Vietnamese Noodles with Lemongrass Chicken
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.
Ingredients
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
- 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).
- Tip: Massage the marinade into the chicken—this helps soften the fibers and infuse more flavor.
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.
- Tip: Taste after 10 minutes and adjust the sugar or lime to balance sweetness and acidity.
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.
- Tip: Don’t overcook—the noodles will continue to soften when dressed in sauce.
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.
- Tip: A hot pan ensures caramelization; avoid overcrowding to prevent steaming.
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.
- 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.