Over the years, I’ve adapted that cherished recipe in my own kitchen, tweaking the marinade and perfecting the nuoc cham dipping sauce. Today, I’m thrilled to share this Halal-friendly, crowd-pleasing dish with you. Whether you’re cooking for busy weeknights, special celebrations, or just craving a fresh and flavorful meal, these vibrant noodle bowls will bring a touch of Vietnamese tradition straight to your table.
Why You’ll Love This Recipe
- Bursting with Flavor: The lemongrass marinade and nuoc cham sauce create layers of tangy, salty, sweet, and spicy goodness.
- Easy & Quick: From marinade to table in under an hour—perfect for weeknight dinners or fast entertaining.
- Customizable: Swap in beef, shrimp, or tofu, or adjust spice levels to suit your taste.
- Light & Fresh: Vermicelli noodles, crisp veggies, and fresh herbs make it a refreshing alternative to heavier meals.
- Budget-Friendly: Affordable ingredients come together to create an impressive, restaurant-quality dish.
Chicken and Marinade
- 600 –800 g 1.2–1.6 lb chicken thigh fillets, skinless & boneless
- Substitution: Use chicken breast beef strips, shrimp, or firm tofu (for vegetarian).
- 1 stalk lemongrass white part only, bruised & sliced (easier to remove after)
- 2 garlic cloves finely chopped or minced
- 2 tbsp lime juice freshly squeezed
- 2 tbsp fish sauce
- 1 tbsp light soy sauce all-purpose; avoid dark soy for color
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc Cham (Vietnamese Dipping Sauce)
- ¼ cup fish sauce
- 4 tbsp rice vinegar or rice wine vinegar
- 2 tbsp white sugar
- ½ cup water
- 2 garlic cloves finely chopped
- 1 red bird’s eye chili finely chopped (adjust heat to taste)
- 3 tbsp lime juice
Noodle Bowl Assembly
- ½ tbsp oil for tossing noodles
- 200 g 7 oz dried vermicelli noodles
- 2 carrots julienned
- 2 cucumbers julienned (optional: remove seeds for less moisture)
- 5 cups iceberg lettuce finely sliced
- 3 cups bean sprouts
- Handful fresh mint leaves
- Handful fresh cilantro/coriander
- Sliced red chili for garnish (optional)
- Lime wedges for serving (highly recommended)
Instructions
Marinate the Chicken
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In a bowl, combine lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil.
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Add chicken, turning to coat evenly.
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Cover and refrigerate for 30 minutes (up to 2 hours for deeper flavor).
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Tip: Massage the marinade into the chicken—this helps soften the fibers and infuse more flavor.
Prepare the Nuoc Cham Sauce
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In a small bowl, whisk fish sauce, rice vinegar, sugar, and water until sugar dissolves.
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Stir in garlic, chili, and lime juice.
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Set aside at room temperature for flavors to meld.
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Tip: Taste after 10 minutes and adjust the sugar or lime to balance sweetness and acidity.
Cook the Vermicelli Noodles
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Bring a large pot of water to a rolling boil.
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Add vermicelli, cook for 3–4 minutes until just tender.
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Drain and rinse under cold water to stop cooking.
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Toss with ½ tbsp oil to prevent sticking.
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Tip: Don’t overcook—the noodles will continue to soften when dressed in sauce.
Grill or Sauté the Chicken
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Heat a grill pan or skillet over medium-high heat.
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Remove lemongrass pieces from the chicken.
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Cook chicken 4–5 minutes per side, until nicely charred and cooked through (internal temp 74 °C/165 °F).
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Let rest for 5 minutes, then slice thinly.
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Tip: A hot pan ensures caramelization; avoid overcrowding to prevent steaming.
Assemble the Bowls
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Divide noodles among 4 serving bowls.
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Top with lettuce, carrots, cucumbers, bean sprouts, mint, and cilantro.
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Arrange sliced chicken on top.
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Drizzle nuoc cham generously over each bowl.
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Garnish with sliced chili and lime wedges.
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Tip: Provide extra nuoc cham on the side so guests can adjust the flavor to their liking.
Notes
Buttermilk Substitute: No lemongrass? Add 1 tsp lemongrass paste or zest for a similar aroma.
Sugar Alternatives: Use coconut sugar or honey (reduce to 1 ½ tbsp) if preferred.
Vegetarian Twist: Swap chicken for marinated tofu or tempeh; grill until golden.
Adjusting Heat: Use fewer chilies or remove seeds for milder spice; increase bird’s eye chilies for extra kick.
Common Mistake: Overmixing marinade can bruise lemongrass too much, making it bitter—slice gently.
Sauce Separation: If nuoc cham separates, whisk in a dash of warm water to re-emulsify.
Ingredients You’ll Need
Chicken and Marinade
- 600–800 g (1.2–1.6 lb) chicken thigh fillets, skinless & boneless
- Substitution: Use chicken breast, beef strips, shrimp, or firm tofu (for vegetarian).
- 1 stalk lemongrass (white part only), bruised & sliced (easier to remove after)
- 2 garlic cloves, finely chopped or minced
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp fish sauce
- 1 tbsp light soy sauce (all-purpose; avoid dark soy for color)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc Cham (Vietnamese Dipping Sauce)
- ¼ cup fish sauce
- 4 tbsp rice vinegar (or rice wine vinegar)
- 2 tbsp white sugar
- ½ cup water
- 2 garlic cloves, finely chopped
- 1 red bird’s eye chili, finely chopped (adjust heat to taste)
- 3 tbsp lime juice
Noodle Bowl Assembly
- ½ tbsp oil (for tossing noodles)
- 200 g (7 oz) dried vermicelli noodles
- 2 carrots, julienned
- 2 cucumbers, julienned (optional: remove seeds for less moisture)
- 5 cups iceberg lettuce, finely sliced
- 3 cups bean sprouts
- Handful fresh mint leaves
- Handful fresh cilantro/coriander
- Sliced red chili, for garnish (optional)
- Lime wedges, for serving (highly recommended)
Step-by-Step Instructions
1. Marinate the Chicken
- In a bowl, combine lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil.
- Add chicken, turning to coat evenly.
- Cover and refrigerate for 30 minutes (up to 2 hours for deeper flavor).
2. Prepare the Nuoc Cham Sauce
- In a small bowl, whisk fish sauce, rice vinegar, sugar, and water until sugar dissolves.
- Stir in garlic, chili, and lime juice.
- Set aside at room temperature for flavors to meld.
3. Cook the Vermicelli Noodles
- Bring a large pot of water to a rolling boil.
- Add vermicelli, cook for 3–4 minutes until just tender.
- Drain and rinse under cold water to stop cooking.
- Toss with ½ tbsp oil to prevent sticking.
4. Grill or Sauté the Chicken
- Heat a grill pan or skillet over medium-high heat.
- Remove lemongrass pieces from the chicken.
- Cook chicken 4–5 minutes per side, until nicely charred and cooked through (internal temp 74 °C/165 °F).
- Let rest for 5 minutes, then slice thinly.
5. Assemble the Bowls
- Divide noodles among 4 serving bowls.
- Top with lettuce, carrots, cucumbers, bean sprouts, mint, and cilantro.
- Arrange sliced chicken on top.
- Drizzle nuoc cham generously over each bowl.
- Garnish with sliced chili and lime wedges.
Prep Time: 10 minutes | Cook Time: 25 minutes
Total Time: 35 minutes
Kcal: 480 (per serving) | Servings: 4
Serving and Storage Tips
- Serve immediately for the best contrast between warm chicken and cool, crisp veggies.
- Offer extra herbs (Thai basil or purple perilla) for an aromatic twist.
- Accompany with prawn crackers or spring rolls for a fuller feast.
- To store, refrigerate components separately in airtight containers for up to 2 days.
- Noodles may clump—toss with a little oil before reheating.
- Nuoc cham keeps in the fridge for up to 1 week; stir before serving.
- Reheat chicken gently in a skillet over medium heat to prevent drying.
- Avoid freezing—veggies wilt and noodles become mushy when thawed.
Helpful Notes
- Buttermilk Substitute: No lemongrass? Add 1 tsp lemongrass paste or zest for a similar aroma.
- Sugar Alternatives: Use coconut sugar or honey (reduce to 1 ½ tbsp) if preferred.
- Vegetarian Twist: Swap chicken for marinated tofu or tempeh; grill until golden.
- Adjusting Heat: Use fewer chilies or remove seeds for milder spice; increase bird’s eye chilies for extra kick.
- Common Mistake: Overmixing marinade can bruise lemongrass too much, making it bitter—slice gently.
- Sauce Separation: If nuoc cham separates, whisk in a dash of warm water to re-emulsify.
Frequently Asked Questions
- Can I use chicken breast instead of thighs?
Yes, chicken breast works—just be careful not to overcook, as it dries out faster than thighs. - Why is my sauce too salty?
Dilute with water or add a bit more sugar and lime juice to rebalance the sweet-tart profile. - How do I keep noodles from sticking?
Rinse under cold water immediately after cooking and toss with a small amount of oil. - Can I prep ahead for a dinner party?
Absolutely—marinate chicken and make nuoc cham up to a day ahead; store separately in the fridge. - What can I serve instead of rice noodles?
Substitute with soba noodles, rice sticks, or even spiralized zucchini for a low-carb option.
Final Thoughts
Vietnamese Noodles with Lemongrass Chicken is more than a meal—it’s a celebration of fresh, balanced flavors and a reflection of cherished memories shared around the table. The vibrant colors, fragrant herbs, and lively nuoc cham sauce make every bowl a delight for the senses. Whether you’re a busy home cook or planning a festive gathering, this recipe brings warmth, nostalgia, and a taste of Vietnam to your kitchen.
Have you tried this recipe yet? I’d love to hear about your favorite twist or ingredient substitution in the comments below!
