Wait until you try them! They might not sound all that tasty. They are so tasty it’s hard to imagine they are healthy. Although they are excellent on their own, you can also dip them in tomato sauce, spaghetti sauce, marinara sauce, salsa, etc. Excellent for a quick breakfast or lunch on the run.
| Prep Time: | 35 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
Ingredients
- ¼ cup white vinegar
- ¼ cup fish sauce
- 2 tablespoons white sugar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- ½ 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
- ¼ cup finely chopped pickled carrots
- ¼ cup finely chopped diakon radish
- ¼ cup crushed peanuts
- 3 tablespoons chopped cilantro
- 3 tablespoons finely chopped Thai basil
- 3 tablespoons chopped fresh mint
Instructions
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set sauce aside.
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- Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
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- 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.
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- 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 noodles.
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- Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour sauce on top and toss thoroughly to coat before eating.
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Nutrition Facts
| Calories | 659 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 9 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 2565 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great for summer.
Delicious, I used medium rice noodles
Great for summer. Can tune down the vinegar a little.
Tasted too much of vinegar. In my experience, a nuoc cham sauce should be sweeter and more subtle, not taste like you’re downing a bottle of vinegar.
Be sure to pickle carrots the night before you plan to make the meal. The meal was a light, fresh, and filling meal. Very tasty.
I skipped the peanuts and I had 5 Spice chicken instead of shrimp. Great combination! I would triple the carmelized shallots. I made the pickled carrots and daikon the day before and it really added to the mix, I would not suggest to do it without the carrots/daikon (if you cannot find daikon, just do the carrots!). We had company and everyone loved the dish. Next time, I will get the proper bowls so can fit better in the dish.
Overall it was wonderful! I agree with some other reviewers that the amount of fish sauce would be overpowering. I would recommend between 2 and 3 tablespoons rather than a full quarter cup. In the sauce I also used 1 full teaspoon of garlic and doubled the red pepper flakes. I also pickled some fresh jalepeno along with the carrots to give it some extra bite. (Pickled in seasoned rice vinegar for a few hours so they’re tangy but still crisp.) I’m pretty sure I also doubled the amount of shallots. I definitely would not skip out on the herbs as I saw someone else suggest if you have the choice at all. All I was able to get was fresh cilantro and then dried mint and even just the two of those added so much flavor. I didn’t have any shrimp on-hand so I just lightly salted and grilled some chicken breast and that worked out just fine. I will say I actually think I like it better as leftovers the next day when the noodles are chilled and have had a chance to soak up the sauce and shallot flavor.
This was absolutely incredible prepared exactly as directed. I will make this for guests.
I didn’t make the shallots, I only used 2 tablespoons of the fish sauce, I used the juice of 2 limes and 2 tablespoons of Rice vinegar, I pan seared my shrimp with lemon pepper seasoning, and I used cellophane noodles, I used regular pickled radish, no daikon to be found. All those changes, and this was just outstanding. I’m dreaming of the next time to make it, which might just be tomorrow night because we have leftover cellophane noodoes, can’t let them go to waste, right? Very filling and satisfying too. You gotta make this!
Delicious! Making this again tonight
I now have a firm appreciation for my favorite vietnamese restaurant ! It takes a little prep time, but a delicious light dish!
The vinegar is too overpowering for the fish sauce. I will try to make it without adding the vinegar next time. The fish sauce should be much sweeter.
I only used this recipe for the sauce but I gotta say… AMAZING! The only difference is that I cut down on the fish sauce a little (personal preference) and added a few dashes of ginger. So good! Oh and Sriracha is a must! Awesome, awesome, awesome! *edit* I have been making this with spaghetti squash lately and it is AMAZING!
To much vinegar in dressing. Great recipe.
I used the white vinegar as listed in the recipe as opposed to the rice vinagar mentioned in the video. I personally found the sauce too sour.
Delish and easy. I used 1.5 limes and two tablespoons of vinegar, two tablespoons of sugar, and only one table spoon of fish sauce per others’ suggestions. I didn’t have all the veggie ingredients, so used a lot of substitutions and it was still good enough my kiddos devoured it.
A repeat recipe for sure
Such a great meal. I halved the fishsauce and vinegar for the sauce and did 1/4 c lime juice. It could’ve used less fishsauce and vinegar still in my opinion.
This was incredibly delicious! I made this with the Vietnamese lemon grass chicken from this site instead of the shrimp. The only change I made was to use half of the fish sauce as my husband doesn’t like it at all and it was perfect!! Make extra chicken and extra veggies to have left overs another night. Couldn’t have been better! Next time I want to add fresh spring rolls!
Wow! This is wonderful. I made it without the shrimp or any meat and it still rocked! Thank you! I’ll make this often.
Incredibly delicious! I used rice wine vinegar, broiled the shrimp, pickled shredded carrots & regular radishes in white vinegar and sugar, and added some fresh cilantro. So good even our 4 and 5 year old ate it up!