Vietnamese Lemongrass Shrimp and Glass Noodle Chowder

Name: Vietnamese Lemongrass Shrimp and Glass Noodle Chowder
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb (570 g) large shrimp (16/20 count), peeled and deveined, cold, peeled and deveined, tails on or off as you prefer; 4 oz (115 g) glass (rice vermicelli) noodles, dried; 3 stalks (150 g) fresh lemongrass stalks, outer layers removed, white and pale green parts sliced into 2-inch pieces and lightly bruised; 6 cups (1425 ml) shrimp or chicken broth; 1½ tbsp (22 ml) fish sauce; 3 tbsp (45 ml) fresh lime juice, freshly squeezed; 1 whole (12 g) Thai red or green chili, sliced lengthwise, seeds optional for less heat; 3 cloves (20 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, minced or thinly sliced; ½ cup (12 g) fresh Thai mint or basil, whole leaves, roughly torn; ¼ cup (8 g) fresh cilantro, whole leaves, roughly torn; 2 whole (40 g) scallions, thinly sliced, white and light green parts separated; 1 tbsp (15 ml) neutral vegetable oil; to taste sea salt

From the MyKitchenBank Kitchen

A fragrant, herbaceous chowder built on a lemongrass-infused broth with succulent shrimp, tender glass noodles, and aromatic herbs. This Vietnamese-inspired dish balances warm spice, bright citrus, and the delicate chewiness of rice noodles in a light, flavorful broth that's ready in under 30 minutes.

Prep: 15 min
Cook: 14 min
Total: 29 min
Makes: 4 servings (about 2 cups per bowl)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (570 g) large shrimp (16/20 count), peeled and deveined, cold, peeled and deveined, tails on or off as you prefer
4 oz (115 g) glass (rice vermicelli) noodles, dried
3 stalks (150 g) fresh lemongrass stalks, outer layers removed, white and pale green parts sliced into 2-inch pieces and lightly bruised
6 cups (1425 ml) shrimp or chicken broth
1½ tbsp (22 ml) fish sauce
3 tbsp (45 ml) fresh lime juice, freshly squeezed
1 whole (12 g) Thai red or green chili, sliced lengthwise, seeds optional for less heat
3 cloves (20 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger, minced or thinly sliced
½ cup (12 g) fresh Thai mint or basil, whole leaves, roughly torn
¼ cup (8 g) fresh cilantro, whole leaves, roughly torn
2 whole (40 g) scallions, thinly sliced, white and light green parts separated
1 tbsp (15 ml) neutral vegetable oil
to taste sea salt

Equipment (6)

Large pot or 5-quart Dutch oven
Cutting board
Chef's knife
Wooden spoon
Mesh strainer or slotted spoon
Small mortar and pestle (optional, for bruising lemongrass)

Steps

Before you start

Peel and devein shrimp if not already done, keeping them cold
Measure all ingredients before you start cooking
Have a large pot or Dutch oven ready for the broth

1
Build the aromatic base
- Heat 1 tablespoon of oil in a large pot over medium heat.
- Add the minced garlic, sliced ginger, and sliced Thai chili.
- Stir constantly for 1 to 2 minutes until fragrant, being careful not to brown the garlic.
- The oil should shimmer around the aromatics.
+ Show details− Hide details
Ready when: aromatics are fragrant and begin to soften; garlic is still pale
Tip: Don't skip this step—blooming the aromatics in oil releases their essential oils and builds the chowder's foundation.
2
Add broth and lemongrass
- Pour the 6 cups of shrimp or chicken broth into the pot.
- Add the lightly bruised lemongrass pieces.
- Bring to a simmer over medium-high heat, then reduce heat to medium and let simmer for 5 minutes.
- The broth will take on a pale golden hue and subtle lemongrass aroma.
+ Show details− Hide details
Ready when: broth simmers gently with small bubbles breaking the surface; lemongrass softens and releases fragrance
Tip: Bruising the lemongrass—pressing it gently with the side of a knife before adding—helps release more flavor into the broth.
3
Season the broth
- Stir in the 1.5 tablespoons of fish sauce and 3 tablespoons of fresh lime juice.
- Taste the broth and adjust with a pinch of salt if needed.
- The broth should taste savory, tangy, and aromatic—not overly fishy.
+ Show details− Hide details
Ready when: fish sauce and lime juice are fully incorporated; broth tastes balanced
Tip: Add fish sauce first, then taste, then add lime juice—this prevents it from tasting too sharp or too funky.
4
Cook the glass noodles
- Add the 4 oz of glass noodles to the broth.
- Stir gently to separate the strands.
- Maintain a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the noodles are translucent and tender but still slightly chewy.
- They will not fully soften until you eat them—they'll continue to absorb liquid.
+ Show details− Hide details
Ready when: noodles are translucent and bend without snapping; a strand is just tender when bitten
Tip: Glass noodles cook very quickly. Keep stirring gently so they don't clump together at the bottom of the pot.
5
Add the shrimp
- Slide the cold shrimp into the simmering broth, stirring gently to distribute them.
- Maintain a gentle simmer and cook for 3 to 4 minutes, until the shrimp are opaque throughout and firm to the touch.
- A shrimp is done when it has curled into a C-shape and shows no translucent gray in the center.
+ Show details− Hide details
Ready when: shrimp are opaque and curled into a C-shape; internal temperature reaches 145°F (63°C)
Tip: Do not overcook shrimp or they'll become rubbery. Remove them from heat as soon as they turn opaque—carryover heat will finish them.
6
Strain and serve
- Using a slotted spoon or mesh strainer, remove the lemongrass pieces from the pot and discard them.
- Ladle the chowder into four warm bowls, dividing the shrimp and noodles evenly.
- Top each bowl with torn Thai mint, torn cilantro, the white and light green parts of the scallions, and a light scatter of chili slices if desired.
+ Show details− Hide details
Ready when: chowder is evenly portioned and garnished
Tip: Add the fresh herbs right before serving so they stay vibrant and aromatic rather than wilting into the hot broth.

Good to know

Tips

Bruise the lemongrass by pressing it gently with the side of a knife to crack the fibers and release more aromatic oils—this deepens the flavor of the broth.
Shrimp cook very quickly and toughen if overcooked. Remove the pot from heat as soon as they turn opaque; the residual heat will finish them perfectly.
For a creamier chowder, stir in 2 tablespoons of coconut milk at the end, but keep it subtle so the herbaceous broth remains the star.
Taste the broth carefully before serving. Vietnamese chowders rely on balance—if it tastes too salty, add a squeeze of lime; if too sharp, add a touch more fish sauce to round it out.

Storage & reheating

Refrigerate in an airtight container for up to 2 days. Reheat gently over medium heat (do not boil) until warmed through, about 5 minutes. The noodles will absorb more broth as it sits; add a splash of water or broth when reheating if needed. Do not freeze, as shrimp texture deteriorates after thawing.

Substitutions

fresh Thai mint or basil → fresh Thai basil or regular basil. Thai basil has a slightly anise-like flavor that's more authentic; regular basil works well but tastes a bit sweeter.
glass (rice vermicelli) noodles, dried → rice vermicelli or thin rice noodles. Both cook faster (1–2 minutes) than glass noodles. Start checking for doneness earlier to avoid mushiness.
shrimp or chicken broth → vegetable broth or unsalted chicken broth. Shrimp broth adds extra depth; vegetable or chicken broth work but will taste lighter. Increase fish sauce slightly if using vegetable broth.
Thai red or green chili → 1/4 teaspoon red pepper flakes or a pinch of cayenne. Ground spices diffuse more evenly into the broth. Use sparingly—you can always add more at the table.