Vietnamese Lemongrass Shrimp with Rice Vermicelli
Charred shrimp tossed with fresh lemongrass, garlic, and chili over cool rice vermicelli and peanut sauce. Ready in 15 minutes — the kind of bright, garlicky dinner that feels like takeout but tastes homemade.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil salted water in a pot. Add rice vermicelli and cook 4 minutes until tender. Drain, rinse with cool water, and divide between two bowls.
Step 2
Heat 2 tbsp oil in a large skillet over high heat until shimmering, about 90 seconds.
Step 3
Add lemongrass, garlic, and chili. Cook 30 seconds, stirring constantly, until fragrant.
Step 4
Add shrimp and fish sauce. Stir constantly for 3–4 minutes until shrimp turn pink and edges begin to char.
Step 5
Divide shrimp and aromatics between the two bowls over the vermicelli.
Step 6
Drizzle peanut sauce over each bowl and serve immediately.
Tools you’ll need
- large pot
- 12-inch skillet
- wooden spoon or spatula
- knife and cutting board
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
