Name: Vietnamese Lemongrass Chicken Noodle Bowl Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: Vietnamese
Ingredients: 600 – 800g (1.2 – 1.6 lb) chicken thigh fillets, skinless and boneless (can substitute breast, pork, beef, or seafood); 1 stalk lemongrass, white part only, bruised and sliced into pieces; 2 garlic cloves, finely chopped or minced; 2 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp soy sauce (all purpose or light soy, NOT dark); 2 tbsp brown sugar; 1 tbsp vegetable oil; 1/4 cup fish sauce; 4 tbsp rice vinegar; 2 tbsp white sugar; 1/2 cup water; 2 garlic cloves, finely chopped; 1 red birds eye chilli, finely chopped; 3 tbsp lime juice; 1/2 tbsp oil; 200 g (7 oz) vermicelli noodles, dried; 2 carrots, julienned; 2 cucumbers, julienned (optional: remove seeds); 5 cups iceberg lettuce, finely sliced; 3 cups bean sprouts; Handful of mint leaves; Handful of cilantro/coriander; Sliced red chilli (for garnish – optional); Lime wedges (to serve – optional but recommended)

Ingredients

600 – 800g (1.2 – 1.6lb) chicken thigh fillets, skinless and boneless (or chicken breast, pork, beef, or seafood)

1 stalk lemongrass (white part only, bruised and sliced into pieces)

2 garlic cloves, finely chopped or minced

2 tbsp lime juice

2 tbsp fish sauce

1 tbsp soy sauce (all-purpose or light soy, not dark soy)

2 tbsp brown sugar

1 tbsp vegetable oil

1/4 cup fish sauce

4 tbsp rice vinegar

2 tbsp white sugar

1/2 cup water

2 garlic cloves, finely chopped

1 red birds eye chili, finely chopped

3 tbsp lime juice

1/2 tbsp oil

200 g (7 oz) vermicelli noodles, dried

2 carrots, julienned

2 cucumbers, julienned (optional: remove seeds)

5 cups iceberg lettuce, finely sliced

3 cups bean sprouts

Handful of mint leaves

Handful of cilantro/coriander

Sliced red chili for garnish (optional)

Lime wedges to serve (optional but recommended)

Instructions

Step 1: Combine the chicken thigh fillets with the marinade ingredients—lemongrass slices, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well and let it marinate for at least 1 hour, up to 24 hours for deeper flavor.

Step 2: Heat 1/2 tablespoon oil in a frying pan over medium heat (or prepare a BBQ). Remove chicken from marinade, shaking off large lemongrass pieces. Cook chicken for about 6 to 8 minutes total, turning until each side is dark golden brown and the chicken is just cooked through.

Step 3: Remove the chicken from the pan and set aside to rest for 5 minutes. Discard any large pieces of lemongrass, then slice the chicken thinly.

Step 4: Prepare the Nuoc Cham sauce by mixing fish sauce, rice vinegar, white sugar, water, garlic, red chili, lime juice, and oil in a bowl. Stir until the sugar dissolves. Adjust the flavors to your liking and set aside for at least 20 minutes to let the flavors meld.

Step 5: Soak the vermicelli noodles in hot water for about 3 minutes or according to package instructions. Drain and rinse under cold water to prevent sticking.

Step 6: Assemble individual bowls by placing noodles at the base, then topping with julienned carrots, cucumbers, lettuce, bean sprouts, fresh mint, cilantro, and sliced lemongrass chicken.

Step 7: Drizzle each serving generously with about 4 tablespoons of Nuoc Cham sauce. Garnish with sliced red chili if desired and serve with lime wedges for an added burst of freshness.

Step 8: Alternatively, serve components separately so everyone can build their own bowls to taste—this is both fun and allows for customization.

Tips & Variations

To remove bitterness, use only the white part of the lemongrass stalk and bruise it well before slicing.

If you prefer less heat, reduce or omit the birds eye chili in the Nuoc Cham sauce.

Swap chicken thigh for shrimp, pork, or beef for different flavors and textures.

Rice noodles can be substituted with thin rice sticks or even soba for a different twist.

Adding crushed peanuts on top adds a nice crunch and extra flavor.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the Nuoc Cham sauce refrigerated as well. When ready to eat, gently reheat the sliced chicken or enjoy cold with the noodles and fresh vegetables. Avoid mixing noodles and sauce ahead of time to prevent sogginess.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, chicken breast works well, but it can be drier than thigh meat. Be careful not to overcook to keep it tender and juicy.

What is Nuoc Cham sauce?

Nuoc Cham is a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, chili, and vinegar. It balances salty, sweet, sour, and spicy flavors, enhancing many Vietnamese dishes.