Recipe by Allrecipes
"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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red pepper flakes
medium shrimp, with shells
1 (8 ounce) package
rice vermicelli noodles
finely chopped lettuce
English cucumber, cut into 2-inch matchsticks
finely chopped pickled carrots
finely chopped diakon radish
finely chopped Thai basil
chopped fresh mint
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...
The 1/4 cup of white vinegar made the sauce way too overpowering, 1/4 cup of lime juice is more authentic.
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 =
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!
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.
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!
This is perfect for the summer. I added grilled calamari and shrimp infused with lemon and garlic for a little bit of a kick. It was a big hit.
Great! We eat noodle bowls a lot. They are light but still fill you up
* Percent Daily Values are based on a 2,000 calorie diet.
Vermicelli Noodle Bowl
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 115
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