- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This vermicelli bowl combines fresh herbs, rice vermicelli noodles, cucumber, bean sprouts, and grilled shrimp. Tossed with a tangy sweet-and-sour sauce, it's a simple and satisfying dinner that's perfect for hot weather.
Ingredient:
- 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
