Vietnamese Rice Noodle Bowl

Vietnamese Rice Noodle Bowl

4 servings


  • ½ cup fish sauce
  • ¼ cup preferred vegetable oil
  • ¼ cup sugar
  • ¼ cup lime juice
  • 1 serrano or Thai chile, thinly sliced
  • 1 garlic clove, minced
  • 1 pound large shrimp in the shell
  • 12 ounces thin dried rice noodles
  • 1 cucumber, peeled and sliced
  • 1 carrot, peeled and cut into matchsticks
  • 1 cup mung bean sprouts
  • 1 cup Santé Chipotle Almonds
  • Fresh mint leaves
  • Fresh cilantro leaves


  1. In a medium bowl whisk together fish sauce, oil, sugar, lime juice, chile, and garlic. Add shrimp, toss to coat, cover, and refrigerate at least 1 hour or up to 4 hours. Soak 8 bamboo skewers in water.
  2. Soak noodles in a large bowl of warm water for 30 minutes or until tender. Drain well and rinse under cold water. Drain well and divide between bowls.
  3. Prepare a hot grill fire or heat a grill pan over medium-high. Remove shrimp from marinade, reserving marinade. Thread shrimp onto skewers and grill, turning once, until cooked through, about 3 minutes. Divide shrimp between bowls.
  4. Transfer marinade to a small saucepan with ½ cup water, bring to a boil, and boil 5 minutes.
  5. Divide cucumber, carrot, bean sprouts, almonds, mint, and cilantro between bowls, then drizzle with fish sauce mixture.
Noa Tidhar