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 Tidharalmonds