Name: Vietnamese Noodles with Lemongrass Chicken Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 600 – 800g / 1.2 – 1.6lb chicken thigh fillets, skinless and boneless or breast; 1 stalk lemongrass, white part only, sliced; 2 garlic cloves, finely chopped; 2 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp soy sauce; 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; 200g / 7 oz vermicelli noodles, dried; 2 carrots, julienned; 2 cucumbers, julienned; 5 cups iceberg lettuce, finely sliced; 3 cups bean sprouts; Handful of mint leaves; Handful of cilantro/coriander; Sliced red chilli (optional); Lime wedges (to serve, optional)

Jump to Recipe

If you’re looking for a meal that’s as vibrant and fresh as it is deeply satisfying, Vietnamese Noodles with Lemongrass Chicken is about to become your new obsession. The aromatic punch of lemongrass, juicy caramelized chicken, bouncy vermicelli noodles, ultra-crisp vegetables, and a bright, tangy nuoc cham sauce come together for a bite that’s equal parts comforting and refreshing. Whether it’s a quick weeknight dinner or a lively weekend gathering, this dish brings everyone to the table with excitement.

Vietnamese Noodles with Lemongrass Chicken Recipe - Recipe Image

Ingredients You’ll Need

Vietnamese Noodles with Lemongrass Chicken calls for a handful of simple but absolutely essential ingredients. Each one brings its own special magic – from the punchy citrus of lemongrass to the crunch of fresh vegetables – and collectively, they create a noodle bowl that bursts with color, flavor, and texture.

Chicken Thigh Fillets: You want skinless and boneless thighs for juicy, flavorful results (or swap with breast, pork, beef, or seafood if you prefer!).
Fresh Lemongrass: The unmistakable fragrance sets the whole tone, so slice the white part and bash it a little to release the oils (easy to pick out later!).
Garlic: Finely chopped or minced, it’s the backbone of both the marinade and that classic savory flavor.
Lime Juice: Adds bright acidity and balances out the richness of the meat and the savoriness of the sauce.
Fish Sauce: The soul of so many Vietnamese dishes, it brings the umami punch you can’t skip.
Soy Sauce: All-purpose or light; just avoid dark soy since it’ll overpower the delicate flavors.
Brown Sugar: Gives a subtle caramel sweetness that deepens the flavor of both the chicken and the sauce.
Vegetable Oil: Neutral, so it won’t compete with the heroes of the dish.
Rice Vinegar: Delivers a gentle tanginess in the nuoc cham, lifting up every bite.
White Sugar: Works with the vinegar and lime to create perfect harmony in the sauce.
Water: To dilute the sauce so it’s pourable and balanced.
Red Bird’s Eye Chilli: Finely chopped for a real kick—adjust to your heat tolerance (or skip for a milder version).
Vermicelli Noodles: These delicate rice noodles soak up all the flavors without getting heavy.
Carrots (julienned): For a sweet crunch and a pop of color.
Cucumbers (julienned, optional): Remove the seeds for less water; these cool, crisp strips are addictive.
Iceberg Lettuce: Thinly sliced for maximum crunch and a refreshing base.
Bean Sprouts: Their snap keeps every bite lively and fresh.
Mint Leaves: Traditional and completely transformative in every bite.
Cilantro/Coriander: Handfuls of this herbically goodness finish off the flavor combination.
Sliced Red Chilli (optional garnish): Adds an extra layer of visual excitement and heat.
Lime Wedges (to serve): Not strictly necessary, but a squeeze just before eating makes everything sing.

How to Make Vietnamese Noodles with Lemongrass Chicken

Step 1: Marinate the Chicken

Start by whisking together the lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil in a large bowl. Toss in the chicken thigh fillets and make sure every piece is well coated. The magic happens during this marinade – give it at least an hour, but if you have time, overnight (up to 24 hours) will infuse every bite with incredible flavor.

Step 2: Cook the Lemongrass Chicken

Heat a bit of oil in a fry pan over medium heat, or fire up your BBQ for a smokier finish. Remove the chicken from its marinade and shake off any large bits of lemongrass that could burn. Cook the chicken for about 3–4 minutes per side, until golden brown and just cooked through. Let it rest for a few minutes, then slice thinly to reveal juicy, tender meat that’s beautifully caramelized outside.

Step 3: Make the Nuoc Cham Sauce

While the chicken is resting, quickly mix up your nuoc cham in a small bowl: combine fish sauce, rice vinegar, white sugar, water, garlic, red chilli, and a final splash of lime juice. Stir well until the sugar dissolves. Set it aside for at least 20 minutes so the flavors have time to mellow and mesh.

Step 4: Prepare the Noodles and Vegetables

Meanwhile, soak your vermicelli noodles in hot water for 3 minutes or as directed on the package. Once softened, drain and rinse them under cold water, stopping the cooking and ensuring they stay tender but springy. Arrange the noodles, carrots, cucumbers, lettuce, sprouts, and herbs in individual piles or serving bowls, creating a rainbow of colors and fresh textures.

Step 5: Assemble and Enjoy!

Time for the fun part – assembly! Pile noodles in your bowl, then heap on crunchy veggies, piles of herbs, and the sliced lemongrass chicken. Spoon generous amounts of nuoc cham over everything, and squeeze on fresh lime. For gatherings, lay out all the components family-style so everyone can build their own Vietnamese Noodles with Lemongrass Chicken bowl just the way they like it.

How to Serve Vietnamese Noodles with Lemongrass Chicken

Garnishes

The final flourish for Vietnamese Noodles with Lemongrass Chicken is all about the toppings. Plenty of fresh mint and cilantro, thin slices of fiery red chilli, and extra lime wedges make every bowl burst with flavor and color. Don’t forget a scatter of crispy fried shallots or peanuts if you want extra crunch.

Side Dishes

While this noodle salad is easily a meal on its own, consider serving it with fresh or pickled vegetable sides, crispy spring rolls, or a simple broth to sip between bites. These extras turn the meal into a true Vietnamese feast that everyone will remember.

Creative Ways to Present

Give your Vietnamese Noodles with Lemongrass Chicken dinner-party appeal by serving it as an interactive “build your own” platter! Set out piles of each ingredient and let guests layer their bowls creatively. You can even tuck the chicken and noodles into lettuce leaves or rice paper for a fun, hand-held twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the chicken, noodles, veggies, and sauce in separate airtight containers. This keeps everything crisp and prevents the noodles or vegetables from getting soggy. They’ll keep well in the fridge for up to three days, ready for a quick lunch or dinner remix.

Freezing

While the chicken freezes beautifully, it’s best to skip freezing the noodles and fresh herbs as their texture won’t hold up. Simply let the chicken cool, package in an airtight freezer-safe container, and freeze for up to two months. Thaw overnight in the fridge before reheating and assembling fresh noodles and veggies.

Reheating

Reheat the chicken gently on the stovetop or in the microwave until warmed through. To revive cold noodles, quickly dunk them in boiling water for 10 seconds, then drain and rinse under cold water. Everything else – herbs, veggies, and sauce – is best served fresh for maximum flavor.

FAQs

Can I use chicken breast instead of thighs for Vietnamese Noodles with Lemongrass Chicken?

Absolutely! Chicken breast works great if you prefer leaner meat. Just keep a close eye on the cook time so it stays juicy and doesn’t dry out on the pan or grill.

What can I use instead of fish sauce?

If you need a vegetarian or fish-free option, try a vegan fish sauce or a simple mixture of soy sauce and a splash of lime juice. You won’t get exactly the same depth, but it will still taste vibrant and satisfying.

Are there gluten-free options for this dish?

Yes! Vermicelli noodles are naturally gluten-free, as is most of this recipe. Just be sure to use gluten-free soy sauce or tamari, and check the fish sauce label if you’re very sensitive.

How spicy is the nuoc cham sauce?

You get to control the heat in your Vietnamese Noodles with Lemongrass Chicken! Start with less red chilli and add more to taste – or provide extra on the side so everyone can dial up the spice themselves.

Can I prepare components ahead of time for a party?

This recipe is a host’s dream. The chicken can be marinated and cooked a day ahead, and all veggies can be sliced in advance, ready to go in the fridge. Just toss together when you’re ready to serve for maximum freshness and no last-minute scramble.

Final Thoughts

Few dishes deliver as much flavor and charm in one bowl as Vietnamese Noodles with Lemongrass Chicken. Whether you make it for yourself or a crowd, each bite is a celebration of freshness, brightness, and unforgettable Vietnamese flavors. Give it a try – your taste buds (and your friends) will thank you!