Simmered Beef Vermicelli Bowl with Lemongrass and Shrimp Paste

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Vietnamese noodle bowl featuring tender simmered beef, aromatic lemongrass, and a hint of savory shrimp paste, served with fresh herbs and crisp vegetables. This Vietnamese recipe, ready in about 160 minutes, pairs beef brisket, beef bones, lemongrass stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 130 min Serves 4 Vietnamese cuisine 420 cal/serving

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Ingredients

500g, thinly sliced beef brisket
300g beef bones
3, bruised and chopped lemongrass stalks
1 medium, halved and charred onion
2 inch piece, sliced and charred ginger
1 tbsp shrimp paste
3 tbsp fish sauce
1 tbsp rock sugar
200g rice vermicelli noodles
1 cup bean sprouts
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/2 cup fresh Thai basil
4 lime wedges
to taste chili slices
3 liters water

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Instructions

Step 1: Place 300g beef bones in a large stockpot with 3 liters of water. Bring to a boil over high heat, then reduce to medium and simmer for 1 hour, skimming impurities.
Step 2: Add 3 bruised and chopped lemongrass stalks, 1 halved charred onion, 2 inch sliced charred ginger, and 1 tbsp shrimp paste to the broth. Continue simmering for another 1 hour for a rich, fragrant stock.
Step 3: Strain the broth, discard solids, then return the clear broth to the pot. Add 500g thinly sliced beef brisket, 3 tbsp fish sauce, and 1 tbsp rock sugar. Simmer for 10 minutes until beef is tender but not falling apart.
Step 4: Meanwhile, soak 200g rice vermicelli noodles in hot water for 5 minutes until soft, then drain.
Step 5: To assemble, divide noodles into 4 bowls. Ladle hot beef broth with slices over noodles. Top with 1 cup bean sprouts, 1/2 cup each fresh mint, cilantro, and Thai basil leaves. Serve immediately with 4 lime wedges and chili slices for added heat.