There’s something utterly magical about a big, fresh bowl of Vietnamese Noodles with Lemongrass Chicken. Picture this: vibrant herbs, crisp veggies, tender marinated chicken infused with a citrusy lemongrass kick, all nestled over a bed of silky rice noodles and doused in the unforgettable zing of nuoc cham dressing. Not only does this dish brighten up any table, but it’s also a celebration of flavors and textures that dance together in perfect harmony. Whether you’re looking for a quick weeknight dinner or a show-stopping meal to share with friends, Vietnamese Noodles with Lemongrass Chicken will absolutely win your heart.
Ingredients You’ll Need
Ingredients You’ll Need
The best part about this recipe is how each staple ingredient shines. Every component is simple, fresh, and plays a special role in creating that unmistakable, crave-worthy taste. Gather these essentials to let colors, crunch, and bold flavors truly pop in your Vietnamese Noodles with Lemongrass Chicken.
- Chicken thighs: Juicy, boneless, and easy to slice thinly so they soak up every bit of marinade.
- Lemongrass: The star of the marinade, giving that signature citrusy aroma and punch.
- Garlic: Adds rich depth and brings out the warmth of the marinade.
- Shallot: Provides a subtle sweetness that balances the boldness of fish sauce.
- Fish sauce: Delivers classic umami and that irreplaceable Vietnamese savory note.
- Soy sauce: Rounds out the marinade with its salty, deep flavor.
- Brown sugar: Offers a gentle caramel sweetness that helps everything caramelize beautifully.
- Lime juice: Bright and tangy, essential for lifting all the flavors.
- Vegetable oil: Needed for marinating the chicken and for stir-frying to golden perfection.
- Rice vermicelli noodles: Light, tender noodles that soak up nuoc cham and give the bowl its body.
- Cucumber: Cool, crisp, and refreshing for a crunchy contrast.
- Carrot: Sweet and colorful, adding brightness and subtle crunch.
- Shredded lettuce or cabbage: A fresh, leafy base to catch all those juices and dressings.
- Fresh mint leaves: Brings vibrant, cooling herbal tones.
- Fresh cilantro: Adds a burst of green and unmistakable fragrance.
- Chopped roasted peanuts: For nutty crunch and a little extra indulgence on top.
- Nuoc cham dressing: Sweet, salty, tangy, and spicy—this classic Vietnamese sauce ties everything together. (See notes to make your own!)
How to Make Vietnamese Noodles with Lemongrass Chicken
Step 1: Marinate the Chicken
Start by whisking together the magic: combine thinly sliced chicken thighs with the minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, and a splash of oil in a big bowl. Give everything a good toss, making sure every piece is glistening and coated. Pop the bowl into the fridge and let the chicken marinate for at least 30 minutes. Don’t rush this step—the longer it sits, the deeper the flavor!
Step 2: Cook the Vermicelli Noodles
While the chicken is soaking up flavor, get your noodles ready. Bring a pot of water to a boil, then add the rice vermicelli and cook according to the package instructions (usually just a few minutes). Make sure not to overcook—they should be tender but not mushy. Drain them and immediately rinse under cold water to stop the cooking and prevent sticking.
Step 3: Sear the Lemongrass Chicken
Crank up a skillet or grill pan over medium-high heat. Once hot, add the marinated chicken. Spread it into a single layer and let it sear for 6 to 8 minutes, turning occasionally, until deeply golden and cooked through. You’ll want a nice caramelized exterior; the smell at this stage is just incredible!
Step 4: Prep the Toppings
As the chicken cooks, prep your toppings: julienne the cucumber, shred the carrot, chop up the fresh herbs, and get your lettuce or cabbage ready. Arrange the veggies and herbs on a plate so assembly is a breeze.
Step 5: Assemble Your Vietnamese Noodles with Lemongrass Chicken
Divide the cool noodles among four bowls. Top with a generous tangle of shredded lettuce, the chicken straight from the skillet, cucumber, carrot, mint, and cilantro. Sprinkle with a flurry of chopped peanuts and get ready for the final flourish—a big generous drizzle of that irresistible nuoc cham dressing. Serve right away and dig in—each spoonful has crunch, freshness, savor, and the secret kick of lemongrass.
How to Serve Vietnamese Noodles with Lemongrass Chicken
Garnishes
No bowl of Vietnamese Noodles with Lemongrass Chicken is truly complete without the right garnishes. Don’t skimp: pile on the fresh mint, cilantro, a hefty sprinkle of roasted peanuts, maybe even a few sliced Thai chilies if you like it hot. A handful of crispy raw shallots or fried shallots on top is a fun touch, and a wedge of lime for squeezing always brings the dish to life.
Side Dishes
Keep your meal vibrant and balanced by pairing these noodles with classic Vietnamese sides. Think crispy spring rolls (cha gio), a chilled pickled veggie salad, or simply a bowl of clear vegetable broth. Each side brings a different flavor and texture that makes sharing this meal with family or friends even more delightful.
Creative Ways to Present
For a playful dinner party vibe, set out all the elements “build your own” style and let guests assemble their Vietnamese Noodles with Lemongrass Chicken just how they like it. Or, try serving in deep, wide bowls with toppings artfully arranged for a restaurant-worthy look. You can even layer everything into a mason jar for a healthy lunch to-go!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store each component of the Vietnamese Noodles with Lemongrass Chicken separately in airtight containers in the refrigerator. The chicken, noodles, veggies, and herbs will stay freshest this way for up to three days without losing their texture or vibrant flavor.
Freezing
The cooked lemongrass chicken freezes beautifully! Let the pieces cool completely, then seal tightly in freezer-safe bags or containers. Freeze the chicken on its own for up to two months—when you need a quick, flavorful meal, just thaw and reheat. Skip freezing the noodles and veggies, as they won’t defrost as well.
Reheating
To bring your Vietnamese Noodles with Lemongrass Chicken back to its delicious prime, simply reheat the chicken in a skillet over medium heat until warmed through. Serve right away with freshly cooked rice noodles and crisp garnishes for the best experience—it’ll taste just like freshly made!
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work in a pinch for Vietnamese Noodles with Lemongrass Chicken, though it’s a little leaner. Be mindful not to overcook it, so it stays juicy and tender.
What if I don’t have lemongrass?
If fresh lemongrass isn’t available, try using lemongrass paste from a tube (found in most grocery stores), or a bit of dried lemongrass. The flavor won’t be quite as bright, but you’ll still get delicious results.
Can this recipe be made gluten free?
Yes, Vietnamese Noodles with Lemongrass Chicken can easily be gluten free! Just be sure to use a gluten-free soy sauce (like tamari) and double-check that your fish sauce is gluten free.
Is there a vegetarian alternative I can try?
You can swap the chicken for tofu to make a fantastic vegetarian version. Marinate the tofu just as you would the chicken, and be sure to use soy sauce instead of fish sauce. The tofu will soak up all those lovely flavors!
What’s the best way to pack this for lunch?
Let everything cool, then layer noodles, chicken, and veggies in a container. Pack the dressing and herbs separately, then assemble and drizzle on the nuoc cham right before you eat for maximum freshness.
Final Thoughts
If you’re craving a meal that’s light, vibrant, yet undeniably satisfying, Vietnamese Noodles with Lemongrass Chicken should be next on your menu. This is one of those dishes that feels as joyful to make as it does to eat—fresh, colorful, and full of heart. Give it a try, and don’t be surprised if you find yourself coming back to it again and again!
Print
Vietnamese Noodles with Lemongrass Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
Enjoy the vibrant flavors of Vietnamese cuisine with this delicious recipe for Lemongrass Chicken served over rice vermicelli noodles and fresh vegetables, topped with a zesty nuoc cham dressing.
Ingredients
For the Lemongrass Chicken:
- 1 lb boneless, skinless chicken thighs (sliced thin)
- 2 stalks lemongrass (white part finely minced)
- 3 cloves garlic (minced)
- 1 tablespoon shallot (minced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
For the Bowl:
- 8 oz rice vermicelli noodles
- 1 cucumber (julienned)
- 1 carrot (shredded)
- 2 cups shredded lettuce or cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted peanuts
- Nuoc cham dressing (see Notes)
Instructions
- Marinate the Chicken: Combine chicken, lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, and oil. Marinate for at least 30 minutes.
- Cook the Noodles: Cook rice noodles, rinse under cold water, and drain well.
- Cook the Chicken: Cook marinated chicken in a skillet until golden and cooked through.
- Assemble: Divide noodles among bowls, top with lettuce, cucumber, carrot, herbs, and cooked chicken. Sprinkle with peanuts and drizzle with nuoc cham dressing.
- Serve: Serve immediately.
Notes
- Nuoc Cham Dressing: Mix ¼ cup fish sauce, ¼ cup lime juice, 2 tablespoons sugar, ¼ cup water, 1 minced garlic clove, and 1 small sliced chili (optional). Adjust to taste.
- For a vegetarian version, substitute tofu and use soy sauce instead of fish sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
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