Coco-Lemongrass Vermicelli Shrimp Bowl is a light and easy dish for the summertime, filled with a rainbow of crunchy veggies, coco-lemongrass shrimps on a small bed of vermicelli rice noodles.coco-lemon rice noodles cilantro

coco-lemongrass vermicelli shrimp bowl

Summertime is sometimes painful… especially when you don’t have AC and live in Spain… It’s too hot to make tartar… too scared of making the fish turn bad as soon as it hits the infernal sun, and too hot for any long cooking sessions… Solution: the Wok! I love my wok, I like to work with it especially in the summertime to sauté food in no time. It’s so fast to cook with it, it won’t have time to warm up the house.

Lemongrass coconut vermicelli shrimp bowl

The main idea here is to make a protein, whether it’s shrimps, chicken or tofu and sauté it rapidly in oil and lemongrass, than let it simmer for an extra minute in coconut milk for an ultra rapid and ultra aromatic protein! The rest (veggies toppings) are up to you, take your favorites and keep them raw, you’ll get a nice crunch and a whole lot more vitamins from it. Too hot to eat warm stuff anyway…


The video I’ve made contain a few elements you might wonder about… I can not fit in all the explanations about each action I do in there so… here it is:

  • Defrosting Shrimps in cold water, some might already know it, but a perfectly safe and fast way to unfreeze shrimps is under running cold water for about 10 minutes… the exact time it’s going to take you to prepare the veggies…. no time lost here!
  • While the shrimps drain their excess water in a strainer, add a touch of “Nước chấmor “Vietnamese Fish Sauce”, this is equivalent to salt, it will give the shrimps ultra lots of sea flavor and get rid of that sometimes “fishy” note from unfrozen shrimps… *I would like to point out “make sure to buy the Vietnamese Fish sauce… not the others” because it’s done with actual fishes and the other kinds are some mix of squids which is totally different… 
  • Cooking the shrimps in whether peanut oil or coconut oil and adding the lemongrass and the optional Makrut lime leaves to the sauté helps to bring out the aroma rapidly. Because it won’t be cooking long, make sure to break the lemongrass and makrut leaves to help them release all their flavor in no time.
  • For most… Vermicelli rice noodles are done following the pack’s instructions… but I personally always do them the same way… leaving them in warm water until soft, drain, rinse in cold water… this way it helps them get bouncy and unsticky. I also add a tad of sesame oil and fish sauce (a few drops only) to give it extra flavor and gloss. But this step is optional.


Lemongrass coconut vermicelli shrimp bowl

Oh! and an extra note: Fish Sauce is your new salt when cooking South Eastern Asian dishes… I personally use it instead of salt, it gives an extra “sea” flavor to everything and no worries… it doesn’t taste “fishy” although it’s called “Fish Sauce”. It’s truly the “secret” ingredient to Vietnamese cuisine!

So let’s make this summer bowl!


Coco-Lemongrass Vermicelli Shrimp Bowl

Makes 2 portions | Preparation: 20 minutes | Difficulty: easy-breezy

  • Lemongrass coconut vermicelli shrimp bowl250ml of coconut milk
  • ≈185g of shrimps
  • 125g of vermicelli rice noodles
  • Vietnamese Fish Sauce
  • 2 carrots cut into small sticks (juliennes)
  • 1/4 of a bell pepper cut into small sticks (juliennes)
  • 2 hands of sprouts
  • 2-3 scallions finely chopped
  • 2 makrut lime leaves
  • 2 lemongrass 
  • cilantro
  • crushed peanuts
  • peanut or coconut oil
  • sesame oil *optional
  1. Unfreeze the shrimps under running cold water for 10 minutes
  2. During that time cut all the veggies and crushed the peanuts, reserve
  3. Bring to a boil the water for the noodles and stop the fire and let the vermicelli soak in there for 5 minutes or until tender, drain and rinse in cold water
  4. Add a few drops of sesame oil and fish oil to the vermicelli, mix and reserve
  5. In a wok, high heat, add the peanut oil, the shrimps, the lemongrass broken into two and the broken makrut lime leaves and sauté for 2 minutes
  6. Add the coconut milk and lower the heat to simmer for another 2 minutes (check seasonning, add fish sauce for more salt)
  7. Assemble the bowls, vermicelli first then, add the shrimps and its coconut broth, fill with the veggies, peanuts, lime wedge and cilantro.



Lemongrass coconut vermicelli shrimp bowl

Banh Mi with lemongrass chicken leftovers

Vietnamese lemongrass chicken rice noodles is a great dish to make with you Banh Mi leftovers. I’ve simply add all my Banh Mi recipe on top of glass noodles with an extra sesame oil and lime and there you have a whole new tasty Vietnamese dish for this summer. The only missing element are the french baguette and the spicy mayonnaise, so if you like the spicy touch, simply add a little thai peppers to the mix.

Banh Mi with lemongrass chicken leftoversIf you are looking for some light, flavored filled dish for this summer, this is a great way to go. Everything in there is so flavorful, although low in calories. If you decide, as I suggested in my previous recipe, to make a Bahn Mi BBQ, simply keep the leftovers for this recipe. Since Banh Mi is a sandwich, more suitable for lunch, this is suitable for the next diner. I’ll describe the dish here, as if you haven’t done the Banh Mi, and do this dish from scratch. If you already do, have the Banh Mi ingredients, simply start at step 5.

Let’s talk rice noodles vermicelli… I do not know about every descriptive stickers added to those packs of vermicelli in the world… but I know in Spain, the instructions says to boil them for 8 minutes, which isn’t right at all. Those fine rice noodles needs to be soaked only in warm water, off the fire. And the soaking isn’t that long, it’s about 4 minutes tops. Also a step that isn’t said enough, if you want the noodles to not become sticky, a quick rinse after the soaking period will keep them in great shape.

So let’s make this tasty light meal!

Vietnamese lemongrass chicken rice noodles

Makes 2 portions

The noodles
  • 50g of rice vermicelli noodles
  • Chicken lemongrass (see below)
  • Carrots and daikon pickled (see below)
  • Cilantro leaves
  • 1 tbsp fish sauce or soy sauce
  • 1 tsp of sesame oil
  • lime
The chicken lemongrass marinade
  • 2 chicken breast cut into fillets
  • 2 tbsp of fish sauce (or soy sauce)
  • 2 tbsp of rice vinegar
  • 1 tbsp of honey
  • 1 stalk of lemongrass (the tender part, take off the first leaves and the top and bottom of the stalk) chopped finely
  • 1 thai pepper chopped finely
  • coconut oil to cook *optional
Pickled daikon and carrots
  • 3 carrots in fine sticks (julienne)
  • 1 daikon in fine sticks (julienne)
  • 100ml of white rice vinegar
  • 100ml of water
  • 60g of sugar, or honey
  • salt
  1. Assemble all the ingredients for the pickled carrots and daikon, marinate for minimum 1 hour (up to 24 hours)
  2. Assemble all the ingredients for the chicken marinade, let marinate for a minimum of 1 hour (up to 24 hours)
  3. Cook the chicken in a pan, high heat for 4-5 minutes, or on the BBQ
  4. Cut the fillet into strips
  5. Soak the vermicelli into warm water, (take off the fire) about 3-4 minutes and check consistency
  6. When done, rinse them (it prevents them from sticking together), drain
  7. Add the sesame oil to the vermicelli and mix
  8. Assemble all the ingredients in a big bowl with the fish sauce, or soy sauce and lime squeeze on top


Enjoy on a hot summer day!

Banh Mi with lemongrass chicken leftovers