Lemongrass Chicken Noodle Bowls are a vibrant Vietnamese dish featuring tender marinated chicken thighs served over vermicelli with crisp vegetables, fresh herbs, and a balanced fish sauce dressing. The standout trait is the aromatic lemongrass marinade that infuses the chicken with authentic Southeast Asian flavor.
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In a small bowl, mix together all of the ingredients for the chicken marinade until smooth. Add chicken and marinade with 1 teaspoon of the oil to a large ziploc bag and place in the refrigerator to marinate for 2+ hours or overnight.
To make the fish sauce, combine the fish sauce ingredients and mix well to dissolve the sugar. Adjust to your taste (lime + sweetness) and set aside for at least 30 minutes for all of the flavors to meld together. Set aside.
In a frying pan over medium heat, heat the remaining 1 teaspoon oil. Remove chicken from the marinade, and place into the pan cooking each side until browned and cooked through, about 5 minutes on each side.
Remove from the pan and set aside to slightly cool while you build the bowls.
Add cooked vermicelli noodles to a bowl. Top off with desired amounts of bean sprouts, cucumber, mint, cilantro, carrots, and iceberg lettuce.
Slice chicken and add to bowls. Top off with crushed peanuts and fish sauce. Enjoy right away.
Store cooked chicken and vegetables separately in airtight containers for up to 3 days. Assemble bowls just before serving; reheat chicken gently in a pan over medium heat with a splash of water.
The recipe calls for 2+ hours or overnight for best flavor development. Marinating shorter than 2 hours will result in less flavorful chicken, so overnight is recommended when possible.
Use soy sauce or tamari (for gluten-free), though the dish will lose its authentic Vietnamese character. Alternatively, use a 1:1 ratio of soy sauce mixed with a splash of lime juice.
Yes, but chicken thighs stay more tender and flavorful when marinated. If using breasts, pound them to even thickness and reduce cooking time to 3-4 minutes per side to avoid drying out.
Cook each side about 5 minutes over medium heat until browned and cooked through. Internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Yes, marinate chicken up to 24 hours ahead. Cook chicken and prepare vegetables the day before; store separately and assemble bowls just before serving for best texture.
