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5 from 12 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