Vietnamese Egg Noodles Recipe: Fragrant Lemongrass and Chili Oil Twist

This Vietnamese egg noodles recipe brings the soul of Hanoi’s bustling streets to your kitchen with its signature fragrant broth and delicate noodles. The secret lies in the aromatic lemongrass and chili oil twist that transforms simple ingredients into a dish bursting with complexity.

I’ve perfected this method over years of testing—balancing tender noodles with a rich, savory broth that’s both comforting and vibrant.

The recipe starts with homemade egg noodles, rolled thin and chewy, then simmered in a fragrant broth infused with lemongrass, garlic, and fish sauce. Toppings like thinly sliced pork, shrimp, and fresh herbs add layers of texture and flavor, while a drizzle of chili oil brings just the right kick.

This isn’t just a noodle dish—it’s a full sensory experience, where every spoonful tells a story.

What sets this recipe apart is its adaptability. Whether you prefer the Northern style with lighter broth or the Southern twist with richer flavors, the technique remains the same.

The noodles absorb the broth beautifully, creating a harmonious blend of textures and tastes. Once you try this version, you’ll never settle for anything less than homemade again.

Ready in under an hour, this dish is perfect for weeknight dinners or weekend gatherings. The broth can be made ahead, and the noodles cook in minutes, making it a foolproof recipe for any occasion. Let’s get cooking—your taste buds will thank you.

Ingredients for vietnamese egg noodles

Homemade noodles and aromatic broth bring Hanoi’s vibrant flavors to your table.

The lemongrass is non-negotiable—look for fresh, vibrant stalks at Asian markets or well-stocked grocery stores. The lower 3-4 inches are the most fragrant, so trim the tough top. For the pork, Costco or butcher shops often have pre-sliced thin cuts, but if not, freeze the meat for 30 minutes before slicing against the grain. Red Boat fish sauce is the gold standard, but Three Crabs is a solid backup. If you can't find Thai basil, regular basil or mint will work in a pinch, though the flavor won't be identical.

No shrimp? Scallops or extra pork hold up well in the broth. Swap the pork for chicken thigh if preferred—it stays juicier. The chili oil can be homemade (blend chili flakes, garlic, and oil) or store-bought (Maesri brand is excellent). For the noodles, egg noodles from an Asian market are ideal, but fresh pasta works too. If your broth tastes too salty, balance it with a splash of lime juice or a pinch of sugar. The shallots should be thinly sliced for maximum flavor infusion—don’t skip this step.

Broth keeps 3 days in the fridge and freezes beautifully for 3 months. Store chili oil separately to preserve its heat. Fresh herbs like basil and cilantro stay fresh 3-4 days wrapped in damp paper towels. For meal prep, cook the noodles separately and reheat in broth for 1-2 minutes—this keeps them from turning mushy. The pork and shrimp can be pre-cooked and stored in the fridge for 2 days, ready to be reheated and tossed in fresh broth.

Step-by-step instructions for Vietnamese egg noodles

Here's how to create a fragrant, balanced bowl with aromatic lemongrass and chili oil.

Start by bruising the 4 whole lemongrass stalks—use the flat side of a knife to gently tap along each stalk about 6-8 times. This releases the fragrant oils without breaking the fibers. Cut off the tough lower 3 inches and chop the remaining stalks into 1-inch pieces.

In a small bowl, combine the 0.5 cup shallots and 8 cloves garlic cloves, mincing them finely with a sharp knife. The shallots should be paper-thin slices, and the garlic should be almost paste-like. This preparation ensures the aromatics will cook quickly and infuse the oil with maximum flavor. Set these aside temporarily.

Heat 0.5 cup vegetable oil in a wok or large skillet over medium-high heat until shimmering but not smoking. Add the 1 lb pork shoulder and stir-fry for 3-4 minutes until the edges turn opaque and the meat loses its raw appearance. Remove the pork and set aside.

In the same pan, add the 0.5 lb shrimp and cook for 1-2 minutes per side until they turn pink and opaque. The shrimp should curl slightly and release easily from the pan. Remove them and set aside with the pork. Don't overcook—they'll finish in the final assembly.

In the same wok, reduce heat to medium and add the bruised lemongrass pieces. Cook for 2 minutes until fragrant and slightly softened. Add the minced shallots and garlic, cooking for another 30 seconds until they turn golden and smell intensely aromatic.

Pour in 2 tbsp fish sauce and 1 tbsp sugar, stirring to combine. Let the mixture simmer for 1 minute until the sugar dissolves and the flavors meld. This step creates the foundational sauce that ties everything together.

Bring a pot of water to a rolling boil and cook the 8 oz egg noodles according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process, then toss with 1 tsp salt and 0.5 tsp black pepper. Divide the noodles among four bowls.

Return the wok to medium heat and add the cooked pork and shrimp. Pour in 0.25 cup chili oil and toss everything together for 1-2 minutes until the oil coats the proteins and noodles evenly. The chili oil should glisten on the surface, indicating it's properly distributed.

Divide the 0.25 cup fresh Thai basil and 0.25 cup cilantro evenly among the bowls. Add the pork and shrimp mixture on top of the noodles, then drizzle with any remaining chili oil from the wok. Serve each bowl with 1 lime wedge on the side.

Toss the noodles gently before eating to combine all the flavors. The dish should balance the rich pork and shrimp with the bright, citrusy notes of the chili oil and lime. Serve immediately while the noodles are still warm and the aromatics are at their peak.

Perfect pairings for this dish

Herbal Garnishes

Fresh Thai basil and cilantro are non-negotiable for that authentic Vietnamese aroma. I like to use 0.25 cup each of both, chopped finely and divided among bowls.

For extra freshness, add a handful of bean sprouts (about 1 cup) to each serving—they add a satisfying crunch and balance the richness. If you can't find Thai basil, regular basil or mint work in a pinch, though the flavor won't be identical. 🌿

Protein Pairings

The classic combo is pork shoulder and shrimp, but don’t be afraid to swap them out. For a vegetarian twist, use mushrooms or tofu—just

Broth Variations

For a lighter broth, use chicken or turkey stock instead of pork. Southern Vietnamese versions often include coconut milk (about ½ cup) for creaminess, while Northern styles stick to clear, aromatic broths. If you love depth, add a 1-inch piece of ginger or a few star anise pods while simmering. The broth should be fragrant but not overpowering—balance is key. 🌶️

Chili Oil Options

Homemade chili oil is best—simmer ½ cup vegetable oil with 2 tbsp chili flakes and 3 minced garlic cloves for 5 minutes on low heat. For store-bought, Maesri or Sriracha work well, but avoid overly sweet varieties.

A drizzle of hoisin sauce (about 1 tbsp) adds another layer of umami. Adjust heat to taste—start with ¼ cup and add more if needed. 🔥

Side Dish Ideas

Pair your noodles with a simple pickled vegetable salad—toss ½ cup shredded carrots and daikon with 1 tbsp rice vinegar and ½ tsp sugar. For a heartier meal, serve with steamed jasmine rice or grilled lemongrass chicken.

A crisp green papaya salad adds brightness to cut through the richness. 🥗

Beverage Pairings

A cold Vietnamese iced coffee (with condensed milk) is the perfect match—its sweetness contrasts the dish’s savory depth. For beer lovers, a light lager like Bia Saigon cleanses the palate.

If you prefer wine, a dry Riesling or Sauvignon Blanc complements the herbs and chili. Avoid heavy reds—they’ll overpower the delicate flavors. 🍷

Frequently asked questions