Vietnamese-Inspired Shrimp & Vermicelli Bowls

Method

1. 1

   Prep the vegetables

   Cut cucumber into matchsticks, shred carrot, thinly slice romaine, pick mint leaves, and juice the lime; set the vegetables and herbs in a large bowl.

   20 min
2. 2

   Mix the dressing

   Stir lime juice, fish sauce, granulated sugar, and 60 ml water in a small bowl.

   2 min

   Tip: Taste the dressing before adding it; fish sauce strengths vary by brand.

3. 3

   Soak the noodles

   Cover rice vermicelli with hot water in a large bowl and soak according to the package directions; drain well when tender but still springy.

   7 min

   Tip: Check early because thin vermicelli can soften faster than thicker rice noodles.

4. 4

   Cook the shrimp

   Heat canola oil in a large skillet over medium-high heat; add shrimp with 1/4 tsp salt and a few grinds of black pepper, turning once.

   5 min

   Tip: Take shrimp off the heat as soon as they turn opaque to keep them tender.

5. 5

   Assemble and taste

   Divide drained noodles, vegetables, mint, and shrimp among bowls; spoon dressing over each, then taste and adjust salt and black pepper before serving.

   5 min