Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken is a vibrant, fresh dish featuring marinated grilled chicken served over rice vermicelli noodles with crisp vegetables, fragrant herbs, and a tangy-sweet nuoc cham dressing. It’s a light, flavorful meal perfect for warm days or healthy lunches.

Why You’ll Love This Recipe

• Bright, bold flavors with minimal effort
• Perfect balance of savory, sweet, tangy, and spicy
• Fresh, healthy ingredients that satisfy
• Ideal for meal prep or make-ahead dinners
• Naturally gluten-free and easily customizable

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken thighs or breasts
• Lemongrass, minced
• Garlic
• Soy sauce (or tamari for gluten-free)
• Fish sauce
• Brown sugar
• Lime juice
• Rice vermicelli noodles
• Carrots, cucumber, bean sprouts, lettuce
• Fresh herbs: mint, cilantro, Thai basil
• Chopped peanuts (optional)
• For nuoc cham: fish sauce, sugar, water, lime juice or vinegar, garlic, chili

directions

this recipe

1. Combine chicken with lemongrass, garlic, soy sauce, fish sauce, sugar, and lime juice. Marinate for at least 1 hour, preferably overnight.
2. Grill or pan-fry chicken until browned and cooked through. Let rest and slice.
3. Prepare vermicelli noodles according to package instructions. Rinse under cold water and drain.
4. Julienne carrots and cucumber, and prep other vegetables and herbs.
5. In a bowl, whisk together nuoc cham ingredients until sugar dissolves.
6. To assemble, place noodles in bowls, top with vegetables, herbs, and chicken.
7. Drizzle nuoc cham dressing over the top, sprinkle with peanuts, and serve with lime wedges.

Servings and timing

• Serves: 4
• Prep time: 15 minutes (plus marinating)
• Cook time: 15 minutes
• Total time: 30 minutes to 1 hour

Variations

• Swap chicken for grilled pork, beef, shrimp, or tofu
• Add pickled vegetables for extra tang
• Make it spicy with extra chili in the nuoc cham
• Use rice instead of noodles for a bún-less version
• Include sliced mango or avocado for a tropical twist

storage/reheating

• Store noodles, vegetables, and chicken separately for up to 4 days in the fridge
• Reheat chicken gently in a skillet or microwave
• Rinse noodles with warm water to soften before serving
• Do not freeze as vegetables and noodles do not thaw well

FAQs

What is the best cut of chicken for this recipe?

Boneless chicken thighs are juicier and more flavorful, but chicken breasts work too.

Can I use store-bought lemongrass paste?

Yes, it’s a convenient substitute if fresh lemongrass is not available.

What are Vietnamese vermicelli noodles?

Thin rice noodles often used in cold dishes; they cook quickly and have a light, chewy texture.

Is nuoc cham spicy?

It can be mildly spicy; adjust the chili to your taste.

Can I make this vegetarian?

Absolutely—use tofu and soy sauce instead of fish sauce.

What herbs are traditional?

Mint, cilantro, and Thai basil provide the authentic flavor profile.

Can I grill the chicken?

Yes—grilling adds a delicious smoky flavor and is highly recommended.

What vegetables go well in this dish?

Carrots, cucumber, lettuce, and bean sprouts are classic choices.

How can I keep the noodles from clumping?

Rinse under cold water and toss with a bit of oil to prevent sticking.

Can I prepare this in advance?

Yes—keep components separate and assemble just before serving for best freshness.

Conclusion

Vietnamese Noodles with Lemongrass Chicken is a light, flavorful, and nourishing dish that delivers a delightful combination of textures and tastes. With its fresh herbs, savory grilled chicken, and tangy nuoc cham sauce, it’s an easy and satisfying meal you’ll want to enjoy again and again.

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