Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Vietnamese rice noodle bowl topped with smoky grilled shrimp, fresh herbs, and crunchy vegetables, drizzled with a tangy nuoc cham dipping sauce. This vietnamese-inspired seafood ready in about 33 minutes blends ounces vermicelli rice noodles, peeled and deveined large shrimp, stalk, minced lemongrass into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 8 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 ounces vermicelli rice noodles in hot water for 10 minutes until tender, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a bowl, combine 16 peeled and deveined large shrimp with 1 minced lemongrass stalk, 2 minced garlic cloves, 2 tablespoons fish sauce, 1 teaspoon sugar, 1/2 teaspoon black pepper, and 2 tablespoons vegetable oil. Marinate for 20 minutes.
  3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: In a small bowl, whisk together 2 tablespoons lime juice, 3 tablespoons water, 1 tablespoon fish sauce, and 1 teaspoon sugar to make the nuoc cham dressing.
  5. Step 5: To assemble bowls, divide the drained noodles among 4 bowls. Top each with grilled shrimp, 1/4 cup shredded carrots, 1/4 cup julienned cucumber, 1 tablespoon fresh mint leaves, and 1 tablespoon fresh cilantro.
  6. Step 6: Drizzle each bowl with the nuoc cham dressing and sprinkle 1 tablespoon chopped roasted peanuts on top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing take to make?

Total time is about 33 minutes (25 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vermicelli Rice Noodle Bowl with Grilled Shrimp and Nuoc Cham Dressing?

Vietnamese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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