Vietnamese Rice Noodles With Lemongrass Shrimp
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1cup finely julienned carrot
- 1cup finely julienned daikon
- 2teaspoons granulated sugar
- ½teaspoon salt
- 1tablespoon rice vinegar
- 3tablespoons light brown sugar
- 3tablespoons rice vinegar
- 4tablespoons lime juice
- 3tablespoons Vietnamese fish sauce, like Red Boat
- 3garlic cloves, minced
- 1tablespoon minced or grated ginger
- 1medium-hot red chile pepper, such as Fresno, finely chopped
- 1red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
- 1½pounds shrimp, preferably wild, peeled and deveined
- 2tablespoons Vietnamese fish sauce
- 1tablespoon light brown sugar
- 3garlic cloves, minced
- 3tablespoons finely chopped lemongrass, pale tender center part only
- 1pound rice noodles, preferably rice vermicelli
- 1 or 2small lettuce heads, with the leaves separated, rinsed and patted dry
- 3cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
- 2tablespoons vegetable oil
- 4scallions, slivered
- 4tablespoons crushed roasted peanuts
- Handful of bean sprouts (optional)
For the Pickled Vegetables
For the Dipping Sauce
For the Shrimp and Noodles
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
774 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 116 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 47 grams protein; 2215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Step 2
Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in ½ cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Step 3
Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Step 4
Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Step 5
Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Step 6
Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- Step 7
To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
well done
Vietnamese here. I’m quite impress with the recipes - the beef marinate is just like what I’ve had at home. You could simplify by skipping ginger for the dipping sauce - Fish sauce, lime juice, sugar, garlic, chile and warm water are the necessary ingredients. One tip: Vietnamese normally top the meat/shrimp with scallion oil - you can make it quickly by adding chopped scallion, olive/veggie oil, little bit of salt, and microwave for 30s.
Mike
If you, like me, think raw bean sprouts are too pungent, blanch them by throwing them into the hot water with the noodles for the last 30 seconds.
Kathy
I would also recommend trying this recipe with a firm white fish on the grill. Try grilling marinated catfish fillets. https://kathynle.com/2012/05/29/bun-ca-nuong-grilled-fish-over-noodles-a...
FYI, straight up nuoc cham does not have ginger in it. The ginger variation is good for a variety of dishes, but it's not the original version. Also, I tend to go with either ginger or lemongrass in a dish but not both. I find that the flavors are confusing together.
Judy H-M
How would I substitute tofu or chicken for the shrimp?
dimmerswitch
Judy, You will want to start with well dried tofu, cut in cubes, and fry it for texture. Pan fried or skillet fried. You'll find recipes / instructions on line for either technique. I love Vietnamese noodles like this and often order tofu as my option when eating out to order them. Here's a link to one source of fried tofu 'how to'. http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-ea... I plan to try this noodle recipe soon!
Steven Keirstead
Drizzling with a tiny amount of oil like peanut or sesame and tossing will help. Also don't overcook them. Drain immediately after they soften. Suggested time to cook in the recipe is probably too long.
Terry J
This is excellent. Daikon was not to be found in the markets so I substituted a julienned turnip and it worked beautifully.
Leobot
Crisp and refreshing salad. There is also a beef version on this site that is almost identical and just as tasty. The mix of herbs is crucial, but I think going heavy on the mint is never a bad idea. I always use 8 oz of rice noodles instead of 1 pound, and that's just right for our household.
Laura
This is basically a deconstructed Vietnamese spring roll! Brilliant!
charlotte
It's a terrific salad with flavors everywhere. I used chicken thighs cut up small and cooked in cast iron pan til caramelized and delicious. I'll be making this again. I served it on a platter for all to help themselves.
mrnoah78
Such a tasty meal! Though the second time I made it I turned the dipping sauce into a soup broth and it was phenomenal!!
Joyce
I would substitute however much of the alternative protein you would use for 4 servings, cut into shrimp sized cubes. Then marinate as per the recipe.
Steven Keirstead
7-8minin nearly boiling water is far too long for most rice noodles, especially vermicelli. Try 2-5 minutes. Longer for pho type noodles.
T Byrne
Wonderful flavors. Worth the chopping time. One question: is a pound of rice noodles (vermicelli style) correct?? That made at least three, maybe 4X, more than needed. What to to with the massive amount of leftovers? One 8oz. Package would have been plenty.
Lola
this was so delicious. i followed it to a tee and it tasted better than at a vietnamese restaurant. my tip is to add some fried shallots- after cooking the shrimp in the wok, throw in some thinly sliced shallots until crispy- so good! thank you for this recipe :)
Grace
Delicious— my lazy bones even made sauce with chili crisp instead of fresh peppers (I know, I know) and it was still great. Also subbed tofu for shrimp.
Ryan
This was a good recipe but the serving quantity is massive. I didn't think about it until I made the dipping sauce and an extra amount of water was included beyond the ingredient list. The shrimp alone were great and will be making a regular appearance in my rotation. I'll probably also try the marinade with tofu. The way the sauce cooked and reduced in the wok was fun to watch to watch too. So good!
kimg
Good- light and refreshing
demitra babzani
Super good, I cut up the romaine lettuce and made additional pickles, cucumbers too.
Janma
Need it exactly according to directions. Next time I’d dress the noodles with some dipping sauce before compiling the dish.
Kate O’Neill
Agree with the many raves about how tasty this is. I also agree with those who say a pound of noodles is too much unless you really like noodles and don’t mind not having enough dipping sauce to flavor them thoroughly. I made one variation: I served the noodles warm right after draining them and with just a lukewarm rinse. We enjoyed it that way. Better for a chilly evening.
gerry in Oregon
New Chinatown in North Chicago. The corner restaurant on N. Hollywood. This is on their menu: #22. I always go there when in the Windy City. I hope it's still in business. Fish tanks, velvet tapestries of Elvis on the walls. I made this last night. IT IS #22! I could have used half or even less rice noodles to fill the 4 large Chinese bowls. Ditto on the 3 cups of herbs. MINT is a must and luckily I have some growing in my garden. 1.5#'s of shrimp was perfect for the four of us. TY NYTimes!!
Lola
this was so delicious. i followed it to a tee and it tasted better than at a vietnamese restaurant. my tip is to add some fried shallots- after cooking the shrimp in the wok, throw in some thinly sliced shallots until crispy- so good! thank you for this recipe :)
Leah
Loved the pickled vegetables, dipping sauce and instructions for the rice noodles - super easy. Will definitely make again. I made this using meat from leftover pork skewers, cooked cold shrimp and two tofus (fried and spiced). A big hit for friends and family, including the youngest kids. As a bonus bit of fun, we also used round rice paper sheets and made Viet Rice Paper Rolls using this video: https://www.foodandwine.com/recipes/viet-rice-paper-roll
rich
Loved it, but merged with Thrill of the grill Cold shrimp/cabbage and peanuts. Grilled shrimp chilled over napa and noodes showered with Nouc cham and Herbs. Excellent
Jill Turner
Followed the recipe & it’s delicious. Next time I will try the simpler sauce (no ginger) another reader suggested. Will also reduce noodles and increase veggie mix - w/ seeded julienned cucumber, and red bell pepper, as more veg w/ less noodles = lower cal. LOL will also check the freezer case for frozen egg rolls to pop into the air fryer as that’s always a favorite when ordering a vermicelli bowl out. Learned the hard way too much basil is jarring and will prioritize cilantro & mint.
Audrey
This was truly excellent. We subbed tofu for shrimp: pressed extra-firm tofu, cut into cubes, then tossed with the marinade and let it sit (tossing occasionally) for maybe 45 minutes. Removed from the marinade, tossed with cornstarch, and pan fried until golden. We did just half a package of tofu; if you're doing more, I'd maybe double the marinade.
Kelly
I just made this for NYE dinner and it was SO GOOD!
Gillian
It’s a year later and tomorrow is NYE ‘22 — I think your comment fromNYE ‘21 is a sign I should make it tomorrow night! :)
T Byrne
Wonderful flavors. Worth the chopping time. One question: is a pound of rice noodles (vermicelli style) correct?? That made at least three, maybe 4X, more than needed. What to to with the massive amount of leftovers? One 8oz. Package would have been plenty.
add sriracha and fish sauce
Needs more of each item to be balanced and flavorful. Lettuce can be shredded before adding to bowls to facilitate eating. Added cucumbers are good.
Private notes are only visible to you.
Advertisement
