Vermicelli Noodle Bowl

Ingredients:

• 8 medium shrimp
• 1 cup bean sprouts
• 3 tbsp cilantro, chopped
• 1/4 cup diakon radish, thinly sliced
• 1 English cucumber, julienned
• 1 clove garlic, minced
• 1 cup lettuce, shredded
• 3 tbsp fresh mint leaves
• 1/4 cup peanuts, chopped
• 1/4 cup pickled carrots
• 2 tbsp shallots, thinly sliced
• 3 tbsp Thai basil leaves
• 1/4 cup fish sauce
• 2 tbsp lime juice
• 1 (8 ounce) package rice vermicelli noodles
• 1/4 tsp red pepper flakes
• 2 tbsp white sugar
• 1/2 tsp canola oil
• 1/4 cup white vinegar
• 2 skewers

Instructions:

1. Prepare the Shrimp: Thread the shrimp onto skewers, season with salt and pepper, and grill over medium heat until pink and cooked through, about 2-3 minutes per side. Remove from skewers and set aside.
2. Cook the Vermicelli Noodles: Cook the rice vermicelli noodles according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Prepare the Vegetables: In a large bowl, combine the bean sprouts, cilantro, diakon radish, cucumber, minced garlic, lettuce, mint leaves, peanuts, pickled carrots, shallots, and Thai basil leaves. Toss gently to combine.
4. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, red pepper flakes, white sugar, canola oil, and white vinegar until well combined.
5. Assemble the Noodle Bowls: Divide the cooked vermicelli noodles among serving bowls. Top with the prepared vegetable mixture and grilled shrimp.
6. Serve: Drizzle the dressing over the noodle bowls or serve it on the side for individual customization. Garnish with additional fresh herbs, peanuts, and lime wedges, if desired.

Cook Notes and Variations:

• Protein Options: Feel free to substitute the grilled shrimp with other proteins such as grilled chicken, tofu, or thinly sliced beef for variety.
• Vegetarian/Vegan Option: Omit the shrimp and use tofu or tempeh as a plant-based protein alternative. You can also add extra vegetables such as bell peppers, snap peas, or shredded cabbage.
• Gluten-Free Option: Use gluten-free tamari or coconut aminos instead of fish sauce to make this recipe gluten-free.
• Customize the Toppings: Get creative with the toppings! Add sliced avocado, chopped scallions, or crispy fried shallots for extra flavor and texture.
• Spice Level: Adjust the amount of red pepper flakes according to your preference for spice. You can also add thinly sliced Thai chili peppers for an extra kick.

Keto Version and Low-Carb Option:

• Keto Version: To make this recipe keto-friendly, replace the rice vermicelli noodles with spiralized zucchini noodles or shirataki noodles. You can also reduce the amount of sugar in the dressing or use a sugar-free sweetener like erythritol or stevia.
• Low-Carb Option: For a low-carb option, use shirataki noodles or skip the noodles altogether and serve the vegetable and protein mixture over a bed of lettuce or shredded cabbage.

With its vibrant colors, fresh flavors, and satisfying textures, this Vermicelli Noodle Bowl recipe is a feast for the senses. Whether enjoyed as a light lunch, a refreshing dinner, or a crowd-pleasing party dish, it’s sure to impress with its delicious combination of grilled shrimp, crisp vegetables, and zesty dressing. Get creative with your toppings and enjoy this versatile dish any time of year

Enhancing Flavor:

• Marinade: For added flavor, marinate the shrimp in a mixture of garlic, lemon juice, and olive oil before grilling. This will infuse the shrimp with delicious citrus and garlic notes.
• Grilled Vegetables: Consider grilling some of the vegetables, such as the red bell pepper or onion, alongside the shrimp for a smoky flavor and charred texture. Simply brush the vegetables with olive oil and season with salt and pepper before grilling until tender.
• Fresh Herbs: Experiment with different fresh herbs in the salad mixture to enhance the overall flavor profile. Basil, cilantro, and Thai basil all add a burst of freshness and aroma.

Presentation and Serving Suggestions:

• Family Style: Serve the assembled vermicelli noodle bowls family-style, allowing everyone to customize their bowls with their favorite toppings and dressing. This interactive dining experience is perfect for gatherings and parties.
• Garnish: Elevate the presentation of the dish by garnishing each bowl with a sprinkle of chopped peanuts, a sprig of fresh cilantro or mint, and a lime wedge for squeezing over the noodles.
• Serving Platter: Arrange the grilled shrimp and vegetable mixture on a large serving platter and place the cooked vermicelli noodles in a separate bowl. Allow guests to assemble their own noodle bowls at the table, creating a visually stunning display.

Cooking Tips:

• Even Cooking: To ensure that the shrimp cook evenly and develop a nice char on the grill, make sure they are evenly spaced on the skewers and not overcrowded.
• Prevent Sticking: To prevent the shrimp from sticking to the grill grates, lightly oil the grill grates or spray them with cooking spray before placing the shrimp skewers on the grill.
• Doneness: Shrimp cook quickly and can become rubbery if overcooked. Keep a close eye on them while grilling and remove them from the heat as soon as they turn pink and opaque.

Variations:

• Asian-Inspired: Give the dish an Asian twist by adding ingredients such as sliced snow peas, shredded carrots, and water chestnuts to the vegetable mixture. Serve with a drizzle of hoisin sauce or sriracha mayo for extra flavor.
• Mediterranean Flavors: Incorporate Mediterranean flavors by adding chopped Kalamata olives, diced tomatoes, and crumbled feta cheese to the salad mixture. Finish with a sprinkle of oregano and a squeeze of lemon juice.
• Spicy Option: For a spicy kick, toss the cooked vermicelli noodles with a homemade chili garlic sauce or sambal oelek before adding the vegetable and shrimp mixture. Top with sliced jalapenos or red pepper flakes for additional heat.

Keto Version and Low-Carb Option (Continued):

• Keto Version: Another keto-friendly option is to replace the traditional fish sauce with coconut aminos, which has a similar umami flavor without the carbs. Additionally, use erythritol or monk fruit sweetener in place of sugar for the dressing.
• Low-Carb Option: To further reduce the carb content, swap out the pickled carrots for thinly sliced bell peppers or radishes. You can also increase the protein content by adding grilled chicken or tofu to the noodle bowls.

In conclusion, this Vermicelli Noodle Bowl recipe offers a delightful combination of flavors, textures, and colors that will tantalize your taste buds and impress your guests. Whether you’re looking for a light and refreshing meal for a hot summer day or a vibrant dish to brighten up your dinner table, this recipe is sure to please. With its versatility and customizable options, you can easily adapt it to suit your preferences and dietary needs. So fire up the grill, gather your ingredients, and get ready to enjoy a delicious and satisfying meal that celebrates the vibrant flavors of Vietnamese cuisine.