, and cut the limes up into wedges and set aside inside the bowl after the noodle bowl has been assembled.

Vermicelli Noodle Bowl

In a small bowl, combine the shrimp with all the ingredients under the Grilled Shrimp ingredient list and marinate it for 10-15 minutes

Once the shrimp has marinated for 10-15 minutes, remove the ginger and the garlic from the shrimp so they don't burn on the grill. Skewer the shrimp.

Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side.

Serve the shrimp in the noodle bowl and enjoy!

Grilled Shrimp

In a small bowl, dissolve the sugar with the hot water.

Once the sugar has dissolved, combine the rest of the Nuoc Cham ingredients.

Serve on the side of the noodle bowl. Tastes best when drizzling it over the noodle bowl, right before eating it.

Nuoc Cham Sauce

In a small bowl, combine the chinese sesame paste with the hoisin sauce until smooth and completely combined

Slowly add in the Nuoc Cham 1 tbsp at a time and mix until smooth.

Nutty Frankenstein Nuoc Cham Sauce (alternative to Nuoc Cham)

Spring Roll Bowls - basil, mint, rice noodles, fish sauce, brown sugar, lime juice, and whatever other protein and veggies you have on hand! Easy to make meatless!

Spring Roll Bowls with Sweet Garlic Lime Sauce

garlic

lime juice

vegetable oil

rice noodles

serrano pepper

peanuts

avocados

carrots

red bell pepper

lb. of shrimp, tofu, or chicken (optional)

SAUCE PREP

Pulse the sauce ingredients together in a blender or food processor.

NOODLE PREP

Cook your rice noodles by soaking them in cold water for about 30 minutes. When they&#8217;re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*

VEG PREP

Mince the herbs, slice the serrano pepper, and peel or julienne cut the vegetables.

PROTEIN PREP

Cook your shrimp, tofu, or chicken if you&#8217;re adding that in. 

BOWL PREP

Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.

Lindsay love this fresh spring bowl!! Dying over those noodles and crunchy jalapenos!! Pinned!!

I have the really strong urge to go spell fish sauce...WHAT IS WRONG WITH ME?!

yay for spring!! bowl meals get so much more colorful &lt;3

Wow, what a great idea! This is definitely going on my menu this week - was thinking that vermicelli noodles would be delicious... but then would that just  be bun? Either way, delicious :)

Looks lovely! Cannnot wait to try. Also thanks for the disclaimer on the fish sauce. I always avoided it because the sound of it was disgusting. Thanks Lindsay, love your posts and recipes! (Not made yet but knowing your recipes this will be another winner!)

This is officially my new favorite bowl recipe of yours! Total perfection Lindsay! Pinned and making this weekend for the hubby and I. :)

https://content.jwplatform.com/videos/n1ElymcI.mp4

Spring Roll Bowls – basil, mint, rice noodles, fish sauce, brown sugar, lime juice, and whatever other protein and veggies you have on hand! Easy to make meatless!

Spring Roll Bowls

Make a fresh Buddha bowl based on a Vietnamese rice noodle salad, complete with lime juice-fish sauce dressing and lemongrass beef. Just as good with tofu or shrimp! Store extra sauce in the fridge for up to 5 days.

Rice Noodle Buddha Bowl with Vietnamese dressing

rice vermicelli noodles (or grain of choice)

cooking oil (optional)

head Bibb lettuce, torn into large pieces

shallot

fish sauce (or soy sauce)

brown sugar

flank steak,

cooking oil

lime juice (freshly squeezed)

garlic (minced)

Thai bird chilies, sliced (optional)

water (as needed)

shallots

Bring a pot of water to boil over high heat. Place vermicelli noodles in the boiling water an remove from heat. Let sit until softened, 4 to 5 minutes. Drain using a colander and rinse under cold water. Drain away excess water, tossing noodles with oil if they stick together.

Prepare the noodles:

Puree lemongrass, shallot, garlic, fish sauce, and sugar in a food processor. Place in a medium bowl or resealable bag; add steak and toss to coat. Let marinate at least 30 minutes, up to a day.

Heat cooking oil in a pan over medium-high heat. Remove steak from marinade and sear in the hot pan, without stirring, until no longer pink, 3 to 4 minutes per side.

Marinate the beef:

Mix dressing ingredients together. Let chill until ready to use.

For the dressing:

Divide rice noodles between serving bowls. Top with 2 handfuls of veggies, flank steak, and beef. Drizzle peanut sauce over ingredients and top with fried shallots.

Assembling the bowls:

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