Description
A refreshing Vietnamese noodle bowl featuring lemongrass-marinated chicken served over rice noodles with crisp vegetables and bright herbs, all tossed in a fragrant lime-fish sauce dressing.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons minced lemongrass (white part only)
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 8 oz (225 g) rice vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 2 green onions, sliced
- Optional: 1-2 small red chilies, sliced for heat
- For dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (fresh)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 small chili, finely chopped (optional)
- Optional garnish: crushed peanuts or fried shallots
Instructions
- Combine lemongrass, garlic, shallot, soy sauce, fish sauce, sugar, and oil in a bowl. Add chicken slices, toss to coat, and marinate for at least 15 minutes.
- Cook rice noodles according to package directions. Drain, rinse under cold water, and set aside.
- Whisk dressing ingredients together in a small bowl until sugar dissolves; adjust balance to taste.
- Heat a skillet or grill pan over medium-high. Add a touch of oil and cook chicken in batches until browned and cooked through, about 3–4 minutes per side. Remove and slice if needed.
- Divide noodles among serving bowls. Top with shredded lettuce/cabbage, carrot, cucumber, mint, cilantro, green onions, and optional chilies.
- Arrange chicken on top and drizzle with dressing.
- Garnish with crushed peanuts or fried shallots if using, and serve immediately.
Notes
- Lemongrass paste can be used if fresh lemongrass isn’t available.
- For extra crunch, add bean sprouts or shredded daikon.
- Let chicken rest in marinade up to 2 hours for deeper flavor.
- To make it gluten-free, use tamari instead of soy sauce.
- Leftovers: keep noodles, chicken, veggies, and dressing separate; assemble just before eating.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg