Vermicelli Noodle Bowl Recipe - Castle Memphis

Vermicelli noodle bowl recipe

This vermicelli bowl has grilled shrimp cucumber bean sprouts rice vermicelli noodles and fresh herbs perfect for hot weather this dish is simple and pleasant to make especially when tossed with a tangy sweetandsour sauce

Ingredient – ¼ cup white vinegar – ¼ cup fish sauce – 2 tablespoons white sugar – 2 tablespoons lime juice – 1 clove garlic minced – ¼ teaspoon red pepper flake – ½ teaspoon canola oil – 2 tablespoons chopped shallot – 2 skewer – 8 medium shrimp with shell – 1 8 ounce package rice vermicelli noodle – 1 cup finely chopped lettuce – 1 cup bean sprout – 1 english cucumber cut into 2inch matchstick – ¼ cup finely chopped pickled carrot – ¼ cup finely chopped diakon radish – ¼ cup crushed peanut – 3 tablespoons chopped cilantro – 3 tablespoons finely chopped thai basil – 3 tablespoons chopped fresh mint


Circled dot 1 in a small bowl whisk together vinegar fish sauce sugar lime juice garlic and red pepper flakes leave aside

Circled dot 2 in a small skillet heat the oil over medium heat add the shallots and simmer stirring for about 8 minutes until softened and beginning to caramelize fill in some text

Circled dot 3 set an outside grill over medium heat and give the grates a quick oiling put four shrimp on a skewer and grill for one to two minutes on each side or until the shrimp are pink and have a charred exterior put aside

Circled dot 4 heat up a big saucepan of water until it boils cook the vermicelli noodles for 12 minutes or until they become tender after draining rinse the noodles under cold water while stirring to separate them

Circled dot 5 put cooked noodles in one half of each serving bowl and add bean sprouts and lettuce to the other half to assemble the vermicelli bowl add carrots cucumbers daikon peanuts cilantro thai basil mint and caramelized shallots to the top of each bowl serve with the sauce and shrimp skewers on the side before eating pour the sauce over the top and toss well to coat

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