The moment the chicken hits the pan, the air fills with the bright scent of lemongrass, garlic, and lime.
It’s warm, fresh, and instantly inviting.

As you prep the noodles and chop the herbs, everything comes together into a bowl that feels light yet deeply satisfying.
Fresh vegetables, soft noodles, and that fragrant chicken make every bite incredible.

Your family will love building their own bowls with their favorite toppings and herbs.
And you’ll love how effortless it is to bring big, Vietnamese-inspired flavor to the table.

For the Lemongrass Chicken

• Chicken – Use 600–800g of thigh fillets for the juiciest result, though breast, beef, or seafood all work well.
  
• Lemongrass – Only the tender white part is used; bruise it to release flavor, then slice into larger pieces so you can remove them easily later.
  
• Garlic – Adds sharp, aromatic depth to the marinade.
  
• Lime Juice – Brings brightness and balances the savory ingredients.
  
• Fish Sauce – Essential for rich, savory Vietnamese flavor; it won’t taste “fishy” in the finished dish.
  
• Soy Sauce – Use all-purpose or light soy to add saltiness and umami (avoid dark soy here).
  
• Brown Sugar – Softens the acidity and adds subtle caramel notes.
  
• Vegetable Oil – Helps the chicken brown beautifully during cooking.
  

For the Nuoc Cham Sauce

• Fish Sauce – The base of this classic Vietnamese dressing; salty, complex, and deeply flavorful.
  
• Rice Vinegar – Adds a clean, tangy lift.
  
• White Sugar – Balances the acidity and rounds out the sauce.
  
• Water – Helps mellow the intensity so the sauce doesn’t overpower the bowl.
  
• Garlic – Gives the sauce a punchy, aromatic kick.
  
• Bird’s Eye Chili – Brings heat; adjust the amount to your spice preference.
  
• Lime Juice – Adds freshness and bright citrus flavor.

For the Noodle Bowl

• Oil – A small amount to help prep the noodles or warm the chicken if needed.
  
• Vermicelli Noodles – Light, springy rice noodles that soak up all the flavors.
  
• Carrots – Julienned for crunch and sweetness.
  
• Cucumbers – Add coolness and texture; you can remove the seeds if you prefer.
  
• Iceberg Lettuce – Crisp and refreshing, perfect for layering in the bowl.
  
• Bean Sprouts – Bring freshness and a little snap.
  
• Mint Leaves – A key herb that adds that signature Vietnamese brightness.
  
• Cilantro/Coriander – Earthy, fresh, and essential for balance.
  
• Red Chili (optional) – For a little extra heat and color.
  
• Lime Wedges – Great for squeezing over the final bowl to wake everything up.

Delicious Vietnamese Noodles with Lemongrass Chicken

A bright, refreshing noodle bowl anchored by citrusy lemongrass chicken and finished with a classic Nuoc Cham dressing. Despite the number of components, the ingredients overlap beautifully, keeping things straightforward once you begin.

Print Pin

Course: Main Course

Cuisine: Vietnamese

Keyword: Delicious Vietnamese Noodles with Lemongrass Chicken

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Notes

Ingredients

Chicken and Marinade

• 600 – 800g / 1.2 – 1.6 lb chicken thigh fillets, skinless and boneless (or breast, beef, or seafood also work)
  
• 1 stalk lemongrass, white part only, bruised then sliced into pieces large enough to remove later (Note 1)
  
• 2 garlic cloves, finely chopped or minced
  
• 2 tbsp lime juice
  
• 2 tbsp fish sauce (Note 2)
  
• 1 tbsp soy sauce (all-purpose or light; not dark soy)
  
• 2 tbsp brown sugar
  
• 1 tbsp vegetable oil
  

Nuoc Cham (Vietnamese Sauce)

• 1/4 cup fish sauce (Note 3)
  
• 4 tbsp rice vinegar
  
• 2 tbsp white sugar
  
• 1/2 cup water
  
• 2 garlic cloves, finely chopped
  
• 1 red bird’s eye chilli, finely chopped (Note 4)
  
• 3 tbsp lime juice
  

Noodle Bowl

• 1/2 tbsp oil
  
• 200 g / 7 oz dried vermicelli noodles
  
• 2 carrots, julienned
  
• 2 cucumbers, julienned (seeds optional to remove)
  
• 5 cups finely sliced iceberg lettuce
  
• 3 cups bean sprouts
  
• Handful of mint leaves
  
• Handful of cilantro/coriander
  
• Sliced red chilli (optional garnish)
  
• Lime wedges (optional but encouraged)

Instructions

Lemongrass Chicken

1. Combine the chicken with all the marinade ingredients. Let it sit for at least 1 hour and up to 24 hours.
   
2. Warm 1/2 tbsp oil in a frying pan over medium heat (or fire up a grill). Lift the chicken from the marinade, brushing off the larger lemongrass pieces.
   
3. Cook the chicken until deeply golden and just cooked through—about 6–8 minutes total.
   
4. Remove the chicken and rest it for 5 minutes. Slice thinly.

Nuoc Cham

1. Stir all sauce ingredients together until the sugar dissolves.
   
2. Taste and adjust to your liking—more lime for brightness, more chilli for heat, more sugar for balance.
   
3. Set aside for at least 20 minutes.

Assemble the Bowl

1. Soak vermicelli in hot water for 3 minutes (or follow the package directions). Drain and rinse with cold water so they don’t clump.
   
2. Individual servings: Add noodles to each bowl, layer on the vegetables and herbs, then top with the chicken. Spoon over plenty of Nuoc Cham (about 4 tbsp per person). Add lime on the side.
   
3. Build-your-own option: Set out the noodles, chicken, vegetables, herbs, and sauce separately so everyone assembles their own bowl.
   

 

Recipe Notes

1. Lemongrass: Peel away the tough outer layers and use the tender bottom third. Bruise it with the back of a knife. Cut into pieces large enough to remove easily; very fine chopping makes it tough to eat unless cooked slowly. You may use 1 tbsp lemongrass paste instead.
   
2. Fish sauce: Essential for depth and savory flavor; it loses any “fishy” edge once mixed with the other ingredients.
   
3. Chilli: Swap with another fresh chilli or a chilli paste if preferred. Adjust the heat level to taste.
   
4. Customization:
   
   • Make it mild by serving chilli on the side.
     
   • For a gluten-free version, substitute tamari for soy sauce.
     
   • Use other thinly sliced vegetables like bell peppers or snow peas.
     
5. Freezing: Freeze the chicken directly in its marinade. Thaw in the fridge and it will marinate as it defrosts.
   
6. Serving platter style: Arrange everything separately on a large board or in bowls so guests can build their own perfect combination.

 

Nutrition

Calories: 540kcal | Carbohydrates: 65.2g | Protein: 39.9g | Fat: 13.6g | Saturated Fat: 2.6g | Cholesterol: 75mg | Sodium: 1963mg | Fiber: 3.9g | Sugar: 16.9g

 

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1. Do I really need to marinate the chicken?
   Absolutely! The longer you marinate, the deeper that gorgeous lemongrass flavour gets. Even 1 hour works, but if you can leave it overnight, you’ll be rewarded with seriously tasty chicken. It’s worth it!

2. What if I can’t find fresh lemongrass?
   No stress — lemongrass paste works beautifully. It gives the same citrusy aroma without all the chopping. Fresh is best, but paste keeps this recipe super convenient. (And no one will know!)

3. How do I stop my vermicelli noodles from turning into a sticky lump?
   Cook them just until tender, then rinse under cold water to wash away the excess starch. This is the secret step that keeps them springy and perfect rather than sad and mushy. Don’t skip it!

4. Can I prep anything ahead to make dinner faster?
   Yes, yes, YES. The marinade, the Nuoc Cham, and all your chopped veggies can be done the day before. When you’re ready to eat, you only need to cook the chicken and soak the noodles. Midweek dinner magic!

5. Can I swap the chicken for something else?
   Totally. This marinade is a flavour bomb and works on pretty much anything — prawns, beef, tofu, fish. Choose your favourite protein or use whatever you’ve got. Just cook it separately and toss it in!