There’s something truly special about a big bowl of Vietnamese noodles with lemongrass chicken. It’s light but satisfying, fresh but packed with bold flavors, and honestly, it’s the kind of dish that makes you feel good long after the last bite. This recipe has been a regular at my table for years—sometimes for a casual weeknight dinner, other times when I’m feeding a house full of friends who just want to eat, chat, and go back for seconds.
Why This Recipe Stays on My Rotation
I started making this dish years ago when I wanted something simple but flavorful for a weekend lunch. What keeps me coming back is how easy, versatile, and downright delicious it is. A few reasons why it’s always a win:
Budget-friendly goodness – A handful of pantry ingredients and some chicken thighs, and you’ve got a dish that feels restaurant-level.
Perfect for prep ahead – Chop the veggies, cook the noodles, and marinate the chicken the night before. Come mealtime, it’s just about assembly.
Crowd pleaser – It’s the kind of meal that makes everyone happy, from kids to adults.
Healthy but satisfying – With fresh herbs, crunchy veggies, and that zingy Nuoc Cham dressing, you never feel like you’re missing out.
Flexible – That marinade? It works just as well on tofu, shrimp, or even fish.
This dish has been with me everywhere—from family picnics to quick dinners after a long day. I’ve even packed the components in a cooler for a beach day, and trust me, it hit the spot every time.
The Magic of Lemongrass Chicken
The star here is absolutely the lemongrass chicken. There’s nothing quite like the aroma when it hits a hot grill pan or the backyard barbecue. The combination of lemongrass, garlic, fish sauce, and soy sauce creates this earthy, citrusy, savory marinade that’s good enough to make you want to lick the spoon.
If you’re worried about the fish sauce, don’t be. I used to hesitate too, but once it’s cooked, the “fishy” smell disappears, leaving behind a depth of flavor that soy sauce alone just can’t match. And if you truly can’t use fish sauce, soy sauce will do, but the taste won’t have that authentic, layered flavor that makes this dish shine.
What You’ll Need for the Bowl
Here’s what makes up the perfect bowl:
Vermicelli noodles – Light, springy, and perfect for soaking up the sauce.
Fresh veggies – Think crisp cucumber, shredded carrots, bean sprouts, and lettuce for crunch.
Fresh herbs – Mint, cilantro, and Thai basil bring that signature Vietnamese brightness.
Nuoc Cham sauce – The hero drizzle. Sweet, tangy, garlicky, with just enough chili for a little kick.
I love setting all the toppings out buffet-style when hosting. Everyone builds their own bowl, and it makes the meal feel interactive and fun.
Tips That Make This Dish a Breeze
Marinate ahead – Even 30 minutes works, but overnight makes the chicken incredibly flavorful.
Use what you have – No mint? Add more cilantro. No lettuce? Toss in shredded cabbage or spinach.
Grill if you can – That smoky char adds an extra layer of flavor, but a stovetop pan works just fine.
Double the sauce – Trust me, you’ll want extra Nuoc Cham for dipping or drizzling on everything.
Make-Ahead Advice
This is one of my favorite dishes to prep ahead:
Marinate the chicken the night before so it’s ready to cook.
Cook and rinse the noodles in the morning; toss them lightly with a bit of sesame oil so they don’t clump.
Chop the veggies and store them in airtight containers in the fridge.
Come dinner time, it’s just a matter of grilling the chicken and letting everyone assemble their bowls. Perfect for busy evenings or entertaining without stress.
How I Serve It
I usually make a big spread and let everyone build their own bowls. Sometimes I’ll pair it with a side of crispy spring rolls or just keep it simple with iced jasmine tea. And for a light lunch, I’ll turn the same ingredients into a fresh salad—just chop the chicken and toss everything together with a generous drizzle of Nuoc Cham.
Storing Leftovers
If you happen to have leftovers (rare in my house), store each component separately. The chicken will keep for up to three days in the fridge, and the noodles stay fresh if you rinse them with cool water before using. The Nuoc Cham can sit in a jar in the fridge for about a week—great for drizzling over grilled veggies or salads.
Common Questions I Get
Can I bake the chicken instead of grilling it?
Yes! Bake it at 400°F (200°C) for about 20 minutes, or until fully cooked, then finish under the broiler for a bit of char.
Can I make this vegetarian?
Absolutely. Swap the chicken for tofu or tempeh and marinate it the same way.
Is there a substitute for rice vermicelli?
Thin spaghetti or even soba noodles can work in a pinch, though the texture will be a little different.
Vietnamese Noodles with Lemongrass Chicken
A refreshing bowl of vermicelli noodles layered with crisp vegetables, fragrant herbs, and juicy lemongrass-marinated chicken. Finished with a drizzle of tangy-sweet Nuoc Cham sauce, this dish is light, vibrant, and bursting with authentic Vietnamese flavors. Perfect for weeknight dinners or serving family-style.
Ingredients
For the Chicken Marinade
- 600–800 g (1.2–1.6 lb) boneless chicken thighs (or breast, pork, beef, or shrimp)
- 1 stalk lemongrass, white part only, bruised and cut into large chunks
- 2 garlic cloves, minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce (light or all-purpose, not dark)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc Cham Sauce
- ¼ cup fish sauce
- 4 tbsp rice vinegar
- 2 tbsp sugar
- ½ cup water
- 2 garlic cloves, minced
- 1 bird’s eye chili, finely chopped
- 3 tbsp lime juice
For the Noodle Bowls
- 200 g (7 oz) dried vermicelli noodles
- 2 carrots, julienned
- 2 cucumbers, julienned (seeds removed, optional)
- 5 cups iceberg lettuce, thinly sliced
- 3 cups bean sprouts
- A handful of fresh mint leaves
- A handful of cilantro (coriander) leaves
- ½ tbsp oil (for pan)
- Red chili slices (for garnish, optional)
- Lime wedges, to serve
Instructions
- Combine chicken with marinade ingredients and let rest for at least 1 hour, or overnight for deeper flavor.
- Heat oil in a skillet or grill pan over medium heat. Cook chicken until golden and caramelized, about 3–4 minutes per side, until cooked through. Rest for 5 minutes, then slice thinly.
- Stir together Nuoc Cham ingredients until the sugar dissolves. Taste and adjust with extra chili, lime, or sugar as you like. Allow to sit for at least 20 minutes to develop flavor.
- Prepare noodles according to package instructions, then rinse under cold water to prevent sticking.
- To assemble: divide noodles into bowls. Top with lettuce, cucumber, carrots, bean sprouts, herbs, and sliced chicken. Generously spoon Nuoc Cham sauce over each bowl and serve with lime wedges.
- For a fun spread, arrange noodles, toppings, chicken, and sauce on separate platters so everyone can build their own bowl.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 41797044Total Fat: 2696620gSaturated Fat: 809368gTrans Fat: 17769gUnsaturated Fat: 1887619gCholesterol: 24993305mgSodium: 33978186mgCarbohydrates: 19777gFiber: 131gSugar: 61gProtein: 4583174g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Little Final Thought
Every time I make this dish, it reminds me why I love cooking. It’s fresh, vibrant, and full of life. Whether you’re cooking for one or a crowd, this Vietnamese noodle bowl has a way of making the meal feel special without making you sweat in the kitchen. Give it a try, and you’ll see what I mean.
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