“Mouthwatering Vietnamese Gluten-Free Dinner Delight: Shrimp & Lemongrass Noodle Soup & Crunchy Fresh Spring Rolls”

Allergens

Shrimp

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb medium shrimp, peeled and deveined
• 2 stalks lemongrass, bruised and chopped
• 4 cups chicken or vegetable broth (gluten
• free)
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1/2 cup green onions, sliced
• 2 tbsp fish sauce (gluten
• free)
• 1 tbsp lime juice
• 1 tbsp sugar
• Salt and pepper to taste

Instructions

1. Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
2. In a large pot, combine shrimp, lemongrass, broth, fish sauce, lime juice, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes or until the shrimp are cooked through and pink.
3. Remove the shrimp from the soup and set aside. Add the cooked noodles and bean sprouts to the pot. Cook for another 2 minutes, then remove from heat.
4. To serve, divide the noodle soup among 4 bowls. Top each bowl with cooked shrimp, cilantro, and green onions. Enjoy!

Chef’s Insight

The aromatic lemongrass infuses the broth with a refreshing flavor, while the shrimp adds a satisfying meaty texture.

Notes

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