Vietnamese Shrimp and Pork Noodle Soup

Name: Vietnamese Shrimp and Pork Noodle Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 oz (225 g) pork belly, skin on if possible, cut into 1½-inch (4 cm) cubes; 3 medium shallots, roughly chopped; 4 clove (20 g) garlic cloves, minced; 1½ tsp (3 g) ground turmeric; 3 tbsp (45 ml) Vietnamese fish sauce (nước mắm); 6 cups (1440 ml) unsalted chicken broth; 2 cups (480 ml) water; 1 lb (450 g) large shrimp (16–20 count per lb), peeled and deveined, tails left on; 6 oz (170 g) dried rice vermicelli, soaked in water for 10 minutes, drained; ½ cup (15 g) fresh dill, roughly chopped; ½ cup (20 g) fresh cilantro (coriander), roughly chopped; 3 stalk (40 g) scallions (green onions), thinly sliced; 1 whole lime, cut into wedges; 2 tbsp (30 ml) neutral vegetable oil; kosher salt and freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A fragrant, warming Vietnamese noodle soup combining succulent shrimp and tender pork belly in a golden turmeric-infused broth, finished with fresh herbs and rice vermicelli. This humble yet deeply flavored dish comes together on the stovetop and captures the essence of Vietnamese home cooking.

Prep: 20 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 4 servings (about 10 cups total)

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Ingredients

4 servings

For the broth
8 oz (225 g) pork belly, skin on if possible, cut into 1½-inch (4 cm) cubes
3 medium shallots, roughly chopped
4 clove (20 g) garlic cloves, minced
1½ tsp (3 g) ground turmeric
3 tbsp (45 ml) Vietnamese fish sauce (nước mắm)
6 cups (1440 ml) unsalted chicken broth
2 cups (480 ml) water
Proteins
1 lb (450 g) large shrimp (16–20 count per lb), peeled and deveined, tails left on
Noodles & Garnish
6 oz (170 g) dried rice vermicelli, soaked in water for 10 minutes, drained
½ cup (15 g) fresh dill, roughly chopped
½ cup (20 g) fresh cilantro (coriander), roughly chopped
3 stalk (40 g) scallions (green onions), thinly sliced
1 whole lime, cut into wedges
For the broth
2 tbsp (30 ml) neutral vegetable oil
kosher salt and freshly ground black pepper, to taste

Equipment (7)

Large heavy-bottomed pot (4–5 quart capacity)
Cutting board and chef's knife
Colander
Wooden spoon
Measuring spoons and cups
Small bowl (for mixing aromatics)
Shallow serving bowls

Steps

Before you start

Peel and devein shrimp if not already done, leaving tails on for presentation
Soak rice vermicelli in room-temperature water for 10 minutes before cooking
Have all herbs and garnishes prepped and ready before you start the soup
Measure out all pantry ingredients so the final steps move quickly

1
Prepare pork and aromatics
- Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot over medium-high heat.
- Add the pork belly cubes and cook, stirring occasionally, for 5–6 minutes until lightly golden on all sides.
- This step renders some fat and builds flavor.
- Remove pork to a plate with a slotted spoon, leaving about 1 tbsp (15 ml) of oil in the pot.
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Ready when: Pork cubes are light golden brown on the exterior
Tip: Don't overcrowd the pot; work in batches if needed. Rendering the pork creates a flavorful fat base.
2
Toast aromatics and spices
- In the same pot with the residual pork fat, add the minced garlic and chopped shallots.
- Sauté over medium heat, stirring frequently, for 2–3 minutes until fragrant and just beginning to soften.
- Add the ground turmeric and stir constantly for 30 seconds until the spice blooms and the mixture becomes very aromatic.
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Ready when: Mixture is fragrant and you can smell the turmeric clearly
Tip: Toast turmeric for just 30 seconds so it blooms without burning—this releases its earthiness and prevents a raw taste.
3
Build the broth
- Return the pork belly cubes to the pot, add 6 cups (1440 ml) unsalted chicken broth and 2 cups (480 ml) water, and stir well.
- Bring to a strong boil over medium-high heat, then reduce heat to medium-low and simmer gently, partially covered, for 25–30 minutes until the pork is very tender and starting to break apart slightly when stirred.
- The pork should reach an internal temperature of 145°F (63°C).
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Ready when: Pork cubes are very tender and easily pierced with a fork; internal temperature reaches 145°F (63°C)
Tip: Partial cover prevents rapid evaporation while allowing some steam to escape. Gentle simmering keeps the broth clear rather than cloudy.
4
Add fish sauce and season
- Stir in the fish sauce (3 tbsp or 45 ml) and taste the broth.
- Add salt and freshly ground black pepper to taste—the broth should taste balanced, savory, and slightly funky from the fish sauce.
- Go slowly with salt, as fish sauce is already salty.
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Ready when: Broth tastes savory, well-seasoned, and balanced
Tip: Fish sauce can smell strong when raw, but melts into the broth. Start with a little less and add more if needed; you can't take it out.
5
Cook rice noodles
- Bring a separate pot of water to a rolling boil.
- Add the drained, soaked rice vermicelli and cook for 3–4 minutes until tender but still slightly al dente.
- The noodles will continue to soften slightly in the hot broth.
- Drain in a colander and rinse briefly under cool water to stop the cooking.
- Set aside.
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Ready when: Noodles are soft and pliable, not crunchy
Tip: Soaking the noodles beforehand shortens the cooking time and prevents them from clumping. Rinsing after cooking stops them from getting mushy.
6
Add shrimp to broth
- Increase the heat under the broth to medium-high.
- Once the broth is gently simmering, carefully add the shrimp and stir gently.
- Cook for 3–4 minutes, stirring occasionally, until the shrimp turn opaque and pink throughout and curl slightly.
- Do not overcook, or they'll become tough and rubbery.
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Ready when: Shrimp are uniformly pink and opaque, and have curled into a C shape; internal temperature reaches 145°F (63°C)
Tip: Keep the broth at a gentle boil rather than a rolling boil so the shrimp cook evenly. Overcooking makes them tough and shrinks them significantly.
7
Assemble and serve
- Divide the cooked rice vermicelli among four shallow bowls.
- Ladle the hot broth, pork, and shrimp evenly over the noodles (about 2½ cups of broth per bowl).
- Top each bowl with a generous handful of fresh dill, cilantro, and sliced scallions.
- Serve immediately with lime wedges on the side, letting each diner squeeze lime juice to taste.
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Tip: Fresh herbs brighten the rich broth and provide contrast. Lime juice adds acidity that ties everything together and balances the dish.

Good to know

Tips

Fish sauce smells pungent on its own, but it dissolves into the broth and becomes savory and deep—trust the ingredient and add gradually.
Render the pork belly before simmering to extract fat and develop flavor; this step makes the difference between a light broth and one with body.
Do not overcook the shrimp; they go from tender to tough in seconds. Aim for a gentle boil and keep an eye on them from the moment they hit the pot.
Assemble the soup in bowls rather than in the pot; this keeps the noodles fresher and lets each diner control the ratio of broth to noodles.

Make ahead

Prepare the broth (steps 1–4) up to 1 day ahead; cool, refrigerate, and reheat gently over medium heat before adding shrimp. Soak the vermicelli up to 2 hours ahead, store in a colander loosely covered. Chop all herbs up to 4 hours ahead and store in separate containers in the fridge.

Storage & reheating

Store leftover soup (broth, meat, and shrimp only, noodles separate) in an airtight container in the refrigerator for up to 2 days. Cooked noodles will soften; store separately and add fresh noodles when reheating for best texture. To serve, reheat the broth gently in a pot over medium heat, cook fresh vermicelli, and assemble bowls as described. Do not freeze; the shrimp texture deteriorates significantly.

Substitutions

pork belly, skin on if possible → boneless pork shoulder or pork ribs. Use the same weight; shoulder takes slightly longer to tenderize (30–35 min), ribs may fall apart sooner (20–25 min). Both yield equally delicious results.
large shrimp (16–20 count per lb), peeled and deveined → firm white fish (halibut, cod, sea bass) or scallops. Cut fish into bite-sized pieces; add at the same time as shrimp. Scallops cook in the same 3–4 minute window. Avoid delicate fish like flounder.
fresh dill → fresh mint or additional cilantro. Dill is traditional and authentic; mint adds a slightly cooler note. Use the same amount.
dried rice vermicelli → thin egg noodles or fresh rice noodles. Thin egg noodles cook in 5–6 minutes; fresh rice noodles need only 1–2 minutes and can be added directly to the hot broth to warm through.