Vietnamese BBQ Shrimp Vermicelli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, healthy noodle bowl with grilled shrimp, fresh vegetables, herbs, and peanuts over rice vermicelli. Topped with a flavorful sauce. Fresh, aromatic, and perfectly balanced.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 8 oz rice sticks
- 12 medium-sized shrimp (shelled (but leave tail intact) and deveined)
- 3 lettuce leaves (thinly cut)
- ½ cucumber (cut into thin strips)
- 1 cup fresh bean sprouts
- ½ carrot (peeled and cut into thin strips)
- cilantro leaves (coarsely chopped)
- mint leaves (coarsely chopped)
- perilla leaves (coarsely chopped, optional)
- Thai basil leaves (coarsely chopped, optional)
- 3 tablespoons roasted peanuts (coarsely ground)
- 1 teaspoon fish sauce
- 3 dashes black pepper powder
- 1 pinch turmeric powder
- ¼ cup fish sauce
- ½ cup warm water
- ¼ cup sugar (if you like it sweeter, +1 tablespoon sugar)
- 3 tablespoons lime juice
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 2213mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.