Vermicelli Noodle Bowl Bar
A colorful, abundant, build‑your‑own vermicelli bowl spread with fresh herbs, bright vegetables, and your choice of proteins. Perfect for effortless hosting and easy customization.
Equipment
- Large platter or board
- Small bowls for sauces
- Tongs for noodles
- Mixing bowl (for protein)
Ingredients
Base
- 16 oz dried vermicelli noodles
- 2 heads butter lettuce shredded or left in large leaves
- 1 large bunch cilantro
- 1 large bunch mint
- 1 large bunch Thai basil
Proteins
- 1 lb grilled shrimp
- 1.25 lb lemongrass chicken thighs grilled + sliced
- 12 oz crispy tofu cubes
Vegetables + Toppings
- 2 cups pickled carrot + daikon
- 4 Persian cucumbers cut into batons
- 2 cups shredded cabbage
- ½ cup roasted peanuts crushed
- ½ cup crispy shallots
- Lime wedges
Nuoc Cham (for serving)
- 1 cup nuoc cham store‑bought or homemade
Instructions
- Cook vermicelli according to package instructions; rinse under cold water and drain well. Portion into small nests for easy serving.
- Prepare proteins: grill shrimp and lemongrass chicken; crisp tofu if using. Slice chicken thinly.
- Arrange lettuce, herbs, vermicelli nests, proteins, vegetables, and toppings on a large platter or board.
- Place nuoc cham in small bowls around the platter.
- Guests build their own bowls with noodles, greens, herbs, protein, vegetables, and toppings, then finish with nuoc cham.
Notes
- Keep noodles chilled until serving to prevent sticking.
- Organize the platter in the order you want guests to build: lettuce, vegetables, herbs, crunch, then protein.
- Add sliced jalapeños or chili crisp for guests who want heat.