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Vietnamese Shrimp and Vegetable Rice Noodle Bowls

  • Author: Misfits Market
  • Yield: 4-6 1x




  • 2 pounds sustainably-farmed or wild caught shrimp, peeled and deveined
  • 1 tablespoon grapeseed, safflower, or sunflower seed oil
  • 1 package rice noodles, cooked per package direction, rinsed under cold water to cool, and set aside
  • 1 watermelon radish, thinly sliced
  • 2 carrots, thinly sliced and julienned into “matchsticks”
  • 2 cups green or red cabbage, thinly sliced
  • 1/2 bunch scallions, thinly sliced
  • 1 cup cilantro leaves
  • 1/4 cup peanuts, toasted and roughly chopped
  • Kosher salt to taste

Nuoc Cham Sauce

  • 1/2 cup organic sugar
  • 1/4 cup water
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon plus 1 teaspoon lime juice
  • 1 clove garlic, grated
  • 1 tablespoon ginger, grated
  • 1/2 jalapeño or Thai chili, minced (optional)
  • Kosher salt to taste


  1. In a large skillet, heat oil over medium-high heat. Season shrimp with salt and sauté for 4-5 minutes until cooked through. Set aside.
  2. In a large mixing bowl, toss ingredients, noodles through cilantro, together.
  3. For nuoc cham sauce, whisk all ingredients together. Blend with a hand-blender if available.
  4. Pour nuoc cham over noodle mixture. Arrange shrimp over top and garnish with peanuts.