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5 from 7 votes

Grilled Shrimp Vermicelli Noodle Bowl

Simple and quick to throw together, this Vietnamese grilled shrimp vermicelli noodle bowl is great for those hot and muggy days when you want a light and refreshing meal without slaving over the stove.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main, Salad
Cuisine: Asian, Vietnamese
Servings: 2 Servings
Calories: 391kcal
Author: Joyce | Pups with Chopsticks


Vermicelli Noodle Bowl

  • ½ package rice vermicelli (thin)
  • 1 carrot (cut into thin matchsticks)
  • ½ cucumber (sliced, or cut into matchsticks)
  • 3-4   lettuce leaves (cut finely into thin ribbons)
  • 1 cup pickled daikon radish (cut into thin matchsticks)
  • 1 cup bean sprouts
  • basil
  • lime wedges
  • 1 stalk green onion (finely chopped)

Grilled Shrimp

  • 12 large shrimp
  • 1 tablespoon toasted rice powder
  • 1 lime (juiced)
  • 1 teaspoon sugar
  • 3 slices ginger (roughly chopped)
  • 1 clove garlic (roughly chopped)
  • ½ tablespoon + 1 teaspoon fish sauce (or soy sauce)
  • Skewers

Nuoc Cham Sauce

  • 2 tablespoon fish sauce
  • cup hot water
  • 2 ½ tablespoon sugar
  • ½ lime (juiced)
  • 1 ½ tablespoon rice vinegar
  • 1-2 cloves garlic (finely minced)
  • 1 birdseye chilli (finely minced, optional)

Nutty Frankenstein Nuoc Cham Sauce (an alternative to Nuoc Cham)

Toppings & Extra Bits (Optional)


Vermicelli Noodle Bowl

  • In a heat proof bowl, add the dry vermicelli to it and pour boiling water into it. (Make sure you cover all the noodles with the water.)
  • Use a lid or a plate to cover the bowl to keep the heat in.
  • Soak it for the amount of time the packaging tells you. For us it was  approximately 1-2 minutes.
  • Strain the noodles through a strainer or sieve after they are pliable and feel soft, put it back in the bowl and quickly cover it with a towel to steam it for approximately 3 minutes.
  • Check it's readiness by taste testing! If it's not done and it's no longer hot, add hot water back in and repeat steps 2 and 3. Once it's done, portion a bundle into the serving bowl.
  • Cut the carrots, cucumbers, pickled daikon into slivers and put it in a bowl with bean sprouts and vermicelli noodles.
  • Finely chop the green leaf lettuce and add that into the bowl as well.
  • Finely chop the green onions, and cut the limes up into wedges and set aside inside the bowl after the noodle bowl has been assembled.

Grilled Shrimp

  • In a small bowl, combine the shrimp with all the ingredients under the Grilled Shrimp ingredient list and marinate it for 10-15 minutes
  • Once the shrimp has marinated for 10-15 minutes, remove the ginger and the garlic from the shrimp so they don't burn on the grill. Skewer the shrimp.
  • Set the grill to high heat, and when it has come to temperature, grill the shrimp for 2-3 minutes per side.
  • Serve the shrimp in the noodle bowl and enjoy!

Nuoc Cham Sauce

  • In a small bowl, dissolve the sugar with the hot water.
  • Once the sugar has dissolved, combine the rest of the Nuoc Cham ingredients.
  • Serve on the side of the noodle bowl. Tastes best when drizzling it over the noodle bowl, right before eating it.

Nutty Frankenstein Nuoc Cham Sauce (alternative to Nuoc Cham)

  • In a small bowl, combine the chinese sesame paste with the hoisin sauce until smooth and completely combined
  • Slowly add in the Nuoc Cham 1 tbsp at a time and mix until smooth.
  • Serve on the side of the noodle bowl. Tastes best when drizzling it over the noodle bowl, right before eating it.


  • If you can't find chinese sesame paste, you can substitute it with peanut butter with 1 teaspoon of sesame oil. Do not substitute sesame paste 1:1 with Tahini as that is a completely different flavour
  • If you can't find Roasted Rice Powder, you can make this at home by taking glutinous/sticky rice and lightly toasting it over the frying pan until brown, then grind it up into a powder.


Serving: 1Serving | Calories: 391kcal | Carbohydrates: 91g | Protein: 12g | Fat: 1g | Sodium: 2164mg | Sugar: 41g