Vietnamese Noodles with Lemongrass Chicken

Name: Vietnamese Lemongrass Chicken Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood)); 1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out 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; 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 birds eye chilli (, finely chopped (Note 4)); 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))

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Vietnamese Lemongrass Chicken Noodles is a fresh, herbaceous noodle bowl built on an exceptional lemongrass marinade that infuses tender chicken with bright, aromatic flavor. The standout is the nuoc cham dipping sauce—tangy, spicy, and balanced—that ties together the vegetables, herbs, and noodles into a cohesive dish that tastes better than takeout.

🌍Vietnamese 🏷️Lemongrass chicken 🏷️Vietnamese noodles

Vietnamese Noodles with Lemongrass Chicken

Total

30 min

Servings

4

Recipe Source

View original recipe

From Recipetin Eats · by Nagi

Instructions

1
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
2
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
3
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
4
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
5
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
6
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
7
Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
8
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

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Tips & Notes

Pro tips

Bruise the lemongrass stalk before slicing to release maximum flavor into the marinade. Small bits that fall off during cooking are fine—they'll crisp up.
Don't skip resting the chicken for 5 minutes after cooking; it redistributes juices and keeps meat tender when sliced.
Let nuoc cham sit for at least 20 minutes before serving so flavors meld and sugar dissolves completely. Taste and adjust lime, chili, or sweetness to your preference.
Cook noodles only 3 minutes, then rinse in cold water immediately to stop carryover cooking and prevent clumping.

Substitutions

Chicken thigh → pork shoulder, beef sirloin, or firm white fish (adjust cooking time by thickness)
Vermicelli noodles → rice paper wraps, or cooked jasmine rice for a grain bowl
Fish sauce → soy sauce (reduces umami depth slightly; use 1:1 ratio)
Red bird's eye chilli → Thai chilli or 1/2 tsp chilli flakes (adjust to taste)

Storage & make-ahead

Store cooked chicken, noodles, and vegetables separately in airtight containers for up to 3 days; assemble bowls fresh before eating. Nuoc cham keeps up to 1 week refrigerated. This dish is ideal for make-ahead meal prep—marinate and cook chicken up to 24 hours in advance.

Common Questions

Can I marinate the chicken longer than 24 hours?

No; beyond 24 hours the acid in the lime juice and fish sauce begins to break down the protein texture. Marinate for 1 to 24 hours for best results.

What if I don't have lemongrass?

Substitute 1 tbsp lemongrass paste, or use 2 tsp dried lemongrass rehydrated in warm water. Fresh is preferred for flavor intensity.

Can I use chicken breast instead of thigh?

Yes, though thighs stay more moist when cooked. If using breast, monitor closely—cook for 6–8 minutes total until just cooked through, or it will dry out.

How do I store leftovers?

Store cooked chicken, noodles, and vegetables in separate airtight containers in the fridge for up to 3 days. Reheat chicken gently or serve cold; assemble bowls fresh before eating. Nuoc cham keeps up to 1 week.

Can I make this ahead for meal prep?

Yes—this is ideal for meal prep. Marinate and cook chicken up to 24 hours ahead. Cook noodles and chop vegetables 1 day prior. Assemble bowls just before serving so herbs and lettuce stay crisp.