Description
A vibrant Vietnamese dish featuring tender lemongrass-marinated chicken served over refreshing vermicelli noodles with crisp vegetables and a tangy, sweet-spicy Nuoc Cham dipping sauce. Perfect as a light yet flavorful meal that combines aromatic herbs, fresh ingredients, and bold Southeast Asian flavors.
Ingredients
Scale
Lemongrass Chicken
- 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
Nuoc Cham Sauce
- 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
Noodles and Garnishes
- 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)
Instructions
- Marinate the Chicken: Combine the chicken thigh fillets with lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well and let it sit for at least 1 hour, or up to 24 hours for deeper flavor penetration.
- Cook the Chicken: Heat 1/2 tablespoon of oil in a fry pan over medium heat or prepare a BBQ grill. Remove chicken from marinade, shaking off large pieces of lemongrass but keeping smaller bits intact for flavor. Cook chicken on each side until a dark golden brown crust forms and it is just cooked through, about 6 to 8 minutes total.
- Rest and Slice Chicken: Remove the cooked chicken from the pan, shake off any remaining lemongrass pieces, and set aside to rest for 5 minutes. Then slice into thin pieces.
- Prepare Nuoc Cham Sauce: In a bowl, combine fish sauce, rice vinegar, white sugar, water, garlic, red birds eye chilli, lime juice, and oil. Stir well until the sugar dissolves. Taste and adjust the balance of spiciness, sweetness, and acidity as desired. Let the sauce rest for at least 20 minutes to meld flavors.
- Prepare Vermicelli Noodles: Soak the dried vermicelli noodles in hot water for about 3 minutes or according to package instructions until softened. Drain and rinse under cold water to prevent sticking and cool the noodles.
- Assemble the Bowls: For individual servings, place a portion of noodles into each bowl. Top with julienned carrots, cucumbers (if using), iceberg lettuce, bean sprouts, mint, cilantro, and slices of lemongrass chicken. Drizzle generously (~4 tablespoons) of Nuoc Cham sauce over each serving. Garnish with sliced red chillies and lime wedges if desired.
- DIY Serving Option: Alternatively, serve the components—chicken, vegetables, herbs, noodles, and sauce—in separate bowls or platters. Allow everyone to assemble their own bowls according to their preference.
Notes
- Note 1: Use only the white part of the lemongrass stalk as it is more tender and aromatic; bruising helps release more flavor.
- Note 2: Fish sauce is essential for authentic umami, balance carefully with lime juice and sugar to avoid overpowering saltiness.
- Note 3: Nuoc Cham sauce is a classic Vietnamese dipping sauce that balances sweet, sour, salty, and spicy flavors.
- Note 4: Adjust amount of birds eye chilli in the sauce according to desired spice level.
- Prep Time: 15 minutes (plus 1 hour marinating minimum)
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese
Keywords: Vietnamese lemongrass chicken, vermicelli noodles, Nuoc Cham sauce, Southeast Asian recipe, grilled chicken noodles, fresh herb bowl
