Vietnamese Shrimp Patty Noodle Bowls
People often ask what some of our go-to meals are. Here is one of the dishes and you’re looking at it. Hope you can smell how delicious these Vietnamese shrimp patty bowls are through the images. If you open up our fridge this weekend you’ll probably see a plate of these delish shrimp patties, ready-made and ready to eat.
Vietnamese Shrimp Patties
Previously we shared our Vietnamese shrimp patty recipe that is one of our go-to proteins. They’re light, healthy and always a favorite for everyday snacking. We wrap them in lettuce, use them in banh mi sandwiches or sliders or just snack on them when we need a protein snack. They’re based off the traditional shrimp on sugar cane, but we don’t need all the sugar cane fuss or fancy-ness. For everyday eating, we make the shrimp mix into patties and we’re happy campers.
Salad or Noodle Bowls with Vietnamese Shrimp Patties
So beyond just the snacking, shrimp sliders or shrimp banh mi, we will enjoy them in traditional Vietnamese noodle bowls.
- With rice noodles: So traditionally Vietnamese bowls have noodles in them and they’re fantastic. These rice noodles are light and not too filling. Also, the noodles absorb the sauce really well.
- Low Carb with lettuce and herbs only: Sometimes we want to eat lighter and healthier so we’ll just make a low carb salad with the patties. Add the herbs, veggies and sauce and we’re happy to be eating lower carb.
- Banh Mi or any sandwich: beyond the snacking and noodle bowls, add these savory patties to a sandwich and make Vietnamese banh mi. Or a soft hoagie style bread makes a great shrimp patty sandwich.
- How about shrimp patty sliders? oh yeck yes to a platter of these mini shrimp sliders for your next party. Your pescatarian friends will LOVE these.
Video: Vietnamese Shrimp Patty Bowls
Types of Vietnamese Rice Noodles – Bún, Pho, Vermicelli, Bean Threads
Traditionally Vietnamese Bún noodles are used for these noodle bowls. It can often get confusing because the Italian term “vermicelli” is often used to describe how thin these Asian rice noodles are. They are usually sold that way as Bún Vermicelli. Basically, Bún are thin ROUND rice noodles typically found at most Asian markets. They are also branded as “rice sticks” on the packaging. But that doesn’t mean you’re limited to using these Bún rice noodles. Pho noodles are the FLAT rice noodles. Can you use these? sure you can. Use what ever noodle floats your boat.
Often times we see folks using the clear “vermicelli” or “bean thread” noodles. You won’t find these in the noodles bowls in most Vietnamese restaurants and these are usually found in stir fries and Vietnamese chicken “mien” noodle soups. They’re usually more slippery, chewy and transluscent. But again, use what ever noodle you want. Here’s a guide to understanding the Bun noodle.
Vegetables and Herbs for Vietnamese Noodle Bowls
What ever you decide to add to customize your bowl, please don’t forget the vegetables and fresh herbs! This is what makes Vietnamese noodle bowls stand out. The chopped lettuce, cucumber, pickles, bean sprouts and most importantly, fresh chopped Vietnamese herbs is essential. Sure you can use some or parts of the vegetable list, but you gotta have some fresh herbs. Even a handful of fresh chopped cilantro, basil or mint is all you need to make each bite outstanding and more Vietnamese. Here’s more of our Vietnamese inspired recipes for you. Some traditional, most not!
Vietnamese Shrimp Patty Noodle Bowls
Ingredients
For the Noodle Bowls
- 8 ounces (227 g) Bun rice vermicelli noodles or "rice sticks", cooked to package instructions
- 3 cups (700 ml) chopped lettuce
- 2 handfuls fresh herbs mint, Asian basil, Vietnamese coriander, Vietnamese perilla, and/or cilantro – chopped or torn
- 1 cup (240 ml) fresh bean sprouts
- 1 cup (240 ml) chopped cucumbers , preferably Persian or English cucumbers
- 1/4 cup (60 ml) chopped roasted peanuts , optional
- 1/2 cup (120 ml) Vietnamese carrot and daikon pickles , optional
For the Shrimp Patties
- 1 pound (454 g) raw shrimp , peeled and deveined
- 1 Tablespoon (15 ml) peeled and minced fresh ginger
- 3 cloves garlic , minced
- 3 stalks green onions , minced
- 3 Tablespoons (45 ml) minced cilantro
- 2 teaspoons (10 ml) fish sauce or soy sauce
- 2 teaspoons (10 ml) sesame oil
- 1 teaspoon (5 ml) sugar (optional)
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1/4 cup (60 ml) frying oil (vegetable or grapeseed oil), or more if needed
For the Vietnamese Fish Sauce Dip (Nước chấm or simply, Nước mắm)
- 1/4 cup (60 ml) fish sauce , we prefer Flying Lion Phu Quoc
- 1/2 cup (120 ml) water
- 3 Tablespoons (45 ml) fresh lime juice , or to personal taste
- 1 Tablespoon (15 ml) sugar , or to personal taste
- 3 cloves garlic , crushed or minced
- 1-2 fresh Thai chilies , or to personal taste
- 1 teaspoon (5 ml) grated or minced fresh ginger , optional
Instructions
Make the Shrimp Patties
- If you’re using thawed frozen shrimp, make sure they’re completely thawed and use a paper towel to squeeze out excess moisture.
- Finely chop the pound (454g) of raw shrimp (it should be almost paste/mashed like – if it is too coarse, the patties won’t hold together well. We don't use egg or bread crumbs in this recipe so the fine, paste-like texture is what holds the shrimp cake together).
- Place finely chopped shrimp in bowl and add the 1 Tablespoon (15ml) ginger, 3 cloves minced garlic, minced green onions, 3 Tablespoons (45ml) minced cilantro, 2 teaspoons (10ml) fish sauce, 2 teaspoons (10ml) sesame oil, optional 2 teaspoon (5ml) sugar, and 1/2 teaspoon (2.5ml) black pepper. Mix everything together until evenly combined.
- Using lightly oiled hands, spoon about 2 Tablespoons (30ml) of shrimp mix and shape into a flat 1/2 inch (1.25cm) thick patty. Repeat for all the mix and set aside.
- Add thin layer of oil to skillet and heat on medium-high heat. Pan-fry the shrimp cakes for about 2 minutes or until browned.
- Flip the shrimp cakes and continue to cook for another 2-3 minutes or until cooked through. If you make thick patties then it will take a little longer to cook through.
Make the Vietnamese Fish Sauce Dip
- Combine all fish sauce dip ingredients (1/4 cup (60ml) fish sauce, 1/2 cup (120ml) water, 3 Tablespoons (45ml) lime juice, 1 Tablespoon (15ml) sugar, chopped chiles, crushed or minced garlic, and optional grated or minced ginger) in a bowl and stir until the sugar is fully dissolved. Or combine in a mason jar, and shake the dickens out of it until the sugar is fully dissolved (make sure the lid is fully secure before shaking – a fish sauce spray across the kitchen would be quite aromatic.)
Assemble the Shrimp Noodle Bowls
- Add about 1 cup of rice noodles to bowl. Top with lettuce, veggies, herbs and shrimp patties. Top with the optional roasted peanuts and pickled carrot & daikon.
- Drizzle some of the Vietnamese fish sauce dip over the noodle bowl. Toss everything together to make sure the sauce coats all the bowl ingredients. Enjoy!
Video
Nutrition Information per Serving
Our Favorite Fish Sauce Brands:
This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades.
100% all-natural first press extra virgin Vietnamese fish sauce. One of the best artisan fish sauce producers.
Another good fish sauce. Clean flavors, good depth. It’s the one Diane’s mom most often uses for cooking.
