Vietnamese Shrimp Rice Vermicelli Noodle Bowl Recipe

A bright, refreshing noodle bowl featuring tender poached shrimp, crisp vegetables, creamy avocado, and delicate rice vermicelli noodles. Finished with a drizzle of OohNami’s Tangy Ginger Lime Sauce for a perfect balance of citrusy brightness and subtle heat.

This chilled Vietnamese-inspired bowl is light, vibrant, and full of fresh flavor—perfect for a quick lunch or an elevated weeknight dinner.

6 cups rice vermicelli noodles, prepared according to package instructions and chilled
1 teaspoon kosher salt
¾ cup OohNami! Tangy Ginger Lime Sauce
20 large shrimp (31–40 count), raw, deveined, tail-off
½ cup red radish, cut into matchsticks
½ cup shredded carrots
½ cup English cucumber, thinly sliced into half moons
1 avocado, sliced
4 teaspoons cilantro, minced
¼ cup green onion, thinly sliced on an angle

Prepare the poaching liquid
Fill a large pot with about 3 quarts of water.
Add the kosher salt and bring the liquid to a gentle boil.
Poach the shrimp
Add the shrimp to the pot.
Set over medium-high heat and cook, stirring occasionally, until the temperature reaches 150°F and the shrimp are just cooked through, about 5 minutes.
Adjust heat as needed to prevent the temperature from going significantly above 150°F.
Cool the shrimp
Remove the shrimp from the pot and transfer immediately to an ice bath to cool quickly.
Once chilled, remove from the ice bath, pat dry, and keep refrigerated.
Assemble the noodle bowls
Build each bowl in the following order:
1½ cups cooked and chilled rice vermicelli noodles
5 poached and chilled shrimp
2 tablespoons red radish matchsticks
2 tablespoons shredded carrots
2 tablespoons sliced cucumbers
¼ avocado, sliced
1 teaspoon minced cilantro
1 tablespoon sliced green onion
3 tablespoons OohNami! Tangy Ginger Lime Sauce drizzled over the entire bowl