Ingredients

• 0.25 cups white vinegar
• 0.25 cups fish sauce
• 2 tablespoons white sugar
• 2 tablespoons lime juice
• 1 clove garlic , minced
• 0.25 teaspoons red pepper flakes
• 0.5 teaspoons canola oil
• 2 tablespoons chopped shallots
• 2 skewers
• 8 medium shrimp , with shells
• 1 , 8 ounce
• 1 cup finely chopped lettuce
• 1 cup bean sprouts
• 1 English cucumber , cut into 2-inch matchsticks
• 0.25 cups finely chopped pickled carrots
• 0.25 cups finely chopped diakon radish
• 0.25 cups crushed peanuts
• 3 tablespoons chopped cilantro
• 3 tablespoons finely chopped Thai basil
• 3 tablespoons chopped fresh mint

Instructions

1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

Nutrition per serving