Name: Vietnamese Noodles with Lemongrass Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 600 – 800g / 1.2 – 1.6lb chicken thigh fillets, skinless and boneless or breast; 1 stalk lemongrass, white part only, bruised and sliced into pieces (to remove later); 2 garlic cloves, finely chopped or minced; 2 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp soy sauce (all purpose or light, NOT dark soy); 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; 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)

Jump to Recipe· 3.9 from 13 reviews

If you are searching for a vibrant and fresh dining experience, look no further than this Vietnamese Noodles with Lemongrass Chicken Recipe. This dish masterfully combines tender, aromatic chicken marinated in lemongrass and garlic with the bright, crisp textures of fresh vegetables and vermicelli noodles. The accompanying Nuoc Cham sauce adds a perfect balance of tangy, sweet, and spicy notes that will awaken your palate. Whether you’re cooking for a quick weeknight dinner or impressing guests with an easy yet impressive meal, this recipe truly delivers on flavor and satisfaction.

Ingredients You’ll Need

The image shows a white bowl on the left filled with raw pink chicken pieces. Next to the bowl, there is a white rectangular tray holding various ingredients: a whole green lime in the center, a small glass cup with light yellow minced garlic, a small brown cup filled with light brown sugar, and four small glass cups with different liquids in shades of clear white, amber brown, and dark brown. On top of the white marbled surface are two long pale green stalks of lemongrass placed horizontally. The entire setup is arranged neatly on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Vietnamese Noodles with Lemongrass Chicken Recipe lies in its simple yet harmonious ingredients. Each one plays an important role—whether it’s the lemongrass bringing a citrusy punch, or the fresh herbs adding herbal brightness. Together, these elements create a dish that’s layered in flavor and a delight to look at.

Chicken thigh fillets (600 – 800g): Skinless and boneless for tenderness that soaks in all the marinade flavors perfectly.
Lemongrass stalk (1, white part only): Bruised and sliced to infuse that signature citrusy aroma while cooking.
Garlic cloves (4, finely chopped): Adds a fragrant base to both the chicken and the Nuoc Cham sauce.
Lime juice (5 tbsp): Provides zesty brightness throughout the marinade and sauce.
Fish sauce (1/4 cup plus 2 tbsp): Essential for authentic umami richness and depth of flavor.
Soy sauce (1 tbsp, light): Adds saltiness and complexity without overpowering the other flavors.
Brown sugar (2 tbsp): Balances salty and sour notes with gentle sweetness.
Vegetable oil (1 tbsp): Used to cook the chicken evenly and help caramelize the marinade.
Rice vinegar (4 tbsp): Contributes acidity in the dipping sauce to brighten the dish.
White sugar (2 tbsp): Helps melt and blend flavors in the Nuoc Cham evenly.
Red bird’s eye chili (1, finely chopped): Adds just the right amount of heat to lift the sauce.
Vermicelli noodles (200g dried): Delicate and light, these noodles soak up sauces wonderfully.
Carrots and cucumbers (2 each, julienned): For crunch and refreshing contrast.
Iceberg lettuce (5 cups, finely sliced): Adds cool crispness and volume to the bowl.
Bean sprouts (3 cups): Provide extra texture and fresh bite.
Mint and cilantro leaves (handfuls): Bring vibrant herbal notes for a fresh finish.
Sliced red chili (optional for garnish): A colorful pop and extra spice for those who dare.
Lime wedges (optional but recommended): For an extra squeeze of citrus just before eating.

How to Make Vietnamese Noodles with Lemongrass Chicken Recipe

Step 1: Prepare the Lemongrass Chicken Marinade

Start by combining the chicken thigh fillets with the white part of the lemongrass stalk (bruised and sliced), chopped garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. This vibrant marinade is the heart of the dish, infusing the chicken with layers of herbal, tangy, and sweet flavors. Allow the chicken to marinate for at least 1 hour or up to 24 hours for the best taste.

Step 2: Cook the Chicken

Heat a small amount of oil in a frying pan over medium heat or prepare your grill for direct cooking. Remove the chicken from the marinade, shaking off any large pieces of lemongrass (smaller bits will naturally fall off during cooking). Place the chicken in the pan and cook for 3–4 minutes each side until golden brown and fully cooked through. Let the cooked chicken rest for 5 minutes before slicing it thinly. This resting step locks in juices for maximum tenderness.

Step 3: Make the Nuoc Cham Sauce

While the chicken cooks, whisk together the fish sauce, rice vinegar, white sugar, water, minced garlic, chopped red chili, and lime juice in a bowl. This classic Vietnamese dipping sauce brings a lively combination of salty, sweet, sour, and spicy flavors that perfectly accent the noodle bowl. Set it aside for at least 20 minutes to let the flavors meld beautifully.

Step 4: Prepare the Noodles and Vegetables

Soak the vermicelli noodles in hot water for about 3 minutes or according to package instructions. Drain them and rinse under cold water to stop cooking and prevent sticking. Meanwhile, prepare the fresh vegetables—julienne carrots and cucumbers, thinly slice iceberg lettuce, and rinse bean sprouts. These fresh ingredients add essential crunch and color, balancing the warm chicken and noodles.

Step 5: Assemble the Bowl

Place a generous handful of noodles into each serving bowl. Layer on the sliced lemongrass chicken, followed by the crisp vegetables and fresh herbs. Drizzle a good amount of Nuoc Cham sauce over the top—don’t be shy, around 4 tablespoons per bowl enhances every bite. Serve with lime wedges for an extra squeeze of citrus zing.

How to Serve Vietnamese Noodles with Lemongrass Chicken Recipe

A white bowl filled with thin white rice noodles at the bottom, topped with grilled brown chicken slices with a glaze and red chili pieces on top, shredded bright orange carrots on the right, shredded light green lettuce, fresh green mint leaves and cilantro on the left, fresh cucumber sticks beneath the herbs, and two green lime wedges resting on top near the center. A pair of brown wooden chopsticks lay across the bowl, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like mint and cilantro are a must—they lift the whole dish with their fragrant brightness. A sprinkle of sliced red chili adds a festive pop of color and optional heat, while crunchy crushed peanuts can be a delightful addition if you want a nutty crunch. Lime wedges on the side allow each person to tailor the zestiness to their liking.

Side Dishes

For a fuller meal, consider light and complementary dishes like Vietnamese spring rolls or a crisp papaya salad. These sides keep the meal refreshing and vibrant without overpowering the star dish. A chilled green mango salad also pairs beautifully thanks to its tart sweetness and crunch.

Creative Ways to Present

I love the “DIY bowl” style where all components—the chicken, noodles, veggies, herbs, and sauce—are served separately in bowls or platters. This interactive approach lets everyone customize their own bowl to suit individual tastes and dietary preferences. For gatherings, it’s both fun and practical, turning a meal into a shared experience.

Make Ahead and Storage

Storing Leftovers

You can store leftover lemongrass chicken and sauce in airtight containers in the refrigerator for up to 3 days. Keep the noodles and fresh vegetables separate to preserve their texture and freshness. This separation prevents the noodles from becoming soggy.

Freezing

If you want to freeze, it’s best to freeze only the cooked lemongrass chicken and sauce together. Portion it in freezer-safe containers or bags for up to 1 month. Avoid freezing fresh vegetables and noodles as they lose their texture upon thawing.

Reheating

Reheat the lemongrass chicken gently in a pan over low to medium heat or microwave until warmed through. Avoid reheating noodles and fresh herbs together. Instead, refresh noodles by briefly dipping in hot water, drain well, and add fresh herbs just before serving to maintain vibrant flavor and texture.

FAQs

Can I use chicken breast instead of thigh fillets?

Absolutely! Chicken breast works fine, though thighs tend to be juicier and more forgiving when marinated and cooked quickly. If you use breast, don’t overcook, so it stays tender.

Is lemongrass difficult to prepare?

Not at all! Use only the firm white part and bruise it by hitting it with the back of a knife to release the oils. Slice into large pieces to make removal after cooking easier. It adds that essential citrus flavor without overpowering the dish.

How spicy is this dish?

It’s mildly spicy thanks to the bird’s eye chili in the Nuoc Cham sauce, but you can adjust the amount or omit it for a milder bowl. Adding extra sliced chili as garnish lets each person control their own heat level.

Can this recipe be made vegetarian?

You can try swapping chicken for grilled tofu or tempeh and use soy sauce instead of fish sauce. For the Nuoc Cham, substitute fish sauce with a vegan-friendly alternative or extra soy sauce mixed with a bit of seaweed seasoning for umami.

What noodles work best?

Thin vermicelli rice noodles are the classic choice due to their delicate texture and ability to soak up flavors. You can also try wider rice noodles or even soba noodles for a different twist, though the authentic flavor profile pairs best with vermicelli.

Final Thoughts

I genuinely hope you dive into making the Vietnamese Noodles with Lemongrass Chicken Recipe soon—it’s one of those meals that feels like sunshine on a plate. Easy enough for a weeknight yet impressive enough for guests, this dish balances freshness, fragrance, and satisfying textures in every bite. Once you try it, it’s bound to become a cherished favorite too!