Vietnamese Lemongrass Shrimp Noodle Bowl
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2 stalkslemongrass
- 4 clovesgarlic
- 2 tablespoonfish sauce
- 2lime
- 1 teaspoonsugar
- 2 tablespoonvegetable oil
- 8 ouncedried rice noodles
- 4 cupwater
- 1red jalapeño
- ½ cupfresh mint
- ½ cupfresh cilantro
- 1 mediumcucumber
- 1 mediumcarrot
- ¼ cupcooked peanuts (unsalted)
- 1 pinchsalt
Prep
- 01
Trim lemongrass stalks, discard outer layers, and finely mince the pale inner part (about 3 tablespoons total).
- 02
Mince 4 garlic cloves.
- 03
Julienne or thinly slice 1 medium cucumber and 1 medium carrot into matchsticks.
- 04
Thinly slice 1 red jalapeño into rings.
- 05
Cut 2 limes into wedges.
- 06
Roughly chop 0.25 cup unsalted cooked peanuts.
Method
- 01
Bring 4 cups water to a boil in a large pot. Add rice noodles and cook according to package directions, usually 6–8 minutes. Drain, rinse with cold water, and set aside.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Transfer to a plate.
- 03
In the same skillet, add the lemongrass-garlic mixture (from prep). Sauté for 1–2 minutes until fragrant. Pour in 1 1/2 cups water, 2 tablespoons fish sauce, and 1 teaspoon sugar. Bring to a simmer and cook for 3 minutes. Return shrimp to the pan and warm through.
- 04
Divide cooked noodles among 4 bowls. Top each with shrimp and lemongrass broth, then garnish with cucumber, carrot, fresh mint, cilantro, jalapeño slices, and crushed peanuts.
- 05
Squeeze fresh lime juice over each bowl to taste. Serve immediately.
Spice Tips
For more heat, add extra jalapeño slices or a pinch of dried chili flakes to the broth. A dash of sriracha drizzled over the finished bowl adds kick without overwhelming the fresh lemongrass aromatics. For a more herbaceous finish, add a few basil leaves alongside the mint and cilantro.
Make-ahead: marinate shrimp in minced lemongrass and fish sauce for up to 30 minutes for deeper flavor. Cooked noodles and herbs can be prepped several hours ahead; store separately and assemble just before serving. Substitute cooked chicken for shrimp if preferred.