If you’re looking for a refreshing and vibrant meal that bursts with flavor, you simply must try this Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe. It’s the perfect harmony of tender, juicy chicken marinated in fragrant lemongrass, paired beautifully with light vermicelli noodles and crisp, refreshing veggies. The lively Nuoc Cham sauce ties everything together with its perfect balance of sweet, sour, salty, and spicy notes, making every bite unforgettable. Once you dive into this bowl, you’ll understand why it’s a beloved dish that’s both satisfying and feel-good.
Ingredients You’ll Need
These ingredients may seem simple, but each one is essential in building the authentic flavors and textures that make this dish so special. From the fragrant lemongrass to the crisp cucumbers, every element brings something unique to the bowl.
- 1/3 cup water: Used as a base in the Nuoc Cham dipping sauce to balance flavors.
- 2 tablespoons sugar: Adds a subtle sweetness to the sauce, softening acidity and heat.
- 1 1/2 tablespoon freshly squeezed lime or lemon juice: Provides brightness and that irresistible tang.
- 2 tablespoons fish sauce: A salty, umami-rich backbone in both the marinade and dipping sauce.
- 1 clove garlic, minced: Injects that essential aromatic punch.
- (Optional) 1 bird’s eye / Thai green chili finely sliced: Adds a lively kick to the Nuoc Cham, customizable for heat lovers.
- 8 oz. dried vermicelli noodles: Soft, fluffy noodles that soak up all the delicious sauce.
- 1 English cucumber, julienned: Adds crispness and a cooling contrast to the warm chicken.
- 2 medium carrots, julienned: Gives sweetness and crunch, plus vibrant color.
- ¼ cup fresh cilantro, coarsely chopped: Infuses fresh herbal notes to lift the bowl.
- 1 lime, wedged (for serving): An extra burst of citrus for personalizing taste.
- 1 tablespoon soy sauce: Deepens the marinade’s savoriness.
- 1 tablespoon fish sauce: Continued seasoning for complex umami in the chicken.
- 1 tablespoon brown sugar or honey: Balances the savory elements with gentle sweetness.
- 2 cloves garlic, minced: More aromaticness for the marinade.
- 1 tablespoon lime juice: Brightens the flavor profile of the chicken marinade.
- 2 teaspoons oil: Helps carry flavors and aids cooking.
- 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces: The star ingredient, bringing a fresh, citrusy note essential to this recipe.
- 2 lbs boneless and skinless chicken thighs: Juicy, tender protein that soaks up the marinade beautifully.
How to Make Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Step 1: Marinate the Chicken
Begin by combining soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass in a large bowl or container. This fragrant marinade is what infuses the chicken with those signature Vietnamese flavors. Add the chicken thighs and mix well to coat each piece thoroughly. For the best taste, let the chicken rest in the marinade for at least one hour; overnight is even better if you have time.
Step 2: Prepare the Nuoc Cham Dipping Sauce
This sauce is the magic that brightens every bite. Mix water, sugar, lime or lemon juice, fish sauce, and minced garlic until the sugar dissolves completely. If you like a hint of spice, add finely sliced bird’s eye chili. Refrigerate and keep chilled until serving time to allow the flavors to meld beautifully.
Step 3: Cook the Chicken
You have options depending on your equipment and time. To grill, preheat to medium heat and cook the chicken for about 15 minutes total, turning every 5 minutes to ensure a nice char and even cooking. If using an oven, bake at 400ºF for 25 to 30 minutes. After cooking, cover and let the chicken rest for 5 minutes to retain its juices. Resting is a key step for maximum tenderness and flavor.
Step 4: Prepare Noodles and Vegetables
While the chicken cooks, soak or boil the vermicelli noodles following package instructions until tender but still springy. Rinse with cold water to stop the cooking and drain well. Julienne the cucumber and carrots for a fresh crunch. Have your cilantro and lime wedges ready as well to garnish.
Step 5: Assemble Your Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Slice the rested chicken into bite-sized pieces. In each serving bowl, start with a base of vermicelli noodles, then layer on the lemongrass chicken, cucumber, carrots, and cilantro. Don’t forget the lime wedge on the side for that extra squeeze of zing. Pour Nuoc Cham over the bowl or serve it on the side for dipping – either way, this bowl is irresistible.
How to Serve Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Garnishes
Fresh garnishes can elevate this dish even further. I love topping my bowl with chopped peanuts or fried shallots for crunch, extra fresh herbs like mint or Thai basil to brighten the flavors, and thinly sliced scallions for a mild oniony bite. These little extras add amazing depth and texture.
Side Dishes
This bowl is a complete meal on its own, but you can serve it alongside light Vietnamese sides like summer rolls, pickled vegetables, or a small papaya salad. These complement the flavors without overpowering the gentle lemongrass chicken.
Creative Ways to Present
If you’re hosting, consider layering the ingredients in a glass bowl or jar for a stunning visual effect with color contrast. Alternatively, serve the noodles and veggies in one bowl and let guests add chicken and sauce themselves for a fun interactive meal experience. The Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe is quite versatile, and presentation can be as casual or elegant as you like.
Make Ahead and Storage
Storing Leftovers
Leftover chicken, noodles, and vegetables can be stored separately in airtight containers and refrigerated for up to three days. Keeping the components separate is key to avoiding sogginess, especially for the noodles and the Nuoc Cham sauce.
Freezing
While it’s best fresh, you can freeze the marinated chicken before cooking. Place it in a freezer-safe bag or container for up to one month. After thawing, cook the chicken as instructed. Avoid freezing the assembled bowl or the fresh veggies, as their textures won’t hold up well after freezing.
Reheating
Reheat the chicken gently in a skillet or oven to preserve its juicy texture. The noodles are best served cold or at room temperature, so avoid reheating them. When ready to eat, assemble the bowl fresh using stored components for the best experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken thighs are traditionally preferred for their juiciness and flavor, but chicken breasts work well if you prefer a leaner option. Just be careful not to overcook them, as they can dry out faster.
What can I substitute for lemongrass paste?
If you don’t have lemongrass paste, finely minced fresh lemongrass works great. Alternatively, a mix of lemon zest and ginger can mimic some of the fresh citrusy notes, though the flavor won’t be quite the same.
Is the Nuoc Cham sauce spicy?
The heat level depends on whether you add the optional bird’s eye chili. You can completely leave it out for a milder version or adjust the amount to suit your spice tolerance.
Can this recipe be made vegetarian or vegan?
To make a vegetarian or vegan version, substitute the chicken with tofu or tempeh and replace fish sauce with a vegan-friendly soy or mushroom sauce. The rest of the ingredients stay the same for a fresh, flavorful bowl.
How long does it take to prepare this dish?
Prep time is about 15 minutes plus marinating time, and cook time is roughly 15 minutes. Marinating for at least an hour is important, so plan accordingly if you’re making this for a dinner gathering or weeknight meal.
Final Thoughts
This Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe is truly a celebration of fresh flavors, contrasting textures, and vibrant colors that brighten any table. It’s one of those dishes you can keep coming back to because it’s so satisfying yet light. I promise that once you make it, it’ll become one of your favorites to share with family and friends. Give it a try—you’re going to love it!
Print
Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes (grilling) or 25-30 minutes (oven)
- Total Time: 30-45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Description
A vibrant and flavorful Vietnamese Lemongrass Chicken Vermicelli Bowl featuring tender marinated chicken thighs grilled to perfection, served over delicate vermicelli noodles with fresh julienned vegetables and a zesty Nuoc Cham dipping sauce. This dish balances savory, tangy, and sweet elements for an authentic and refreshing meal perfect for any occasion.
Ingredients
Nuoc Cham Sauce
- 1/3 cup water
- 2 tablespoons sugar
- 1 1/2 tablespoons freshly squeezed lime or lemon juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- (Optional) 1 bird’s eye or Thai green chili, finely sliced
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 2 teaspoons oil (vegetable or neutral oil)
- 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces
- 2 lbs boneless and skinless chicken thighs
Other Ingredients
- 8 oz dried vermicelli noodles
- 1 English cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 lime, wedged (for serving)
Instructions
- Prepare the marinade: In a large bowl or container, combine soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass paste (or fresh lemongrass pieces). Whisk together thoroughly to create the marinade. Add the chicken thighs to the marinade, ensuring all pieces are well coated. Cover and let marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor infusion.
- Make the Nuoc Cham dipping sauce: In a separate bowl, mix water, sugar, freshly squeezed lime or lemon juice, fish sauce, and minced garlic. Whisk well until sugar is fully dissolved and no granules remain at the bottom. If desired, stir in the finely sliced bird’s eye or Thai green chili. Cover and refrigerate until serving.
- Cook the chicken: Grill method: Preheat grill to medium heat. Place marinated chicken thighs on the grill and cook for about 5 minutes per side, flipping two times for a total of 15 minutes until fully cooked through and nicely charred. Remove from grill, cover lightly with foil, and let rest for 5 minutes.
Oven method: Preheat oven to 400ºF (204ºC). Arrange marinated chicken thighs on a baking sheet in a single layer. Bake for 25 to 30 minutes until cooked through and slightly caramelized. Remove from oven and let rest covered for 5 minutes before slicing. - Prepare noodles and vegetables: While chicken is cooking, prepare vermicelli noodles according to package instructions, usually soaking in hot water until soft, then draining. Julienne the cucumber and carrots, and chop the cilantro for garnish.
- Assemble the vermicelli bowls: Slice the rested chicken into bite-sized pieces. Divide cooked vermicelli noodles among four bowls. Top each with sliced chicken, julienned cucumber and carrots, chopped cilantro, and a lime wedge for squeezing over. Serve with chilled Nuoc Cham sauce on the side for drizzling or dipping.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- If fresh lemongrass is unavailable, lemongrass paste is a convenient alternative.
- For a vegetarian option, substitute chicken thighs with grilled tofu or tempeh and use vegetarian fish sauce or soy sauce in the Nuoc Cham.
- The Nuoc Cham sauce can be adjusted for sweetness or acidity according to your preference.
- Ensure not to overcook the vermicelli noodles to maintain their delicate texture.
- Chicken can be cooked on a grill pan if an outdoor grill or oven is unavailable.
- Leftovers can be stored separately in airtight containers in the fridge for up to 3 days.
