A healthy shrimp rice noodle bowl recipe full of deliciously balanced bold and savory flavors. Lots of chopping required, but it is totally worth it!
I love Asian food. Korean, Vietnamese, Chinese, Japanese, etc. The balance, and often bold flavors, are just super appealing to me. I could eat Asian food every day! You know that question kids often ask each other…”if you had to eat one food for the rest of your life, what would it be?” My answer would be Asian food because there is so much diversity in it. Or maybe that is a cop-out since I am sure the answer is really supposed to be something like “pizza” or “mac ‘n cheese,” but whatever.
My boyfriend and I are super lucky when it comes to Asian restaurant dining options. Looking at yelp, there are over 20 Asian restaurants within 2 miles of where we live. That seems insane! So many options! The only thing that I have had a difficult time finding in Vietnamese restaurants around here is some really good bún, which is a rice noodle bowl with grilled meat and a ton of veggies. That makes it a salad of sorts, doesn’t it? There are plenty of places to get quality pho (Vietnamese rice noodle soup…super delicious), but the bún have always fallen short. So I decided to make my own and share it with you all!
I decided to call my bún recipe a shrimp rice noodle bowl, because I am not super creative with recipe names 🙂 But don’t let the lame name discourage you from making it…this shrimp rice noodle bowl is super delicious! Savory, sweet, and the sauce is a little spicy…perfect for sharing with friends, or making a batch and eating it for a few meals in a row.
Normally bún is made with grilled meats, but I really didn’t want to pull out the huge cast iron grill pan when making this recipe. Instead I poached the shrimp, cooked the noodles in the shrimp cooking liquid, and made the sauce in a small pot! There ya go…only two pots to clean! Too bad you will have to wash a cutting board, knife, serving bowls, prep bowls…did I mention that I don’t have a dishwasher. Kind of a bummer, not having a dishwasher and being a food blogger. But that doesn’t matter, because a home cooked meal, especially this shrimp rice noodle bowl, is always delicious and worth the time!
Just a couple recipe notes for you awesome readers…if you can’t find thin rice vermicelli in stores, amazon does have it (or if you don’t know what it looks like in a bag, you can see a picture of it in the previous link…sorry I forgot to take a pic of it). Also, the bag that I had weighed 10.5 oz dry. If you have a difficult time finding that size bag, I suggest using a scale to measure out the correct amount from the bag you buy, but it is okay to guesstimate the correct amount too. Using a little too much or little in the recipe won’t make a huge difference!
I hope you make it and enjoy it as much as Stephen and I do. Also, if you really like Asian food, check out these other recipes! The spicy cabbage and snap pea salad is easy to make and has a nice kick to it, and the tangy deviled eggs are a fun spin on a classic.Print
A healthy shrimp rice noodle bowl recipe full of deliciously balanced sweet and savory flavors. Lots of chopping required, but it is totally worth it!
- 1 pound extra-large shrimp, peeled and deviened
- 10 cloves of garlic, smashed
- 1 tsp. salt
- 1 lime
- 10.5 oz rice vermicelli noodles
- 1 cup shredded lettuce
- 1 cup matchstick cut daikon radish
- 1 cup matchstick cut seedless cucumber
- 1 cup matchstick cut carrots
- 1/2 cup thinly sliced scallions
- 1/3 cup roasted peanuts, chopped
- 2 tbsp. chopped basil
- 2 tbsp. chopped mint
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 2 tbsp. rice vinegar
- 1 1/2 tsp. dark brown sugar tightly packed
- 3–4 Thai chilis, thinly sliced
- 2 cloves garlic, minced
- Fill a large pot with water. Add garlic cloves, salt, and the juice from the lime. Bring to a boil and boil for 5 minutes. Remove from heat and add shrimp. Let shrimp hang out in the hot water for 5 minutes, or until cooked through.
- Transfer about 2 cups of the cooking liquid to a large bowl filled with ice (you will use the remaining liquid to cook the noodles) and, using a slotted spoon, add the shrimp and garlic cloves to the ice bath.
- Place the sauce ingredients into a small pot and, stirring often, bring to a boil. Remove from heat and allow to cool.
- Return the shrimp cooking liquid to a boil. Add the rice vermicelli noodles and boil until slightly chewy and tender, about 8 minutes. Transfer noodles to a strainer and rinse with cold water until the noodles are no longer hot. Drain the noodles well.
- Place the lettuce in a large serving bowl. Top with noodles, remaining ingredients, shrimp (discard the garlic), sauce, and toss to coat.
If you can’t find thin rice vermicelli in stores, amazon does have it. [br]Also, the bag that I had weighed 10.5 oz dry. If you have a difficult time finding that size bag, I suggest using a scale to measure out the correct amount from the bag you buy, but it is okay to guesstimate the correct amount too. Using a little too much or little in the recipe won’t make a huge difference!