Summer Roll Bowls

Ingredients

• 3 tbsp. granulated sugar
• 1/2 bird’s eye chile, thinly sliced
• 1/4 c. fresh lime juice
• 2 tbsp. fish sauce
• 6 tbsp. hoisin sauce
• 3 tbsp. all-natural creamy peanut butter
• 2 tbsp. unseasoned rice vinegar
• 2 tsp. chili garlic paste
• 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

Instructions

1. Nước Chấm
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.
4. Vietnamese Peanut Sauce
5. In another medium bowl, whisk hoisin sauce, peanut butter, vinegar, and chili garlic paste until combined.
6. Make Ahead: Peanut sauce can be made 3 days ahead. Store in an airtight container and refrigerate.
7. Bowls
8. 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.
9. 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.
10. 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.
11. Transfer noodles to a medium bowl. Add 6 tablespoons nước chấm and toss to combine.
12. In a large bowl, toss lettuce, carrot, and cucumber with 1/2 cup nước chấm.
13. Divide noodles among bowls. Nestle salad mixture alongside. Top with shrimp, avocado, herbs, and peanuts. Serve with peanut sauce alongside.
14. Make Ahead: Shrimp and noodles can be cooked 2 days ahead. Store separately in airtight containers and refrigerate.