Vietnamese Lemongrass Chicken Bowl with Vermicelli
This refreshing and vibrant Vietnamese Lemongrass Chicken Bowl combines tender grilled or pan-seared chicken marinated in a zesty lemongrass blend with cool vermicelli noodles, crisp vegetables, fresh herbs, and a sweet-savory nuoc cham dressing. It’s a perfect balance of flavors and textures—savory, tangy, slightly sweet, and incredibly satisfying.
Prep Time: 25 minutes
Marinating Time: 1–4 hours
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
For the Lemongrass Chicken:
1 lb (450g) boneless, skinless chicken thighs
2 stalks lemongrass, white part finely minced
3 cloves garlic, minced
1 small shallot, minced
1 tbsp brown sugar
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp vegetable oil
½ tsp freshly ground black pepper
1 tsp chili flakes (optional)
For the Bowl:
6 oz (170g) dry rice vermicelli noodles
1 cup shredded lettuce
1 cup bean sprouts
1 small cucumber, julienned
1 medium carrot, julienned or shredded
Fresh herbs: mint, cilantro, Thai basil (a handful of each)
¼ cup roasted peanuts, crushed
Fried shallots
For the Nuoc Cham (Vietnamese Dipping Sauce):
3 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
2 tbsp water
1 garlic clove, minced
1 red chili, thinly sliced (or to taste)
Instructions:
1. Marinate the Chicken
1. In a bowl, combine minced lemongrass, garlic, shallot, brown sugar, fish sauce, soy sauce, lime juice, oil, pepper, and chili flakes.
2. Add chicken and coat thoroughly. Cover and marinate in the fridge for at least 1 hour (up to 4 hours for deeper flavor).
2. Cook the Vermicelli
1. Cook vermicelli noodles according to package instructions (usually 3–5 minutes in hot water).
2. Rinse under cold water and drain. Set aside.
3. Make the Nuoc Cham Sauce
1. In a small bowl, stir together fish sauce, sugar, lime juice, and water until sugar dissolves.
2. Add garlic and chili. Set aside.
4. Cook the Chicken
1. Heat a grill pan or skillet over medium-high heat. Add a little oil.
2. Cook the chicken for 5–7 minutes per side or until fully cooked and slightly charred.
3. Let rest for a few minutes, then slice thinly.
5. Assemble the Bowl
1. In serving bowls, place a bed of noodles.
2. Top with lettuce, bean sprouts, cucumber, carrot, herbs.
3. Add sliced chicken on top.
4. Drizzle with nuoc cham, sprinkle with peanuts and optional fried shallots.
Notes & Tips:
Lemongrass: Fresh lemongrass gives the best flavor, but frozen or paste is fine. Pound the stalks before mincing to release oils.
Protein Swap: You can substitute with tofu, shrimp, or beef.
Noodles: Don’t overcook vermicelli or they’ll get mushy. A quick cold rinse helps them stay springy.
Make-Ahead: You can marinate chicken overnight and prep veggies/noodles in advance.
Herbs: Vietnamese dishes rely on fresh herbs—don’t skip them!
Vegetarian Option: Replace chicken with grilled tofu and use soy sauce instead of fish sauce in the dressing.
Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs are juicier and more flavorful. If using breasts, don’t overcook them—pan sear quickly on medium-high heat.
Q: Is there a substitute for fish sauce?
A: Use soy sauce with a splash of lime juice and a bit of sugar, but the flavor won’t be as authentic.
Q: How long can I store leftovers?
A: Keep chicken and veggies in separate containers for up to 3 days. Assemble fresh when serving. Nuoc cham can be stored refrigerated for up to 1 week.
Q: Can this be made gluten-free?
A: Yes! Rice noodles are naturally gluten-free. Ensure soy sauce is replaced with tamari and verify your fish sauce is gluten-free.
Q: What if I don’t like spicy food?
A: Skip the chili flakes in the marinade and reduce or omit the chili in the nuoc cham.
Nutrition Information:
Calories ~510 kcal
Protein 32g
Carbohydrates 45g
Sugars 9g
Fat 23g
Saturated Fat 4g
Fiber 3g
Sodium ~1050mg