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Fresh Vietnamese Bun Bowl with Grilled Shrimp

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A light, refreshing Vietnamese bun bowl featuring smoky grilled shrimp, crisp veggies, fresh herbs, and a zesty nuoc cham dressing. Perfect for a quick and satisfying summer lunch.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice, freshly squeezed
  • 1 tablespoon brown sugar (light or dark)
  • 2 cloves garlic, minced
  • 1 teaspoon chili flakes or fresh chili (optional)
  • 1 tablespoon vegetable oil
  • 8 ounces (225g) rice vermicelli noodles
  • 1 cup shredded lettuce or mixed greens
  • 1 cup julienned cucumber (seeded if preferred)
  • 1 cup shredded carrots
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro leaves
  • ½ cup fresh Thai basil leaves (optional)
  • ½ cup roasted peanuts, roughly chopped
  • ¼ cup fish sauce (for dressing)
  • ¼ cup fresh lime juice (for dressing)
  • 2 tablespoons sugar (for dressing)
  • 2 cloves garlic, finely minced (for dressing)
  • 1 small red chili, finely sliced (optional, for dressing)
  • ¼ cup warm water (for dressing)

Instructions

  1. In a medium bowl, combine fish sauce, lime juice, brown sugar, minced garlic, chili flakes, and vegetable oil. Stir until sugar dissolves. Add the shrimp and toss to coat. Cover and refrigerate for 15-30 minutes.
  2. Bring a pot of water to a boil. Add the vermicelli noodles and cook for 3-4 minutes until tender but still slightly firm. Drain in a colander and rinse under cold water to stop cooking and prevent sticking.
  3. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, sliced chili, and warm water until sugar is fully dissolved. Taste and adjust sweetness or tartness as preferred.
  4. Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers for easier handling. Grill shrimp for 2-3 minutes per side or until opaque and slightly charred. Avoid overcooking.
  5. While shrimp grills, shred lettuce, julienne cucumber and carrots, and pick fresh mint, cilantro, and Thai basil leaves.
  6. Divide cooked noodles into serving bowls. Layer with lettuce, cucumber, carrots, and fresh herbs. Top with grilled shrimp and sprinkle chopped peanuts over everything.
  7. Drizzle the nuoc cham dressing generously over each bowl or serve on the side. Toss lightly before eating for best flavor.

Notes

Marinate shrimp for at least 15 minutes but no longer than 30 to avoid mushy texture. Rinse noodles under cold water after cooking to prevent sticking. Adjust chili flakes to control heat. Use gluten-free fish sauce for gluten-free option. Oil grill grates or shrimp to prevent sticking.

Nutrition

Keywords: Vietnamese bun bowl, grilled shrimp, summer lunch, fresh herbs, nuoc cham dressing, rice vermicelli, healthy meal, gluten-free

Find it online: https://cheerycrisp.com/fresh-vietnamese-bun-bowl-with-grilled-shrimp-easy-recipe-for-perfect-summer-lunch/