The aromatic vegetables in the broth create a light yet distinct flavor of classic noodle bowls. Adding the lime juice, fish sauce and shrimp at the end keeps them from overcooking and their flavors from becoming diluted. If you have it, drizzle toasted sesame oil on top of this slow-cooker shrimp dish for nutty flair. For the prettiest appearance, use whole basil and cilantro leaves, instead of chopping them. Look for packaged lemongrass stalks near the plastic clamshells of herbs in the produce section of your supermarket.

Source: Everyday Slow Cooker


Recipe Summary

20 mins
3 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Stir together the stock, scallions, garlic, ginger, lemongrass, carrots, and mushrooms in a 5- to 6-quart slow cooker. Cover and cook on LOW until the vegetables are tender and the broth is aromatic, 3 to 4 hours. Remove and discard the lemongrass. Stir in the lime juice, fish sauce, and shrimp; cover and cook on LOW until the shrimp turn pink, about 10 minutes.

  • Meanwhile, soak the rice vermicelli according to the package directions; divide among 6 bowls. Ladle the broth over the noodles. Top with the shrimp mixture. Top evenly with the bean sprouts, chile slices, basil, and cilantro.

Nutrition Facts

1/6 of the vermicelli, 1 cup broth, 1 1/2 cups shrimp mixture
307 calories; protein 30g; carbohydrates 39g; dietary fiber 2g; sugars 5g; fat 2g; sodium 676mg.