Vermicelli Noodle Bowl with Grilled Shrimp

🌟 Why This Dish Stands Out

• Fresh & Flavorful: A mix of crisp vegetables, fragrant herbs, and tender grilled shrimp creates a satisfying balance of textures and tastes
• Customizable: Easily adapt the toppings or ingredients to suit preferences or seasonal availability
• Quick & Satisfying: Ready in just an hour, this dish is perfect for a light yet filling meal

🥄 Steps to Prepare

1. Make the Dressing:

   Whisk together white vinegar, fish sauce, sugar, lime juice, minced garlic, and red pepper flakes in a small bowl. Set aside.

2. Caramelize the Shallots:

   Heat canola oil in a skillet over medium heat. Add chopped shallots and cook until softened and lightly caramelized, about 8 minutes. Set aside.

3. Grill the Shrimp:

   Preheat an outdoor grill to medium heat and lightly oil the grate. Skewer the shrimp and grill for 1–2 minutes per side, or until pink and slightly charred. Set aside.

4. Cook the Noodles:

   Bring a large pot of water to a boil. Add rice vermicelli noodles and cook for 12 minutes, or until softened. Drain and rinse with cold water, separating the noodles as needed.

5. Assemble the Bowls:

   Divide cooked noodles between two serving bowls. Arrange lettuce, bean sprouts, cucumber matchsticks, pickled carrots, daikon radish, crushed peanuts, cilantro, Thai basil, mint, and caramelized shallots on top. Serve with grilled shrimp skewers and the dressing on the side. Toss thoroughly before eating.