Vietnamese Steamed Shrimp with Lemongrass and Fish Sauce
The broth takes time. This steamed shrimp follows that same philosophy — great Vietnamese cooking is never rushed. It builds, layer by layer, until the flavors sing together.
From my mother's mother. My family has made this dish for generations, adjusting here, adding there, always keeping the core the same. Fresh herbs change everything — that's the magic of Vietnamese cuisine.
Ingredients
For the Steamed Shrimp
1.5 pounds large shrimp (16-20 count), peeled and deveined
3 stalks fresh lemongrass, white and light green parts only, cut into 2-inch pieces
6 cloves garlic, thinly sliced
3 Vietnamese shallots (or 2 large regular shallots), thinly sliced
2 tablespoons Vietnamese fish sauce (nước mắm)
1 tablespoon honey
1 teaspoon sesame oil
2 Thai red chilies, thinly sliced (or 1 teaspoon red chili flakes)
3 scallions (green onions), cut into 2-inch pieces
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh dill, chopped (optional but recommended)
Sea salt to taste
Freshly ground white pepper to taste
1 cup chicken or vegetable broth
2 tablespoons water
For the Nuoc Cham (Dipping Sauce)
¼ cup Vietnamese fish sauce
3 tablespoons fresh lime juice (about 2-3 limes)
2 tablespoons palm sugar or regular sugar
3 cloves garlic, minced
1-2 Thai red chilies, thinly sliced
¼ cup water
1 teaspoon fresh lime zest
For Serving
Rice vermicelli noodles (fresh or dried, cooked)
1 head butter lettuce or leafy greens
1 English cucumber, sliced
2 large carrots, julienned
Fresh mint leaves for garnish
Additional cilantro for garnish
Lime wedges for serving
Rice paper for spring rolls (optional)
Equipment Needed
Bamboo or metal steamer basket (or collapsible metal steamer insert)
Large pot with lid (at least 3-quart capacity)
Measuring spoons and cups
Sharp chef's knife for slicing aromatics
Cutting board
Small mixing bowl for marinade
Medium mixing bowl for shrimp and aromatics
Instant-read thermometer
Paper towels or kitchen towels
Tongs for retrieving hot items
Small bowl for nuoc cham
Serving platter
Instructions
Step 1: Prepare the Nuoc Cham (5 minutes ahead)
In a small bowl, combine fish sauce, lime juice, and water
Dissolve palm sugar or regular sugar in the mixture, stirring vigorously until completely dissolved
Add minced garlic, thinly sliced Thai chilies, and lime zest
Taste and adjust flavors—the sauce should be equally balanced between salty, sour, and sweet
Let sit at room temperature for at least 5 minutes to allow flavors to develop
*Visual cue: The sauce should be clear and fragrant with visible garlic and chili pieces suspended throughout*
Step 2: Prepare the Shrimp (10 minutes)
Pat shrimp completely dry with paper towels—moisture prevents proper seasoning adhesion
In a medium bowl, combine shrimp with fish sauce, honey, and sesame oil
Toss gently but thoroughly, ensuring each shrimp is coated with the marinade
Season with sea salt and white pepper (white pepper is preferred in Vietnamese cooking for its subtler flavor)
Let sit at room temperature for 5 minutes while you prepare the aromatics
*Note: Do not refrigerate the marinated shrimp; room temperature allows the fish sauce to penetrate the delicate flesh*
Step 3: Prepare the Aromatics (8 minutes)
Take fresh lemongrass stalks and remove the tough outer layers
Using the flat side of a chef's knife, gently crush the lemongrass to release its aromatic oils
Cut the crushed lemongrass into 2-inch pieces
Thinly slice garlic cloves—aim for even, paper-thin slices
Thinly slice Vietnamese shallots into uniform pieces (about ⅛-inch thick)
Thinly slice Thai red chilies, removing seeds if you prefer less heat
Cut scallions into 2-inch pieces, separating white and light green parts from dark green tops
Chop fresh cilantro and dill and set aside
*Preparation note: Have all aromatics ready and within reach; steaming happens quickly*
Step 4: Set Up the Steamer (5 minutes)
Fill the bottom of a large pot with 1 cup chicken or vegetable broth and 2 tablespoons water
Bring the broth to a boil over high heat
Place a steamer basket or collapsible steamer insert into the pot, ensuring it sits above the liquid (the basket should not touch the water)
Once steam begins rising vigorously from the basket, you're ready to add the shrimp
*Safety note: Be extremely careful when handling steam; keep hands and face away from the rising steam*
Step 5: Layer and Steam the Shrimp (10 minutes)
Arrange crushed lemongrass pieces in a single layer on the steamer basket—this creates an aromatic base and prevents sticking
Scatter half of the sliced garlic and half of the sliced shallots over the lemongrass
Add the marinated shrimp in a single layer, working quickly to minimize heat loss
Top shrimp with the remaining sliced garlic, shallots, and Thai chilies
Scatter the light green parts of the scallions over the top
Cover the pot with a tight-fitting lid
Steam for 8-10 minutes until the shrimp are just cooked through
To check for doneness: The shrimp should be opaque pink throughout with no translucent portions, and they should curl into a C-shape or tighter
*Visual cue: Properly steamed shrimp should be bright pink-white with no gray tones remaining*
Step 6: Finish and Serve (3 minutes)
Carefully remove the lid (always tilt it away from your body to direct steam away)
Using tongs, gently transfer the shrimp and aromatics to a serving platter, being careful not to break them
Scatter fresh cilantro, dill, and dark green scallion pieces over the shrimp while they're still warm
Reserve the steaming liquid (shrimp stock) in the pot—this is liquid gold for making light broths
Serve immediately while still warm, or allow to cool to room temperature for serving as an appetizer
Accompany with nuoc cham dipping sauce, lime wedges, and fresh vegetables
*Presentation tip: Arrange shrimp in a slightly overlapping spiral pattern for elegant presentation*
Expert Tips
Fresh Lemongrass is Essential: Dried lemongrass loses much of its aromatic potency and cannot be substituted 1:1. If fresh lemongrass is unavailable, you can use a strip of lime zest and a strip of fresh ginger combined, though it won't be the same. Frozen lemongrass (thawed) is acceptable in a pinch but inferior to fresh.
Shrimp Quality and Size Matter: Use large shrimp (16-20 count per pound) for best results; smaller shrimp overcook and become rubbery. Buy shrimp from a reliable fishmonger and cook them the same day for best flavor. Look for a fresh, oceanic smell—avoid anything fishy or ammonia-scented, which indicates spoilage.
Pat Shrimp Completely Dry: Any excess moisture prevents proper adhesion of the marinade and creates steam pockets that separate the shrimp from its coating. Use paper towels and don't rush this step—it's crucial for proper seasoning distribution.
White Pepper Over Black: Vietnamese cooks traditionally prefer white pepper in steamed dishes because its flavor is subtler and more refined than black pepper, which can be overpowering on delicate proteins. If you only have black pepper, use half the amount and crack it fresh just before cooking.
Steam in a Single Layer: Overcrowding the steamer basket creates uneven cooking. If cooking a larger batch, use two steamer baskets stacked in the pot with parchment between them, or cook in batches. Properly steamed shrimp cook evenly and retain their tender texture.
Capture the Steaming Liquid: The broth that remains after steaming contains concentrated shrimp and aromatics flavor. Save it for making light Vietnamese soups, risotto, or to use as a base for seafood sauce. It will keep refrigerated for up to 3 days or frozen for up to 3 months.
Variations
Steamed Shrimp in Banana Leaves (Tôm Hấp Lá Chuối): Wrap individually marinated shrimp with aromatics in softened banana leaves, securing with kitchen twine. Steam the packets for 12-15 minutes. This creates a more aromatic, enclosed experience and is popular in Vietnamese restaurants and home cooking.
Spicy Garlic Shrimp (Tôm Tỏi Ớt): Increase the quantity of garlic to 12-15 cloves and Thai chilies to 4-5, keeping lemongrass minimal. This creates a more pungent, intensely aromatic version that's perfect as an appetizer at dinner parties.
Shrimp with Black Garlic and Sichuan Peppercorns: Replace regular garlic with 8-10 cloves black garlic (fermented garlic), and add ½ teaspoon Sichuan peppercorns for a more sophisticated, slightly numbing heat. This creates a more umami-forward version.
Fresh Herb Shrimp (Tôm Hấp Thảo Mộc): Increase fresh herbs dramatically—use generous amounts of Thai basil, mint, and cilantro layered between shrimp. Add a strip of fresh ginger for warmth. The result is herbaceous, garden-fresh, and vibrant.
Cold Vietnamese Shrimp Salad (Gỏi Tôm): After steaming, chill the shrimp completely. Shred or halve them and toss with julienned cucumber, shredded carrots, crushed peanuts, crispy fried shallots, and a generous pour of nuoc cham. Serve over lettuce or rice noodles for a light, refreshing salad.
Storage Instructions
Refrigerator Storage
Store cooked shrimp in an airtight container in the refrigerator for up to 3 days
Keep nuoc cham in a separate sealed container
The aromatics (lemongrass, garlic, shallots) will gradually release their juices; drain before serving cold if necessary
Do not store raw, marinated shrimp for more than 2 hours at room temperature
Freezer Storage
Cool cooked shrimp completely before freezing
Place shrimp on a parchment-lined baking sheet and freeze for 2 hours until solid
Transfer to a freezer-safe bag or airtight container, removing as much air as possible
Label with the date—properly stored cooked shrimp will keep for up to 2 months
Freeze nuoc cham in ice cube trays for convenient portioning
Do not freeze raw marinated shrimp; freeze only after cooking
Reheating Instructions
Gentle reheating is essential to prevent overcooking the already-cooked shrimp
Microwave method: Place shrimp in a microwave-safe dish, cover loosely, and heat at 50% power for 1-2 minutes
Stovetop method: Place shrimp in a skillet over low heat with 1 tablespoon water or stock, cover, and heat for 2-3 minutes until warmed through
Best served cold directly from the refrigerator without reheating for cold salads and appetizer preparations
Serving Suggestions
Traditional Vietnamese Appetizer: Serve warm steamed shrimp with fresh lime wedges, nuoc cham for dipping, and plenty of fresh mint and cilantro. Guests can squeeze lime over each shrimp and dip in the sauce.
Rice Noodle Bowl (Bún Tôm): Arrange cooked shrimp over room-temperature rice vermicelli noodles, add julienned cucumber and carrots, scattered herbs, and a generous pour of nuoc cham for a light, complete meal.
Spring Rolls (Cuốn Tôm): Wrap chilled steamed shrimp with rice noodles, lettuce, fresh herbs, and vegetables in rice paper for elegant spring rolls with homemade nuoc cham dipping sauce.
Shrimp and Vegetable Platter: Arrange steamed shrimp on a platter surrounded by steamed vegetables (bok choy, broccoli, baby corn) and serve with nuoc cham and fresh rice for a colorful, healthy family-style meal.
Vietnamese Shrimp Salad: Chill steamed shrimp, halve them, and toss with fresh greens, cucumber ribbons, shredded carrots, crushed peanuts, crispy fried shallots, and fish sauce-lime dressing for a refreshing warm-weather salad.
Banh Mi Sandwich: Use leftover chilled shrimp as filling for Vietnamese sandwiches (bánh mì) with pickled vegetables, fresh cilantro, and Vietnamese mayonnaise on crispy French bread.
Frequently Asked Questions
Q: Can I use frozen shrimp for this recipe?
A: Yes, but thaw them completely in the refrigerator overnight before cooking. Pat thawed shrimp very dry to remove excess moisture. Frozen shrimp tend to be slightly less flavorful than fresh, so consider increasing the fish sauce marinade slightly.
Q: What size shrimp should I use?
A: Use large shrimp (16-20 count per pound) for best results. Jumbo shrimp (10-15 count) take slightly longer to steam (10-12 minutes). Smaller shrimp (21-30 count) will overcook quickly; reduce steaming time to 6-7 minutes. Adjust timing based on size.
Q: Is there a substitute for lemongrass?
A: True lemongrass is specific to Vietnamese cuisine and difficult to replicate. If unavailable, combine a strip of lime zest with a thin slice of fresh ginger for some brightness, but this is not equivalent. Consider ordering fresh lemongrass online or visiting an Asian market—it's worth seeking out for authentic flavor.
Q: How do I know when shrimp are perfectly cooked?
A: Perfectly steamed shrimp should be opaque and bright pink-white throughout with no gray or translucent sections. They should curl into a C-shape (if slightly undercooked) or tighter. Pierce the thickest part with a fork—the flesh should be firm but not rubbery. Overcooked shrimp become tough and difficult to eat.
Q: Can I prepare this dish ahead of time?
A: Yes. Cook the shrimp completely and refrigerate up to 3 days in advance. Prepare nuoc cham up to 8 hours ahead (add garlic and chilies just before serving). Prepare vegetable components 4 hours ahead. Reheat shrimp gently just before serving, or serve cold for appetizer preparations.
Kitchen Science: Why This Method Works
Steam transfers heat to food through condensation, which is remarkably efficient — steam at 212°F transfers heat six times faster than air at the same temperature. This is why steaming cooks so quickly. The gentle, moist environment preserves water-soluble vitamins (B and C) that would leach into boiling water, making steaming one of the healthiest cooking methods. The enclosed environment also traps volatile aromatic compounds, concentrating the natural flavors of fresh ingredients.
Nutrition Deep Dive
Shrimp delivers an impressive 24g of protein per 100g with only 1g of fat, making it one of the most protein-efficient foods available. Shrimp is the richest dietary source of astaxanthin, a carotenoid antioxidant with potent anti-inflammatory properties. Despite containing dietary cholesterol, modern research has shown that shrimp consumption does not negatively impact blood lipid profiles for most people. Shrimp is also rich in selenium, iodine, and phosphorus, with a single serving covering over 50% of the daily selenium requirement.
Hosting and Entertaining Tips
Shrimp is the ultimate party protein — it cooks in minutes, looks impressive, and most guests love it. For appetizers, prepare a shrimp cocktail tower or grilled shrimp skewers that can be eaten one-handed. For mains, a large shrimp sauté or curry can be done in under 10 minutes. Buy peeled and deveined shrimp to save prep time. Prepare marinades and sauces ahead. Budget 6-8 large shrimp per person for appetizers, or 8-12 for a main course. Ask about shellfish allergies when planning.
Seasonal Adaptations
Vietnamese cooking shifts beautifully between seasons. Spring brings fresh herbs at their most aromatic — mint, Thai basil, and cilantro that elevate every dish. Summer calls for cooling bún bowls, fresh spring rolls, and lighter preparations. Autumn introduces warming phở broths and heartier claypot dishes. Winter means rich, slow-simmered soups and braised preparations that warm the body, with preserved and pickled vegetables bridging the gap when fresh produce is limited.
Food Safety Notes
Shrimp cook extremely quickly — they're done when they turn pink and curl into a loose C shape (a tight O means overcooked). Fresh raw shrimp should smell mildly of the ocean, never strongly of ammonia. Keep raw shrimp at 32-38°F and use within 1-2 days. Devein shrimp by running a small knife along the back — the dark vein is the digestive tract and while safe to eat, it can contain grit. When buying "fresh" shrimp at the counter, ask if they were previously frozen — most have been, and refreezing degrades quality.
Cultural Context and History
Vietnamese cuisine reflects over 1,000 years of Chinese influence, nearly a century of French colonialism, and the indomitable creativity of a people who transformed foreign ingredients into something distinctly their own. The French left behind baguettes (bánh mì), pâté, and coffee culture; Chinese influence contributed stir-frying, noodle soups, and chopstick use. But the Vietnamese genius lies in the fresh herb plate that accompanies nearly every meal — a celebration of brightness and balance that makes this cuisine uniquely refreshing.
Ingredient Substitution Guide
If you need to swap the main protein, these alternatives work well with the same seasonings and cooking method:
White fish chunks: Cut cod or tilapia into shrimp-sized pieces. Handle gently.
Langoustine tails: Similar sweetness and texture. Shell before adding to recipe.
King oyster mushroom slices: Slice stems into coins for meaty, seafood-like texture.
Hearts of palm: Slice into rounds for similar shape and mild flavor.
Scaling This Recipe
This recipe serves 4, but it's easily adjusted:
Salt scales linearly for most recipes, but taste at every stage. Your palate is the best measuring tool when cooking for different quantities.
Acid ingredients (citrus, vinegar) should be scaled conservatively — start at 1.5x for a doubled recipe and add more to taste.
When scaling up, keep in mind that spices and seasonings don't scale linearly — use about 1.5x the spices for a doubled recipe rather than 2x, then adjust to taste.
When scaling for a crowd (4x or more), consider cooking in multiple batches rather than one enormous pot for better quality control.
Troubleshooting Guide
Even experienced cooks encounter issues. Here's how to recover:
If vegetables are losing their vibrant color, steam for less time and consider shocking in ice water immediately after to preserve color.
If food is waterlogged, the water level was too high and boiling liquid splashed onto the food. Keep water 1 inch below the steamer basket.
If cooking is uneven, rearrange items halfway through so pieces on the edges (which receive more heat) swap with those in the center.
Beverage Pairing Guide
Vietnamese iced coffee (cà phê sữa đá) — intensely brewed, sweetened with condensed milk, poured over ice — is a cultural institution that pairs surprisingly well with savory food. A crisp pilsner or a dry cider complements the fresh herb-forward nature of Vietnamese cuisine. For wine, a dry Riesling or a Grüner Veltliner matches the bright, clean flavors beautifully. Fresh coconut water is the traditional non-alcoholic choice. Chrysanthemum tea or artichoke tea (trà atisô) provides a subtle, herbal accompaniment.
Common Mistakes to Avoid
Avoid these common pitfalls for the best results:
Over-steaming — vegetables should be tender-crisp, not mushy. Start checking 2 minutes before suggested time.
Forgetting to replenish water — for longer steaming sessions, check water level every 20 minutes.
Lifting the lid frequently — steam escapes rapidly and takes several minutes to rebuild to full temperature.
Letting the water touch the food — steam should surround the food, not submerge it. Keep at least 1 inch of clearance.
Make-Ahead and Meal Prep Tips
Cooked shrimp keeps 2-3 days refrigerated and is excellent served cold in salads, wraps, or cocktail presentations. Reheat briefly — just 30-60 seconds — to prevent rubbery texture. Freeze cooked shrimp in a single layer first, then transfer to bags for up to 2 months. Keep shells for making quick shrimp stock that freezes beautifully.
Leftover Transformation Ideas
Transform your leftovers into entirely new meals:
Chop and fold into a creamy shrimp salad with celery, Old Bay, and lemon juice — serve on buttered rolls for shrimp po' boy sliders.
Toss with cold noodles, vegetables, and peanut sauce for a Thai-inspired cold noodle bowl that's perfect for lunch.
Stir into a quick shrimp fried rice with day-old rice, eggs, peas, and a splash of soy sauce — ready in 10 minutes.
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*Last updated: 2026-01-19*