Vermicelli Noodle Bowl Recipe -
Vermicelli Noodle Bowl Recipe
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Fresh Vietnamese Vermicelli Bowl
See how to make a super-fresh Vietnamese noodle bowl. See more
  • READY IN 1 hr

Vermicelli Noodle Bowl

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2012

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 because I like it a bit sweeter...

Most Helpful Critical Review
May 06, 2015

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.

Jul 19, 2012

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 less than 5 mins. :] Special sauce + sriracha =

Jul 26, 2012

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 basil so that worked well for this recipe! The only differences were, I added scallions as well which really added to the flavor. I also made chicken too because my bf was afraid it wouldn't be enough (he was way off on that-my bf's dad even commented that it was so good, it didn't even need meat). Also, I didn't cut my cucumber into matchsticks because I don't know how to do that. Also, I don't know what diakon radishes are, so I used regular ones. Every bite my bf's dad took he went "mmm" so I knew it was good! It was a bit too fishy for me, so I didn't really use any sauce on mine, so I may try a different sauce next time. Definitely worth trying! Perfect time of year for it!

Sep 23, 2012

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 because of the photo, though the recipe calls for grilled shrimp, so I used an 8-oz top sirloin seasoned with garlic salt. I followed the recipe almost exactly, omitting only the radish, basil and mint. I didn't have pickled carrots, so I shaved a carrot thinly, with a potato peeler, to match the size of the matchstick cucumbers. We only abandoned the herbs, which I'd planned to cut from the garden at the last minute, because the assembled plates (wouldn't fit in bowls) looked satisfying already, and we were starving! It was delicious, leaving enough noodles, veggies and garnish to have for lunch the next day. One of the other reviews says this would be delicious without meat, and they are 100 percent correct! I can't wait to make this again. My husband and I can't stop talking about how delicious it was and how unlike anything we've attempted to make at home. Maybe we'll try the grilled shrimp next time.

May 26, 2013

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 didn't include were the daikon and the bean sprouts. I may try the dressing without fish sauce next time to achieve an even fresher flavor. My proteins were some leftover grilled chicken and shrimp sauteed in a combination of olive and sesame oil. Delicious--thanks for the recipe!

Aug 03, 2014

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

Oct 01, 2012

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 like my favorite vietnamese restaurant's dish. My husband was convinced he was not going to like it and he LOVED it!


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  • Calories
  • 659 kcal
  • 33%
  • Carbohydrates
  • 112.3 g
  • 36%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 2565 mg
  • 103%

* Percent Daily Values are based on a 2,000 calorie diet.

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