Summer Roll Bowls

 

Ingredients

Nuoc Cham

• 3 Tbsp. 

  granulated sugar

• 1/2 

  bird’s eye chile, thinly sliced

• 1/4 c. 

  fresh lime juice

• 2 Tbsp. 

  fish sauce

Vietnamese Peanut Sauce

• 6 Tbsp. 

  hoisin sauce

• 3 Tbsp. 

  all-natural creamy peanut butter

• 2 Tbsp. 

  unseasoned rice vinegar

• 2 tsp. 

  chili garlic paste

Bowls

• 1 Tbsp. 

  granulated sugar

• 1 Tbsp. 

  unseasoned rice vinegar

• 1 Tbsp. 

  plus 1/2 tsp. kosher salt, divided

• 8 oz. 

  medium shrimp, peeled, deveined

• 8 oz. 

  straight-cut rice noodles

• 2 c. 

  thinly sliced romaine lettuce

• 1 

  large carrot, thinly sliced into long batons

• 1 

  Persian cucumber, thinly sliced into long batons

• 1/2 

  avocado, thinly sliced

• 1/2 c. 

  packed mixed fresh mint, cilantro, and Thai basil leaves

• 1/4 c. 

  unsalted roasted peanuts

Directions

• 1. Nuoc Cham

  2. In a medium bowl, whisk sugar and 1/2 cup hot water until sugar is dissolved. Whisk in chile, lime juice, and fish sauce.
  3. Make Ahead: Nước chấm can be made 3 days ahead. Store in an airtight container and refrigerate.

• Vietnamese Peanut Sauce

  1. In another medium bowl, whisk hoisin sauce, peanut butter, vinegar, and chili garlic paste until combined. 
  2. Make Ahead: Peanut sauce can be made 3 days ahead. Store in an airtight container and refrigerate.

• Bowls

  1. In a medium pot over medium heat, cook sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water, whisking frequently, until sugar is dissolved, about 2 minutes.
  2. Add shrimp and bring to a simmer. Cook, stirring constantly, until shrimp turns pink and curls up, 2 to 3 minutes. Transfer shrimp mixture to a small bowl.
  3. Wipe out pot and fill halfway with water; season with remaining 1 tablespoon salt. Bring to a boil and cook noodles, stirring occasionally, until tender, checking 2 minutes earlier than package directions. Drain, then rinse noodles under cold water.
  4. Transfer noodles to a medium bowl. Add 6 tablespoons nước chấm and toss to combine.
  5. In a large bowl, toss lettuce, carrot, and cucumber with 1/2 cup nước chấm.
  6. Divide noodles among bowls. Nestle salad mixture alongside. Top with shrimp, avocado, herbs, and peanuts. Serve with peanut sauce alongside.
  7. Make Ahead: Shrimp and noodles can be cooked 2 days ahead. Store separately in airtight containers and refrigerate.