20-Min Lau Thai Hot Pot with Shrimp & Noodles
Vietnamese-style hot pot with shrimp, instant noodles, rice vermicelli, and fresh herbs in a fragrant broth. Assemble at the table for a fun, interactive weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 24g
Ingredients
- ½ lb shrimp, peeled and deveined
- 4 cups vegetable or chicken broth
- 2 tbsp fish sauce
- 2 blocks instant ramen noodles (2 blocks)
- 1 cup rice vermicelli
- 2 medium Roma tomatoes, halved
- 2 cups butter lettuce or romaine, torn into cups
- 1 whole lime (halved) + fresh herbs (cilantro, mint, Thai basil)
Instructions
- 1
Bring broth to a rolling boil in a large pot over high heat, about 5 minutes.
- 2
Stir in fish sauce. Add shrimp and cook until pink and curled, 2–3 minutes.
- 3
Add ramen blocks (noodles and seasoning packet) and rice vermicelli; stir gently until noodles soften, about 3 minutes.
- 4
Add tomato halves and lettuce cups; stir once until lettuce just begins to wilt, 30–45 seconds.
- 5
Pour everything into bowls. Serve with lime wedges and fresh herbs on the side for squeezing and garnishing.
Tools you’ll need
- large pot (4-quart minimum)
- large spoon
- bowls for serving
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