Description
Vietnamese Noodles with Lemongrass Chicken is a vibrant and flavorful dish featuring tender chicken marinated in a zesty lemongrass and garlic mixture, served over light vermicelli noodles with fresh vegetables and herbs. The dish is complemented by a tangy Nuoc Cham dipping sauce, making it a perfect healthy and impressive meal for weeknights or entertaining.
Ingredients
Chicken and Marinade
- 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
Nuoc Cham (Vietnamese Sauce)
- 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
Noodle Bowl
- 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)
Instructions
- Marinate the Chicken: Combine the chicken thigh fillets with lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil in a bowl. Mix well to coat the chicken evenly. Cover and set aside to marinate for at least 1 hour and up to 24 hours for maximum flavor infusion.
- Cook the Chicken: Heat 1/2 tablespoon of oil in a frying pan over medium heat or prepare a BBQ grill. Remove the chicken from the marinade, shaking off large pieces of lemongrass. Place the chicken in the pan or on the grill and cook for 3-4 minutes on each side until golden brown and cooked through, about 6 to 8 minutes total. Remove from heat, discard remaining bits of lemongrass, and let the chicken rest for 5 minutes before slicing thinly.
- Prepare the Nuoc Cham Sauce: In a bowl, combine fish sauce, rice vinegar, white sugar, water, garlic, chopped red birds eye chilli, and lime juice. Stir well until the sugar dissolves. Adjust taste as desired (balance spiciness, lime, and sweetness). Let the sauce sit for at least 20 minutes to develop flavor.
- Cook the Noodles: Soak vermicelli noodles in hot water for 3 minutes or according to package instructions until tender. Drain and rinse under cold water to prevent sticking. Toss lightly with 1/2 tablespoon of oil to keep them separated.
- Assemble the Bowl: Arrange the noodles in serving bowls. Top with julienned carrots, cucumbers, iceberg lettuce, bean sprouts, mint leaves, cilantro, and sliced lemongrass chicken. Drizzle each bowl generously with about 4 tablespoons of Nuoc Cham sauce. Garnish with sliced red chilli and lime wedges if desired.
- Serve and Enjoy: Serve immediately as individual bowls or present components separately to allow guests to build their own bowls. This dish is perfect for a fresh, healthy, and flavorful meal any time.
Notes
- You can use either chicken thigh or breast fillets depending on your preference; thighs are more flavorful and juicy.
- Light or all-purpose soy sauce is recommended instead of dark soy sauce to keep the marinade balanced.
- Adjust the Nuoc Cham sauce according to your taste, balancing sweet, sour, salty, and spicy elements.
- The lemongrass pieces are used primarily for flavor and can be removed before serving.
- If you prefer, you can grill the chicken instead of pan-frying for a smoky flavor.
- Cucumber seeds are optional to remove for texture preference.
- Leftover Nuoc Cham sauce can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Frying
- Cuisine: Vietnamese
