Vermicelli Noodle Bowl Recipe

Previous Next

Cook Time: 25 minutes

This delicious Vietnamese-inspired dish combines fresh shrimp, vermicelli noodles, and a tangy dressing, topped with a variety of herbs and vegetables. It's perfect for a light and flavorful meal. Follow the steps below to create this vibrant dish.

Ingredients

• cup white vinegar
• cup fish sauce
• 2 tablespoons white sugar
• 2 tablespoons lime juice
• 1 clove garlic, minced
• teaspoon red pepper flakes
• teaspoon canola oil
• 2 tablespoons chopped shallots
• 2 skewers
• 8 medium shrimp, with shells
• 1 (8 ounce) package rice vermicelli noodles
• 1 cup finely chopped lettuce
• 1 cup bean sprouts
• 1 English cucumber, cut into 2-inch matchsticks
• cup finely chopped pickled carrots
• cup finely chopped daikon radish
• cup crushed peanuts
• 3 tablespoons chopped cilantro
• 3 tablespoons finely chopped Thai basil
• 3 tablespoons chopped fresh mint

Directions

1. Prepare the dressing: In a small bowl, whisk together the white vinegar, fish sauce, sugar, lime juice, minced garlic, and red pepper flakes. Set aside to let the flavors meld.
2. Caramelize the shallots: Heat canola oil in a small skillet over medium heat. Add the chopped shallots and cook, stirring frequently, for about 8 minutes or until softened and lightly caramelized. Set aside.
3. Grill the shrimp: Preheat an outdoor grill to medium heat and lightly oil the grill grate. Skewer four shrimp onto each skewer. Grill the shrimp for 1 to 2 minutes per side, or until they turn pink and are charred on the outside. Remove from the grill and set aside.
4. Cook the noodles: In a large pot, bring water to a boil. Add the vermicelli noodles and cook for about 12 minutes, or until soft. Drain the noodles and rinse under cold water, stirring to separate them.
5. Assemble the bowls: In each serving bowl, place half of the cooked noodles in one section. In the other section, add a handful of chopped lettuce and bean sprouts. Top the noodles with sliced cucumbers, pickled carrots, daikon radish, crushed peanuts, cilantro, Thai basil, mint, and the caramelized shallots.
6. Serve: Place the shrimp skewers on top of the prepared bowls. Serve the dressing on the side. When ready to eat, pour the dressing over the ingredients and toss everything together to coat well.

Nutrition Facts

Per serving (recipe yields 2 servings):

• Calories: 659
• Fat: 13g (16% DV)
• Saturated Fat: 2g (9% DV)
• Cholesterol: 36mg (12% DV)
• Sodium: 2565mg (112% DV)
• Total Carbohydrates: 112g (41% DV)
• Dietary Fiber: 9g (31% DV)
• Sugars: 20g
• Protein: 26g (52% DV)
• Vitamin C: 21mg (24% DV)
• Calcium: 108mg (8% DV)
• Iron: 7mg (36% DV)
• Potassium: 756mg (16% DV)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

The Vermicelli Noodle Bowl, commonly known as "Bn" in Vietnam, is a popular dish from Vietnamese cuisine, often enjoyed as a light and fresh meal. This dish combines vermicelli rice noodles with a variety of fresh herbs, vegetables, protein (commonly shrimp or pork), and a tangy dressing. The use of rice noodles dates back to ancient Vietnam, where rice was the staple grain and featured in many dishes, especially in the southern regions. Over time, the dish has evolved and become a beloved staple in Vietnamese street food culture, offering a perfect balance of flavors and textures.

Regional Variations

While the general ingredients and concept of the vermicelli bowl remain consistent, regional variations exist across Vietnam. In the northern regions, the dish tends to be lighter, with simpler garnishes and less emphasis on the sweet-sour dressing. In the south, the dish is more vibrant, often featuring additional herbs like Thai basil and mint, as well as an array of pickled vegetables like carrots and daikon radish. Furthermore, variations in protein are common, with shrimp being the most traditional, though grilled pork or even tofu can be used in other regions.

How It Differs from Similar Dishes

The Vermicelli Noodle Bowl shares similarities with other noodle-based dishes in Southeast Asia, such as Thai "Pad Thai" and Cambodian "Bai Sach Chrouk." However, it stands apart due to the distinctive combination of cold noodles, fresh herbs, and the signature sweet and tangy fish sauce dressing. Unlike Pad Thai, which is typically stir-fried, the Vermicelli Noodle Bowl is served cold, making it a refreshing option, especially in hot weather. Furthermore, while many noodle dishes rely heavily on soy-based sauces, this dish prominently features fish sauce, giving it a unique depth of umami flavor.

Where It Is Typically Served

The Vermicelli Noodle Bowl is a common offering in Vietnamese restaurants and street food stalls, particularly in the southern regions of Vietnam. It is often served as a quick lunch or dinner, making it ideal for busy days. Outside of Vietnam, this dish has gained popularity in other countries, especially in areas with large Vietnamese communities. You can find it in Vietnamese restaurants globally, where it is often served alongside other classic dishes like pho and banh mi.

Interesting Facts

1. Freshness is key: The Vermicelli Noodle Bowl is known for its use of fresh, raw vegetables and herbs. The crunchiness of the vegetables contrasts beautifully with the soft noodles and tender grilled shrimp.

2. Fish sauce: A key ingredient in the dressing, fish sauce is made from fermented fish and salt. It's a crucial component in Vietnamese cooking, providing a salty and savory flavor to many dishes.

3. Street food icon: In Vietnam, the Vermicelli Noodle Bowl is often sold as street food, served in plastic bowls and enjoyed quickly on the go. The dishs versatility and ease of preparation make it a favorite among local vendors.

4. Health benefits: With its combination of fresh vegetables, lean protein, and rice noodles, this dish is not only delicious but also nutritious, offering a good balance of fiber, protein, and vitamins.

FAQ about Vermicelli Noodle Bowl Recipe

Comments