Look, I’ve spent a lot of time playing around with Southeast Asian flavors in my own kitchen, and this Vietnamese Vermicelli Noodle Bowl (or Bún Tôm) is the one meal I constantly come back to when I want something that feels like a “reset.” It’s light, it’s crunchy, and that dressing is basically liquid gold.
The secret is all in the temperature contrast—the cold, bouncy noodles against the warm, charred shrimp. It’s a total flavor bomb that doesn’t leave you feeling heavy.
Vietnamese Vermicelli Noodle Bowl
What You’ll Need to make this Vietnamese Vermicelli Noodle Bowl
My Signature Nước Chấm (Dressing):
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¼ cup fish sauce (don’t skip this, it’s the soul of the dish!)
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¼ cup white vinegar
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2 tbsp white sugar
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2 tbsp fresh lime juice
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1 fat clove of garlic, minced fine
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¼ tsp red pepper flakes (add more if you like a kick)
The Skewered Shrimp:
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8 medium shrimp (I leave the shells on for extra flavor while grilling)
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½ tsp canola oil
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2 tbsp chopped shallots
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2 wooden or metal skewers
The Fresh Bowl Base:
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1 package (8 oz) rice vermicelli noodles
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1 cup crisp lettuce, shredded
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1 cup fresh bean sprouts
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1 English cucumber, cut into matchsticks
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¼ cup pickled carrots & ¼ cup daikon radish (for that essential tang)
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¼ cup crushed peanuts for crunch
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3 tbsp each: fresh cilantro, Thai basil, and mint
Chopped shallots
Medium shrimp
Lettuce
Rice vermicelli noodles
How I Put It Together
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The Sauce First: I always start by whisking the fish sauce, vinegar, sugar, lime, garlic, and chili in a jar. Let it sit while you prep everything else; the garlic and chili need that time to really infuse into the liquid.
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Noodle Prep: Boil your vermicelli for about 3–4 minutes. Here’s my pro tip: rinse them under very cold water immediately and shake the colander hard. You want them dry and chilly, not soggy.
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Char the Shrimp: I toss my shrimp with the oil and shallots right before skewering. Get your grill or pan screaming hot. You only need about 2 minutes per side to get that perfect pink curl and a bit of char on the shells.
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The Build: I like to lay down a thick bed of lettuce first, then the cold noodles. I arrange the cucumber, sprouts, and pickles in little piles around the edge because it looks beautiful.
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The Finish: Lay that hot shrimp skewer right on top. This Vietnamese Vermicelli Noodle Bowl isn’t complete without a massive handful of fresh herbs and peanuts. Pour the dressing over the whole Vietnamese Vermicelli Noodle Bowl and toss it all together right before you dive in.
The Details about this Vietnamese Vermicelli Noodle Bowl
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Prep Time: 20 mins
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Cook Time: 10 mins
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Calories: ~410 per bowl
Quick Tip: If you’re meal-prepping this for work, keep the dressing in a separate small container. Add it only when you’re ready to eat so the veggies stay snappy!
Source: www.allrecipes.com
