Vietnamese BBQ Shrimp Noodle Bowl

Vietnamese BBQ Shrimp Noodle Bowl

Don’t be fooled.  Although it may look like a million bucks (or so I think), this Vietnamese BBQ shrimp noodle bowl couldn’t be simpler to make!  Again, I must give credit to where it’s due.  The inspiration for this dish came from our good friends, Reese and Mark, at Season with Spice, a place where you will find an impressive selection of premium Asian spices.  With a desire to introduce people to the rich world of spices and to prove that healthy cooking can be delicious, they set up their online shop back in 2011.  Not only do their spices and handcrafted blends make food irresistibly tasty, but they somehow make cooking simpler at the same time.  They’ll be opening an actual little storefront soon, and we couldn’t be happier or more excited for their new venture.

Vietnamese BBQ Shrimp Noodle Bowl

We own several of their flavorful spice blends, including Vietnamese BBQ seasoning which is a mix of Chinese Five Spice, turmeric, ginger, cayenne pepper, and a number of other components.  Now try recreating that at home!  Their blends are seriously like magic – just a pinch can elevate any ol’ boring dish to something that’s salivate-worthy.

Just as Reese and Mark suggest, the Vietnamese BBQ seasoning is especially great on meat.  Using their recipe as a base, I made some adjustments, mainly because of the ingredients I had on hand.

Vietnamese BBQ Shrimp Noodle Bowl

Note: Remember not to overcook your shrimp!  C = Cooked, O = )verdone.

Vietnamese BBQ Shrimp Noodle Bowl

As for the veggies, I leave this decision up to you.  You’ll notice that even in the recipe, I don’t give exact measurements.  Add whichever ones you like (bean sprouts would be good!) and as much or as little as you choose.

Vietnamese BBQ Shrimp Noodle Bowl

I used thin flat rice noodles rather than the usual vermicelli because that’s what I had on hand (Pad Thai is one of our fav weeknight meals).  And thanks to the veggies from our CSA box, I did not have to make an extra trip to the store.  Even though I’m fortunate enough to live literally 5 minutes away from a grocery store, somehow that 5 minutes ends up being closer to 30 minutes real time, and that’s time that could be better spent on other things – like taking a power nap or catching up on SYTYCD ;).

 

Vietnamese BBQ Shrimp Noodle Bowl

Let me tell you.  Reese and Mark totally hit the nail on the head with their spice blend.  Earthy, sweet, salty, spicy…I instantly thought of good grilled BBQ pork banh mi; only instead of pork, firm succulent shrimp was in its place.  Throw in the fresh veggies, the briny fish sauce, and some peanuts for crunch, and you’ve got yourself one light & refreshing meal perfectly suited for the brutal summer months ahead.  And if you’re feeling really ambitious, egg rolls (normally fried but ours are baked bc as you know, I don’t fry anything) tend to go hand in hand with this type of noodle bowl.  What a feast!

Vietnamese BBQ Shrimp Noodle Bowl
 
Prep time
Cook time
Total time
 
Ingredients
  • 1½ - 2 lbs. shrimp
  • 2 teaspoon Season with Spice's Vietnamese Spicy BBQ Seasoning
  • 3-4 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon canola oil
  • 1 tablespoon honey and sriracha (optional)
  • 8 oz. vermicelli (I used thin flat rice noodles)
For assembly
  • Cucumber slices
  • Shredded carrots
  • cilantro
  • roasted peanuts
  • lime wedges
Nuoc Cham
  • ¼ cup lime juice
  • 2 tablespoon fish sauce
  • 2 tablespoon water
  • 1 tablespoon sugar
  • 1 garlic, minced
  • 1 red chile, minced
Instructions
  1. For shrimp: In a bowl, combine shrimp with fish sauce, garlic, and Vietnamese Spicy BBQ
  2. Seasoning. Coat well. Marinate for at least 30 minutes.
  3. In the meanwhile prep vegetables and noodles. For the noodles, place in a heat-proof bowl. Pour boiling water on top to submerge completely. Let noodles stand according to package directions. Drain and rinse with cold water.
  4. For Nuoc Cham: Combine all the ingredients in a small bowl and set aside.
  5. Heat a wok or large frying pan until hot, add oil, and swirl to coat the bottom. Add shrimp (and all the marinade). Cook for 2-3 minutes on each side or until they curl into "c" shape. Once they are done, toss with honey and sriracha if you choose.
  6. Assemble bowls: Place noodles, veggies, and shrimp, and spoon over dressing (as much or as little as your choose).
Notes
Nutritional info: Calories 362; Total Fat 5g; Saturated fat 1g; Total carbohydrates 46g; Protein 32g; Sugar 4g; Sodium 986mg; Fiber 3g

Adapted from: Season with Spice
Nutrition Information
Serving size: 4-6

Lovely comments

    • says

      You def don’t have to add the sprouts! I like it for the extra crunch. The sky is the limit with this one when it comes to choosing what veggies to add. Thank you for pinning, Deanna!

  1. says

    Min, I’m ready to toss the pot of arroz con pollo I’ve got cooking for lunch to make this instead! It looks so SO yummy. I’m a huge fan of Asian cuisine and spicy and bbq and shrimp…. Goodness, let’s just say that if I ever came to your house, I’d take just about any hostess gift you’d request if this dish was sitting on my plate. YUM!

    • says

      What? NO! Don’t do that! Wish we could swap since we already had some of this ;). Arroz con pollo is def calling my name! ;)

  2. says

    I love all the colorful veggies happening here. Pad Thai is a favorite of ours, but I think this is a perhaps healthier alternative! And I feel the same way about grocery stores—I feel so successful when I can cook dinner with what I have on hand and avoid taking a trip!

    • says

      Good morning, Trisha! I know! Aren’t the colors lovely? Makes food photography a breeze ;). I’m glad to know I’m not alone. I swear I’m not lazy! hehe.

    • says

      Hi Sandra! Yes, their spices are pretty amazing stuff. Thank you for stopping by and leaving me a sweet comment ;). Wishing you an awesome week as well.

  3. says

    What a delicious looking dish! I’m ready to eat a big bowl of it right now. I found you over at the Treasure Box Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!

  4. says

    My husband and I have been on an Asian dinner kick lately – love anything and everything and this looks like the perfect thing to try next. Will have to look for that BBQ seasoning and love the fact that it has sriracha in it (its a new fav of ours). Your photos are great too! Thanks for sharing on Share Your Stuff Tuesdays.

  5. says

    Just ordered $38 worth of spices from Season with Spices after reviewing their web site via your blog. What a treasure that site will be. Stumbled on your site via surfing the foodgawker site. Will prepare the Veitnamese BBQ shrimp tomorrow. One of my goals this summer is to build a base of Asian recipes and competency in preparation. Keep up the great work.

    • says

      Yay! I’m so so excited for you, Barclay! You won’t be disappointed. Their spices are incredible. Hope you enjoy this recipe and good luck experimenting in the kitchen. Sounds like you’re going to have tons of fun! ;)

  6. says

    Hello Min, so nice of you to pop over to my site via Instagram. I am loving your site here, all of your recipes look fantastic! I do love Asian flavors and this salad looks delicious and loaded with flavor. Enjoy your trip to Korea and all the foods from home, how nice you get to go.

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