Vermicelli Noodle Bowl

Recipe View Prepare the Dressing: In a small bowl, whisk together the white vinegar, fish sauce, sugar, lime juice, minced garlic, and red pepper flakes until well combined. Set aside to allow the flavors to meld. (5 minutes)

Recipe View Caramelize the Shallots: Heat the canola oil in a small skillet over medium heat. Add the chopped shallots and cook, stirring frequently, until they are softened and lightly caramelized, achieving a beautiful golden-brown color. Be careful not to burn them! (8 minutes)

Recipe View Grill the Shrimp: Preheat your outdoor grill to medium heat and lightly oil the grate to prevent sticking. Thread 4 shrimp onto each skewer. Grill the skewers until the shrimp turn pink and are nicely charred on the outside, flipping halfway through. (2-4 minutes)

Recipe View Cook the Vermicelli Noodles: Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook until they are softened and pliable. Drain the noodles in a colander and rinse them thoroughly with cold water, stirring gently to separate them and prevent sticking. (12 minutes)

Recipe View Assemble the Bowl: In each serving bowl, arrange the cooked vermicelli noodles on one side and a bed of finely chopped lettuce and bean sprouts on the other. Artfully arrange the cucumber matchsticks, pickled carrots, and diakon radish over the greens. Sprinkle generously with crushed peanuts, chopped cilantro, Thai basil, and fresh mint. Crown with the caramelized shallots.

Recipe View Serve and Enjoy: Present the grilled shrimp skewers alongside each bowl. Drizzle the tangy dressing generously over the bowl just before serving, or serve on the side for individual customization. Toss thoroughly to ensure every ingredient is coated in the flavorful dressing. Enjoy immediately!