Vi Huong Spicy Shrimp Instant Noodles

Vi Huong Spicy Shrimp hits you with an artificial shrimp smell the moment you open the packet. The red broth looks like it means business on spice. Neither of those things fully tells the story of what this bowl actually tastes like.

Produced in Vietnam.

What’s in the Package

Inside the packaging, you’ll find a round block of thin, fried wheat noodles and two flavor sachets. The silver and red Thien Huong sachet contains the shrimp seasoning powder, while the small transparent sachet holds the chili oil.

How to Cook Vi Huong Spicy Shrimp

1. Place the noodle block and the contents of both the Seasoning Powder and Chili Oil sachets into a bowl.
2. Pour in about 1.5 cups (400ml) of boiling water.
3. Cover the bowl and let it sit for 3 minutes.
4. Stir well.

How Does It Taste

The first thing that comes through is sour and lemongrass. It a reminded me immediately of Tom Yum rather than a spicy shrimp broth. The shrimp flavor is artificial but it works in context. The lemongrass and sourness are the main flavor notes and they work together well.

The red broth promises heat it doesn’t quite deliver. The spice is a 2 out of 5. It has a noticeable kick at the back of the throat rather than a tongue-burner. James found it manageable and that’s an accurate read.

Thin broth, thin wavy noodles that soften quickly. Nothing remarkable on either front. The seasoning is the reason to try this one.

How Does It Compare

The flavor profile puts this closer to the Wai Wai Quick Zabb Tom Yum Shrimp and Mama Tom Yum Shrimp than a standard spicy shrimp noodle. Both of those have a more developed Tom Yum character. The Vi Huong is the more budget option in the same sour lemongrass direction.

The Thien Huong Vi Huong Beef Flavor is the beef counterpart from a similar Vietnamese brand and worth comparing if you want to try both sides of the Vi Huong lineup.

How to Level Up Vi Huong Spicy Shrimp Instant Noodles

Real shrimp is the most important addition. It balances out the artificial seasoning immediately. A squeeze of fresh lime and a dash of fish sauce push it further toward a Tom Yum profile. Fresh cilantro and beansprouts for crunch and freshness.

Final Verdict

More Tom Yum than spicy shrimp and that’s not a bad thing. The lemongrass sourness works and the heat is manageable. Add real shrimp and lime and this becomes an enjoyable quick bowl.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Wai Wai Quick Zabb Tom Yum Shrimp Flavor
• Mama Tom Yum Shrimp Instant Noodles
• Thien Huong Vi Huong Beef Flavor
• Acecook Good Vermicelli Tomyum Kung Flavor
• Nora Sinigang Ramen

Where to buy Vi Huong Spicy Shrimp Instant Noodles

• Amazon
• Weee!