These Shrimp Vermicelli Bowls are fresh, flavorful, and inspired by one of my favorite Vietnamese dishes. Tender shrimp, crisp cucumbers, fresh herbs, and a tangy spicy dressing get tossed with vermicelli noodles for a quick dinner that's light, refreshing, and packed with flavor.
Bún Th?t N??ng, a traditional Vietnamese noodle salad often made with grilled pork, is one of my all-time favorite dishes to order at a Vietnamese restaurant. These Shrimp Vermicelli Bowls are my fresh and speedy twist on that classic, swapping the pork for quick-cooking shrimp to create a light, flavorful meal that's easy enough for busy weeknights.
With tender shrimp, crisp cucumbers, fresh herbs, rice noodles, and a tangy spicy dressing, these bowls have the perfect balance of freshness, texture, and flavor. It's the kind of dinner that feels refreshing and satisfying at the same time while still being simple enough to throw together without much fuss.
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Why you'll love this shrimp noodle bowl.
Light, fresh, and flavorful - The perfect balance of cool, crisp veggies and bold, spicy shrimp.
Quick and easy - Ready in under 30 minutes, making it ideal for busy weeknights.
Customizable - Use your favorite herbs, adjust the spice level, or swap in another protein like tofu or chicken.
Healthy and satisfying - Packed with lean protein, fresh vegetables, and gluten-free rice noodles.
Great for warm weather - A no-fuss meal that's refreshing, hydrating, and perfect for summer.
Equipment
For this recipe you will need mixing bowls, a whisk and a cast iron skillet or griddle.
Ingredients & Substitutions
- Raw shrimp, peeled and deveined - I usually use large raw shrimp, but medium shrimp work just fine too. Fresh or frozen shrimp both work, just make sure they are fully thawed and patted dry before cooking.
- Cocktail cucumbers - English cucumbers also work well here and have fewer seeds than standard cucumbers.
- Fresh lime juice - I highly recommend using freshly squeezed lime juice rather than bottled for the best flavor.
- Fish sauce - Fish sauce adds that salty, savory depth that makes this dish taste restaurant-quality. Don't skip it unless absolutely necessary. If you need a substitute, soy sauce can work, but the flavor will be a little different.
- Rice vinegar - Rice vinegar adds mild acidity without overpowering the dish. Unseasoned rice vinegar is best here.
- Sugar - A little sugar helps balance the acidity, spice, and saltiness in the dressing. You can use white sugar, honey, or even brown sugar if needed.
- Chili garlic sauce - You can adjust the amount depending on how spicy you like your noodle bowls.
- Garlic - I recommend freshly crushed or minced garlic for the best results.
- Fresh ginger - Fresh ginger gives the dressing a bright, slightly warm flavor that pairs perfectly with the lime and herbs. Freshly grated ginger works best.
- Toasted sesame oil - A small amount of toasted sesame oil adds a rich, nutty flavor that really rounds out the dressing. Since it has a strong flavor, a little goes a long way.
- Vegetable oil or olive oil
- Vermicelli rice noodles (cook according to package instructions) - These light rice noodles cook quickly and soak up the flavorful dressing beautifully. Be careful not to overcook them or they can become mushy.
- Fresh herbs: Thai basil, Mint and Cilantro- The fresh herbs absolutely make this dish. They add freshness, brightness, and tons of flavor. Feel free to mix and match depending on what you have available, though I highly recommend using at least two varieties for the best flavor.
Optional Toppings
- Shredded lettuce
- Bean sprouts
- Matchstick carrots
- Crushed peanuts
Recipe FAQs
I highly recommend using raw shrimp for this recipe. Both the marinade and the searing give these noodle bowls fantastic flavor and texture that you won't get from using precooked shrimp.
These noodle bowls have a decent kick but won't blow your head off. Feel free to adjust the amount of chili garlic sauce to suit your preferred heat level.
I recommend following the package instructions and cooking to al dente. For the vermicelli I used I brought a pot of water to a rolling boil, added the noodles then immediately turned the heat to low and cooked on a simmer for 5 minutes. Then I drained them and rinsed with cold water.
Thai basil works beautifully in this recipe but feel free to substitute with regular basil if you can't find any.
More summer recipes for you to try.
Grilled Pepper & Mozzarella Sandwiches
Made these Shrimp Vermicelli Bowls? Let me know what you think in the comments!
Recipe
Spicy Shrimp and Noodle Bowls
Equipment
- Mixing bowls
- Cast iron skillet or searing pan
Ingredients
- 1 lb raw shrimp, peeled and deveined
- ⅓ cup fresh lime juice
- 2 tablespoon fish sauce
- 2 tablespoon rice vinegar
- 3 tablespoon sugar
- 1-2 teaspoon chili garlic sauce
- 2 cloves garlic, crushed
- ½ teaspoon fresh ginger, grated
- ¼ teaspoon toasted sesame oil
- 1-2 tablespoon vegetable oil can substitute olive oil
- 8 oz vermicelli rice noodles, cooked according to package instructions
- 1 cup cocktail cucumbers, sliced
To assemble
- shredded lettuce
- matchstick carrots
- bean sprouts
- crushed peanuts
- Fresh Thai basil
- Fresh cilantro, chopped
- Fresh mint, chopped
- Lime wedges
Instructions
- In a small mixing bowl whisk together lime juice, fish sauce, rice vinegar, sugar, chili garlic sauce, garlic, ginger and sesame oil. In a separate bowl combine raw shrimp and 3-4 tablespoon of the sauce. Marinate for 10-15 minutes while you prepare the noodles and vegetables.
- While the shrimp is marinating prepare vermicelli noodles according to package instructions. Drain and rinse with cold water then set aside. Then wash the vegetables, slice the cucumbers, shred the lettuce, cut the carrots and chop the herbs.
- Drizzle oil into a cast iron skillet and heat on high until shimmering. Shaking off any excess liquid, place the shrimp in the hot pan in a single layer. Cook undisturbed over high heat for 1-2 minutes per side until cooked through. Remove from the pan to a plate and set aside.
- Assemble by arranging lettuce, noodles, carrots and bean sprouts in a shallow bowl. Then top with seared shrimp, cucumber slices and chopped herbs. Drizzle with the remaining sauce and sprinkle with crushed peanuts if desired. Enjoy!
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