Description
A vibrant and refreshing Summer Roll Bowl featuring tender shrimp, fresh vegetables, and aromatic herbs, served with tangy nước chấm and creamy Vietnamese peanut sauces. This dish offers all the flavors of traditional summer rolls in an easy, deconstructed bowl perfect for a light, healthy meal.
Ingredients
Scale
Nước Chấm (Vietnamese Dipping Sauce)
- 3 tbsp granulated sugar
- 1/2 bird’s eye chile, thinly sliced
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce
Vietnamese Peanut Sauce
- 6 tbsp hoisin sauce
- 3 tbsp all-natural creamy peanut butter
- 2 tbsp unseasoned rice vinegar
- 2 tsp chili garlic paste
Shrimp and Noodles
- 1 tbsp granulated sugar
- 1 tbsp unseasoned rice vinegar
- 1 tbsp plus 1/2 tsp kosher salt, divided
- 8 oz medium shrimp, peeled and deveined
- 8 oz straight-cut rice noodles
Vegetables and Garnishes
- 2 cups thinly sliced romaine lettuce
- 1 large carrot, thinly sliced into long batons
- 1 Persian cucumber, thinly sliced into long batons
- 1/2 avocado, thinly sliced
- 1/2 cup packed mixed fresh mint, cilantro, and Thai basil leaves
- 1/4 cup unsalted roasted peanuts
Instructions
- Prepare Nước Chấm Sauce: In a medium bowl, whisk together 3 tablespoons sugar and 1/2 cup hot water until the sugar dissolves. Add the thinly sliced bird’s eye chile, fresh lime juice, and fish sauce. Whisk until combined. This sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
- Make Vietnamese Peanut Sauce: In another medium bowl, thoroughly whisk hoisin sauce, creamy peanut butter, unseasoned rice vinegar, and chili garlic paste until smooth. Refrigerate in an airtight container and it can be prepared up to 3 days ahead of serving.
- Cook Shrimp: In a medium pot over medium heat, combine 1 tablespoon sugar, 1 tablespoon rice vinegar, 1/2 teaspoon kosher salt, and 2 tablespoons water. Whisk frequently until sugar dissolves, about 2 minutes. Add the peeled, deveined shrimp and bring the mixture to a simmer. Cook while stirring constantly until the shrimp turn pink and curl, about 2-3 minutes. Transfer the shrimp mixture to a small bowl and set aside.
- Prepare Rice Noodles: Wipe out the pot used for shrimp, fill it halfway with water, and season with the remaining 1 tablespoon kosher salt. Bring to a boil, then add rice noodles. Cook according to package instructions, stirring occasionally, but check about 2 minutes earlier to avoid overcooking. Drain the noodles and rinse under cold water to stop cooking.
- Toss Noodles with Nước Chấm: Transfer the drained noodles to a medium bowl. Add 6 tablespoons of the prepared nước chấm sauce and toss gently to coat evenly.
- Prepare Salad: In a large bowl, combine the thinly sliced romaine lettuce, carrot batons, and cucumber batons. Toss with 1/2 cup of nước chấm sauce to dress the salad lightly.
- Assemble Bowls: Divide the tossed noodles among serving bowls. Arrange the dressed salad mixture alongside the noodles. Top each bowl with cooked shrimp, slices of avocado, a handful of the mixed fresh herbs (mint, cilantro, and Thai basil), and sprinkle with roasted peanuts.
- Serve with Peanut Sauce: Serve the peanut sauce on the side for dipping or drizzling over the bowls as desired.
- Make Ahead Tips: Shrimp and noodles can be cooked up to 2 days ahead and stored separately in airtight containers in the refrigerator to save time on the day of serving.
Notes
- Nước chấm and peanut sauces can be prepared up to 3 days in advance and refrigerated.
- Shrimp and noodles can be cooked up to 2 days ahead, stored separately refrigerated.
- Bird’s eye chile adds heat—adjust quantity according to your spice preference.
- Use fresh herbs for best flavor impact: mint, cilantro, and Thai basil are essential.
- To keep noodles from sticking after cooking, rinse under cold water thoroughly.
- For a vegetarian version, substitute shrimp with marinated tofu and replace fish sauce with soy sauce or tamari.
- Roasted unsalted peanuts add crunch and authenticity, but can be omitted for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering, boiling, assembling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl (about 1 cup noodles, 3 oz shrimp, vegetables, and sauce)
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 145mg
Keywords: summer roll bowl, Vietnamese summer rolls, shrimp bowl, Vietnamese peanut sauce, nước chấm, fresh herbs, rice noodles, healthy summer meal
