Vermicelli Noodle Salad Bowl

Ingredients List

• 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

Cooking Instructions

In a small bowl, whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes; set the dressing aside.

In a small skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened and lightly caramelized, about 8 minutes.

Preheat an outdoor grill to medium heat and lightly grease the grill grates. Thread 4 shrimp onto each skewer and cook, turning until they turn pink and develop a charred exterior, about 1 to 2 minutes per side. Remove from the grill and set aside.

Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain the noodles and rinse with cold water, stirring to separate them.

To assemble the vermicelli bowl, place the cooked noodles in one half of each bowl. Add lettuce and bean sprouts to the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and the sauce on the side. Drizzle the sauce over the bowl and toss everything well to coat before serving.

Nutritional Information (per serving)