Vietnamese Instant Noodle Soup with Shrimp and Fresh Herbs

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 developed and reviewed.

A vibrant bowl of quickly prepared instant rice noodles topped with sautéed shrimp, fresh herbs, and a bright lime-chili broth inspired by classic Vietnamese flavors. This Vietnamese-inspired Instant Pot recipe, ready in about 20 minutes, pairs instant rice noodles, shrimp, peeled and deveined, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Vietnamese cuisine 320 cal/serving

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Ingredients

1 package (about 3 oz) instant rice noodles
8 oz shrimp, peeled and deveined
3 cups chicken broth
2 tbsp fish sauce
3 garlic cloves, minced
2 tbsp fresh lime juice
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 stalks green onions, sliced
1 small red chili, thinly sliced
1 tbsp vegetable oil
1 tsp sugar
1/4 tsp black pepper

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Instructions

Step 1: Bring 3 cups chicken broth to a simmer in a medium pot over medium-high heat. Add 2 tbsp fish sauce, 1 tsp sugar, and 1/4 tsp black pepper; stir until sugar dissolves.
Step 2: While broth simmers, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 8 oz peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side until shrimp turn pink and opaque; remove from heat.
Step 4: Cook 1 package (about 3 oz) instant rice noodles according to package instructions (usually soaking in hot water for 3-4 minutes) and drain.
Step 5: Divide noodles between two bowls. Pour the hot broth over the noodles. Top evenly with cooked shrimp, 1/4 cup fresh cilantro leaves, 1/4 cup fresh mint leaves, 2 sliced green onions, and 1 thinly sliced small red chili.
Step 6: Drizzle 2 tbsp fresh lime juice over each bowl just before serving for a bright, tangy finish.