Lunch · 30 min · thai

Vietnamese Vermicelli Bowl with Shrimp

Dinner decisions, handled: Vietnamese Vermicelli Bowl with Shrimp pairs rice vermicelli with shrimp for a 30-minute Thai lunch. The macros do the talking: 47g protein, 51g carbs, and 18g fat in every 559-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Rice vermicelli
• 6 oz Shrimp
• 1 tbsp Fish sauce
• 2 tbsp Peanuts
• 1/4 cup Pickled carrots
• 1 cup Lettuce

Steps

1. Soak the rice vermicelli in very hot water 8–10 minutes until tender; drain and rinse cold.
2. Pat the shrimp dry and season with salt.
3. Sear in a hot oiled pan 90 seconds per side until just opaque.
4. Stir the fish sauce with lime juice, a pinch of sugar, and water to make nuoc cham.
5. Build bowls: lettuce, then noodles, then pickled carrots.
6. Top with shrimp and crushed peanuts.
7. Spoon the nuoc cham over everything at the table.

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