Authentic Vietnamese Gluten-Free Breakfast Bowl: Aromatic Shrimp & Rice Vermicelli Delight

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz rice vermicelli, cooked according to package instructions
• 1/2 lb large shrimp, peeled and deveined
• 2 cups fresh bean sprouts
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup thinly sliced green onions
• 3 tbsp fried shallots
• 2 limes, juiced
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1/2 tsp ground black pepper
• 1/4 cup chopped peanuts

Instructions

1. Cook the rice vermicelli according to package instructions and set aside. In a large bowl, combine shrimp, lime juice, fish sauce, sugar, and ground black pepper. Mix well and let marinate for 10 minutes. Heat a non stick skillet over medium heat. Cook the marinated shrimp until pink and cooked through, approximately 3 4 minutes per side. Remove from heat and set aside. Assemble the breakfast bowls by dividing the cooked rice vermicelli among two serving dishes. Top with bean sprouts, mint leaves, cilantro leaves, green onions, fried shallots, and cooked shrimp. Sprinkle chopped peanuts over the top and serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish creates a sensory experience that truly captures the essence of Vietnamese cuisine.

Notes

Adjust the amount of sugar or fish sauce to your preferred taste.