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Fresh Vietnamese-Style Lemongrass Shrimp Vermicelli Bowl

Vietnamese lemongrass shrimp vermicelli bowl - featured image
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A bright, tangy, and refreshing Vietnamese-style vermicelli bowl featuring lemongrass-marinated shrimp, fresh herbs, crisp vegetables, and a sweet-and-sour fish sauce dressing. Perfect for light summer meals and quick weeknight dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 2 stalks lemongrass, finely minced (or lemongrass paste)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce (plus 3 tablespoons for dressing)
  • 1 tablespoon brown sugar
  • 7 ounces rice vermicelli noodles
  • 1 medium cucumber, julienned
  • 1 medium carrot, shredded or julienned
  • A generous handful each of fresh mint, cilantro, and Thai basil
  • 1 cup bean sprouts (optional)
  • 1/4 cup roasted peanuts, chopped
  • 1 lime, juiced
  • 1 small red chili, thinly sliced (optional)
  • 2 tablespoons vegetable oil (plus 1 tablespoon for cooking shrimp)
  • 3 tablespoons fresh lime juice (for dressing)
  • 2 tablespoons water (for dressing)
  • 1 tablespoon sugar (for dressing)
  • 1 clove minced garlic (for dressing)
  • Thinly sliced chili to taste (for dressing)

Instructions

  1. Prepare the shrimp marinade by combining minced lemongrass, garlic, grated ginger, 2 tablespoons fish sauce, brown sugar, and 1 tablespoon vegetable oil in a bowl. Stir until sugar dissolves. Add shrimp and toss to coat evenly. Marinate for 15-20 minutes at room temperature.
  2. Cook the rice vermicelli noodles in boiling water according to package instructions (3-5 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and remove excess starch. Set aside to drain well.
  3. Make the dressing by whisking together 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, 2 tablespoons water, 1 tablespoon sugar, minced garlic, and thinly sliced chili. Adjust sweetness or acidity to taste.
  4. Prepare vegetables and herbs: julienne cucumber and carrot, roughly chop mint, cilantro, and Thai basil, rinse and drain bean sprouts if using, and chop roasted peanuts for garnish.
  5. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook marinated shrimp in a single layer for 1-2 minutes per side until pink and slightly caramelized. Avoid overcrowding; cook in batches if needed.
  6. Assemble the bowl by dividing cooled vermicelli noodles into serving bowls. Top with cooked shrimp, cucumber, carrot, bean sprouts, and fresh herbs. Drizzle with dressing and sprinkle chopped peanuts on top. Add chili slices for extra heat if desired.
  7. Optionally, toss the bowl gently to combine flavors before serving or serve as is with a lime wedge on the side.

Notes

Marinate shrimp at room temperature for best flavor penetration. Do not overcook shrimp to avoid rubbery texture. Rinse noodles under cold water immediately after cooking to stop cooking and prevent sticking. Adjust dressing sweetness and acidity to taste. Fresh herbs should be washed and dried well to avoid sogginess. Serve immediately or assemble just before eating to maintain freshness and crunch.

Nutrition

Keywords: lemongrass shrimp, vermicelli bowl, Vietnamese recipe, summer meal, fresh herbs, seafood, quick dinner, gluten-free

Find it online: https://twinkletaste.com/fresh-vietnamese-style-lemongrass-shrimp-vermicelli-bowl-easy-recipe-for-perfect-summer-meals/