Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 2

¼ cups of white vinegar
¼ cups of fish sauce
2 tbsp. white sugar
2 tbsp. lime juice
1 clove garlic, minced
¼ tsp. red pepper flakes
½ tsp. canola oil
2 tbsp. chopped shallots
2 skewers
8 medium shrimp, with shells
1 (8 Oz.) package rice vermicelli noodles
1 cups of finely chopped lettuce
1 cups of bean sprouts
1 English cucumber, cut into 2-inch matchsticks
¼ cups of finely chopped pickled carrots
¼ cups of finely chopped diakon radish
¼ cups of crushed peanuts
3 tbsp. chopped cilantro
3 tbsp. finely chopped Thai basil
3 tbsp. chopped fresh mint


  1. In a small bowl, combine vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set sauce aside.
  2. In a small skillet over medium heat, warm the oil. Add the shallots and stir-fry for about 8 minutes, or until they are soft and beginning to caramelize.
  3. Lightly oil the grate and preheat an outdoor grill to medium heat. Put four shrimp on each skewer, then grill them for 1 to 2 minutes per side, or until they turn pink and are charred on the outside. Place aside.
  4. Bring water in a big pot to a boil. Add the vermicelli noodles and cook for 12 minutes, or until soft. Stir the noodles to separate them as you drain and rinse them under cold water.
  5. By placing cooked noodles in one half of each serving bowl and lettuce and bean sprouts in the other, you can assemble a vermicelli bowl. Cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots should be sprinkled on top of each bowl.
  6. Serve with sauce on the side and shrimp skewers. Before eating, pour sauce over the top and thoroughly toss to coat.