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Shrimp Vermicelli Bowl

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Ingredients

  • 1 –1.5 lb shrimp peeled, deveined, butterflied
  • 1 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 tsp oyster sauce
  • 1 tsp chicken bouillon
  • 5 cloves garlic minced
  • 🥬 Bowl Toppings:
  • 1 carrot julienned
  • ½ cucumber thinly sliced
  • Leafy greens lettuce preferred — I used arugula on hand
  • Roasted peanuts optional, for crunch
  • 🥣 Vietnamese Fish Sauce Dressing Nước Chấm:
  • 4 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • ¼ cup warm water
  • 1½ tbsp sugar
  • 4 cloves garlic minced
  • 2 Thai chili peppers sliced (adjust to spice level)

Instructions

  • Cook rice noodles according to package instructions. Rinse with cold water and set aside.
  • Marinate the shrimp with dark soy sauce, fish sauce, sugar, oyster sauce, bouillon, and garlic. Cover and chill in the fridge for at least 15–30 minutes.
  • While shrimp marinates, prep your veggies — julienne carrots and slice cucumbers. Wash and dry greens.
  • In a bowl, dissolve sugar in warm water.
  • Stir in fish sauce, lime juice, minced garlic, and chilies. Set aside.
  • In a hot pan, drizzle a bit of oil and cook shrimp for 2–3 minutes per side, until pink and slightly charred.
  • Assemble your bowl by adding a base of rice noodles. Top with greens, carrots, cucumbers, shrimp, and peanuts.
  • Drizzle generously with the fish sauce dressing.
  • Serve immediately and enjoy!