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This is one of my favorite dishes to order at Vietnamese restaurants, though I typically get it with roast pork. I opted for shrimp for the purposes of this less traditional recipe (it doesn't need marinating time as the pork would), plus it's a little lighter.
Overall, the dish is incredibly quick and easy to make, with most of the active time being devoted to vegetable prep. Nuoc cham is the sauce that's typically served with these kind of noodle bowls and my version is below, but feel free to adjust the spice level and seasoning (Sriracha anyone?) as needed. You can also sub in other vegetables, like bean sprouts or even shredded zucchini. Fresh mint is another excellent addition.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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