Shrimp Vietnamese Soup with Rice Noodles

This Vietnamese-style shrimp soup pairs a tangy tamarind broth with shrimp, tomatoes, pineapple, okra, and rice noodles. It takes inspiration from Southern Vietnamese canh chua, a sour soup with many regional and family variations, and makes a bright, filling meal with a balance of sweet, sour, salty, and fresh flavors.

Ingredients

8 oz (225 g) thin rice vermicelli noodles
2 qt (1.9 L) water, for cooking the noodles
1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
1 medium shallot, finely chopped, about 1½ oz (40 g)
3 garlic cloves, finely chopped, about 0.3 oz (9 g)
1 tbsp (6 g) finely grated fresh ginger
6 cups (1.4 L) low-sodium chicken broth or seafood broth
1½ cups (225 g) pineapple chunks, fresh or canned and drained
2 medium tomatoes, cut into wedges, about 10½ oz (300 g)
2 tbsp (30 ml) tamarind concentrate
2 tbsp (30 ml) fish sauce
1 tbsp (12 g) granulated sugar
1½ cups (180 g) sliced fresh okra, cut into ½-inch (1 cm) pieces
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1 lb (454 g) peeled and deveined raw shrimp, thawed if frozen
2 cups (100 g) mung bean sprouts, rinsed and drained
2 scallions, thinly sliced, about 1 oz (30 g)
½ cup (15 g) loosely packed cilantro leaves and tender stems
½ cup (15 g) loosely packed Thai basil leaves, or mint
1 lime, cut into 4 wedges, about 3½ oz (100 g)
1 small red chile, thinly sliced, optional

Instructions

Prepare the ingredients. Chop the shallot and garlic, grate the ginger, cut the tomatoes and okra, and measure the broth, pineapple, seasonings, and tamarind. If the shrimp are frozen, thaw them in the refrigerator ahead of time or in a sealed bag under cold running water; pat them dry. Rinse the bean sprouts and herbs. Allow about 25 minutes for this preparation, especially if peeling and deveining the shrimp yourself.
Cook the noodles. Bring the 2 qt (1.9 L) water to a boil in a separate pot. Add the rice vermicelli and cook for about 4 minutes, or follow the package timing if it differs. Drain promptly and rinse briefly with cool water to stop the cooking and reduce sticking. Set aside. Thin vermicelli can turn soft quickly, so start checking at the time listed on the package.
Build the broth. Set a soup pot over medium heat and add the oil. Cook the shallot for 1 minute, stirring, then add the garlic and ginger and cook for 1 minute more, just until fragrant. Pour in the broth and bring it to a gentle boil, which should take about 4 minutes. Stir in the pineapple, tomatoes, tamarind concentrate, fish sauce, sugar, salt, and black pepper.
Simmer the vegetables. Lower the heat and simmer the broth gently for 8 minutes. Add the okra and simmer for 3 minutes, until it is tender but still holds its shape. Taste the broth before adding the shrimp. Tamarind products vary in strength, so add a little more concentrate if it tastes flat, or a splash of broth and a pinch of sugar if it is too sharp.
Cook the shrimp safely. Add the shrimp and simmer for about 3 minutes, turning them once if needed so they cook evenly. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for fish and seafood is 145°F (63°C). Continue cooking briefly if they have not reached that temperature. Avoid a hard boil, which can make shrimp tough.
Finish and serve. Stir in the bean sprouts and scallions and cook for 1 minute. Taste and adjust the salt, fish sauce, or tamarind to suit your broth and ingredients. Divide the drained noodles among four bowls, ladle the hot soup and shrimp over them, and top with cilantro, Thai basil, lime, and chile if using. The listed cooking time is about 31 minutes, including the noodle water coming to a boil and the broth simmering.

Tips

Adjust sourness gradually. Tamarind concentrate differs by brand and can be quite intense. Start with the listed amount, taste after the vegetables simmer, and add more in small amounts. If you cannot find tamarind concentrate, use 2 tbsp (30 ml) lime juice stirred into the soup near the end. Lime gives a fresher, less rounded sourness, so taste before adding extra.
Use the right shrimp. Medium or large peeled, deveined shrimp are easy to eat in soup. If starting with shell-on shrimp, buy about 1½ lb (680 g) to allow for the shells, and peel and devein them before cooking. Thaw frozen shrimp safely in the refrigerator or under cold running water, not on the counter.
Keep the noodles separate. Rice vermicelli continues to absorb liquid after it is drained. Putting it directly into the soup pot can leave you with swollen noodles and less broth, so portion it into bowls and add soup just before serving. If your noodles stick together, loosen them with a little warm water rather than extra oil.
Balance salt at the end. Broths and fish sauces have different salt levels. Low-sodium broth gives you more control; taste the finished broth before adding extra salt or fish sauce. If the soup tastes overly salty, dilute it with a little unsalted broth or water, then recheck the sour and sweet balance.

Serving Suggestions

Serve the soup hot in wide bowls so each portion gets broth, vegetables, shrimp, and noodles. Set extra lime wedges and sliced chile on the table, and let everyone adjust the sourness and heat in their own bowl. A small dish of fish sauce with sliced chile is another useful condiment for people who prefer a saltier, spicier finish.

The noodles make the soup a satisfying one-bowl meal, but you can serve it without them alongside steamed jasmine rice. For a fuller table, add a plate of sliced cucumber, lettuce, and herbs, or a simple vegetable side that does not compete with the tangy broth. If serving guests, keep extra herbs separate until the last moment; they look and taste fresher when added just before eating.

Variations

For a more traditional sour-soup direction, use rice paddy herb (ngo om), an aromatic herb often associated with Southern Vietnamese canh chua. It can be difficult to find outside Vietnamese or Southeast Asian grocery stores. Use a small handful in place of some of the cilantro and basil; mint is a practical alternative, though it gives the soup a cooler, different aroma. Elephant ear stem (bạc hà) is another ingredient found in some versions. If available, peel it, slice it, and use it in place of some of the okra; its texture is crisp and spongy rather than soft.

To make the soup milder, leave out the chile and offer it at the table. For a stronger sour note, add tamarind a teaspoon at a time or finish individual bowls with lime. You can replace the shrimp with firm white fish cut into pieces, but cook it gently and check that it reaches 145°F (63°C). For a vegetarian variation, use vegetable broth, replace the fish sauce with a vegetarian fish-sauce alternative or soy sauce, and add firm tofu instead of shrimp. That version will have a different, less seafood-forward flavor; season it gradually because soy sauce can be salty.

You can also swap the rice vermicelli for wider rice noodles, following their package directions. Wider noodles make the bowl more substantial and have a chewier texture. If you change the vegetables, choose ones that cook quickly, such as sliced zucchini or green beans cut into short lengths, and add them according to how long they need to become tender. Keep the pineapple and tamarind if you want to preserve the soup’s characteristic sweet-sour balance.

Storage and Reheating

For best texture, store the noodles separately from the broth. Transfer leftover soup, including shrimp and vegetables, to a shallow airtight container and refrigerate within 2 hours of cooking. Keep it refrigerated for 3–4 days. Store the noodles in a separate container, ideally with a small splash of water to limit drying, and keep fresh herbs and sprouts separate rather than storing them in the hot broth.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until the soup reaches 165°F (74°C); use a food thermometer to check. Avoid boiling it vigorously, since shrimp can become rubbery. Reheated shrimp may be firmer than freshly cooked shrimp, but gentle warming helps. Add the noodles to the serving bowl and ladle the hot soup over them. If the broth has thickened, loosen it with a little water or broth and taste again before serving.

For longer storage, freeze the broth and cooked vegetables without the noodles, sprouts, or fresh herbs for up to 2 months for best quality. The shrimp may soften after freezing and thawing, so the texture will not be quite as springy. Thaw the soup in the refrigerator, reheat it to 165°F (74°C), and add freshly cooked noodles and herbs when serving. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

What makes this a Vietnamese shrimp soup?
This recipe takes inspiration from Southern Vietnamese canh chua, a family of sour soups commonly balanced with ingredients such as tamarind, tomato, pineapple, herbs, and fish sauce. There is no single fixed version: ingredients and degrees of sweetness or sourness vary. Serving the soup with rice vermicelli makes it a noodle-bowl meal, while many sour soups are served with rice on the side.

Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator, or place them in a sealed bag under cold running water until thawed. Drain and pat them dry before adding them to the soup. Do not add a large clump of frozen shrimp directly to the pot, because it cools the broth and makes even cooking harder. Cook the shrimp until the thickest one reaches 145°F (63°C), checking with a food thermometer.

Can I make the soup ahead?
You can prepare the broth and vegetables a day ahead, cool them promptly, and refrigerate them in a covered container. For the best shrimp texture, cook the shrimp shortly before serving rather than leaving them in the broth overnight. Reheat the broth, add the shrimp, and cook them to 145°F (63°C). Cook or refresh the noodles separately, then assemble the bowls at the table.

What can I use if I cannot find tamarind?
Lime juice is the easiest substitute and is already used as a fresh finishing option in many kitchens. Stir in 2 tbsp (30 ml) near the end, taste, and add more if needed. Lime tastes brighter and less deep than tamarind, so the finished broth will not have exactly the same rounded sour flavor. Rice vinegar can also add acidity, but use it sparingly and balance it with a little sugar.

How do I keep the broth from tasting too sour?
First check that you measured the tamarind concentrate rather than using a more concentrated paste or a different product with a stronger flavor. Stir in a little unsalted broth to soften the acidity, then add a small pinch of sugar if needed. Avoid correcting a sour broth with a lot of salt; salt can make it taste harsher without restoring balance. Make small adjustments and taste after each one.

Can I use cooked shrimp instead of raw shrimp?
Raw shrimp are preferable because they can cook briefly in the broth and take on its flavor. If using already-cooked shrimp, add them only at the end and warm them gently; boiling them for the full cooking time will make them tough. For leftovers, the soup must still be reheated to 165°F (74°C), so expect the shrimp texture to become firmer. Freshly cooked shrimp added at serving time gives the best result.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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