Delicately balanced between bright, herbaceous notes and satisfying textures, Vietnamese Noodles with Lemongrass Chicken is a culinary hug in bowl form. The combination of tender chicken thighs, generously marinated in fragrant lemongrass, garlic, ginger, and a touch of fish sauce, brings an authentic taste of Vietnam right into your kitchen. Paired with light and springy rice vermicelli noodles, crisp ribbons of carrot and cucumber, crunchy bean sprouts, and a scattering of fresh herbs, this dish delivers an explosion of flavor and contrast in every mouthful. Whether you’re a seasoned home cook or just stepping into the world of Asian cuisine, you’ll find comfort in the simplicity of the preparation and joy in the layering of tastes.
Designed as a beginner-friendly recipe with only about 30 minutes of active prep time, 20 minutes of cooking, and a brief 10-minute rest, this meal is perfect for busy weeknight dinners or leisurely weekend lunches. At roughly 600 calories per serving, it strikes a wonderful balance between healthy and indulgent. The bright pop of lime juice at the end, combined with optional chili sauce for a spicy kick, means that every bite can be customized to your personal preference. Keep reading to uncover all the details—from ingredient highlights to step-by-step directions, plus serving tips and storing advice—that will help you master this fresh and vibrant dish.
KEY INGREDIENTS IN VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Every ingredient in this recipe plays its part, from the fragrant marinade to the crisp, cooling vegetables. Here’s a closer look at what you’ll need and how each component elevates the final dish:
- Boneless skinless chicken thighs
Juicy and flavorful, these thighs absorb the marinade beautifully, staying tender through cooking and offering an ideal base for that lemongrass-infused profile.
- Lemongrass
This citrusy stalk brings a bright, lemony undertone and subtle herbal aroma that defines the dish’s signature scent and flavor.
- Garlic
Minced garlic provides a savory backbone to the marinade, deepening the taste and boosting umami richness.
- Ginger
Freshly grated ginger adds a warm, peppery zing that balances the citrus notes and enriches the marinade’s complexity.
- Fish sauce
With its salty, fermented depth, fish sauce anchors the marinade in authentic Vietnamese taste, lending a punch of savory intensity.
- Soy sauce
A splash of soy sauce contributes additional saltiness and color, rounding out the marinade’s flavor profile.
- Sugar
A hint of sweetness from sugar helps temper the salty elements and caramelizes beautifully when the chicken is seared.
- Black pepper
Freshly ground black pepper introduces a mild heat and aromatic spiciness that complements both the chicken and the veggies.
- Vegetable oil
Neutral-tasting oil allows for high-heat cooking without overpowering the delicate herbs and spices.
- Rice vermicelli noodles
Light and springy, these noodles soak up all the fresh dressing and juices, providing a perfect textural contrast.
- Carrots
Julienned carrots add a satisfying crunch and a touch of natural sweetness, enhancing both color and mouthfeel.
- Cucumber
Thinly sliced cucumber cools the palate and offers a juicy, crisp counterpoint to the warm chicken.
- Bean sprouts
Fresh bean sprouts give an extra layer of crispness and subtle earthiness, elevating the bowl’s overall texture.
- Fresh cilantro
Chopped cilantro leaves deliver bursts of bright, citrusy-herb notes that tie all the flavors together.
- Fresh mint leaves
Mint adds a refreshing lift, accentuating the lemongrass and keeping the dish light and invigorating.
- Peanuts
Roasted and crushed peanuts contribute crunch and a toasty, nutty flavor that completes the sensory experience.
- Lime
A final squeeze of lime juice wakes up all the elements, offering a tangy brightness that ties each bite together.
- Chili sauce (optional)
For those who enjoy heat, a drizzle of chili sauce gives an extra spicy dimension and vibrant color.
HOW TO MAKE VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Bringing together these wonderful ingredients is easier than you might think. Follow these detailed steps to achieve tender, flavorful chicken and perfectly dressed noodle bowls that look and taste like they came from your favorite Vietnamese eatery.
1. In a large bowl, combine finely chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, sugar, and black pepper. Add the chicken thighs to the marinade, pressing each piece so it’s fully coated. Cover the bowl and refrigerate for at least 30 minutes—or, for maximum flavor, let it rest overnight.
2. While the chicken marinates, prepare the rice vermicelli noodles according to package instructions. Drain thoroughly and set aside on a lightly oiled surface so they don’t stick together.
3. Heat 2 tablespoons of vegetable oil in a large skillet or nonstick pan over medium-high heat. When the oil shimmers, carefully add marinated chicken in a single layer, cooking in batches if needed. Sear each side for 5–7 minutes until golden brown and cooked through, with the internal temperature reaching a safe level. Transfer to a plate and let rest for a few minutes before slicing.
4. In the same skillet, add the remaining tablespoon of oil. Sauté the julienned carrots for about 2 minutes, stirring occasionally until they are just tender yet still vibrant and slightly crisp.
5. To assemble, divide the cooked noodles among serving bowls. Top each portion with sliced lemongrass chicken, the lightly sautéed carrots, fresh cucumber slices, bean sprouts, cilantro, mint leaves, and a sprinkle of crushed peanuts.
6. Finish by squeezing fresh lime juice over each bowl and adding chili sauce if you prefer a spicy kick. Toss everything gently to combine all the flavors just before serving.
SERVING SUGGESTIONS FOR VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Serving these vibrant noodle bowls is all about balance, color, and layering textures so that each diner’s experience is both visually stunning and palate-pleasing. Whether you’re hosting a casual lunch or a more formal dinner, here are some ideas to make your presentation shine:
- Family-Style Spread: Lay out all components—noodles, chicken, vegetables, herbs, peanuts, limes, and chili sauce—in separate dishes. Let everyone build their own bowls, adjusting spice levels and herb quantities to taste.
- Bento-Box Meal Prep: Pack cooled noodles, sliced chicken, and veggie toppings into divided containers for an elegant, grab-and-go lunch. Keep lime wedges and chili sauce in small containers to preserve freshness until you’re ready to eat.
- Garnish Gallery: Arrange the dish on a large serving platter, alternating chicken slices and vegetable ribbons. Sprinkle herbs and peanuts artistically on top, and serve with lime wedges at the corners for an Instagram-worthy presentation.
- Side Pairings: Complement the noodles with a light, crisp green papaya salad or a simple bowl of fresh fruit. The contrasting textures and flavors will accentuate the noodles and ensure a well-rounded meal.
HOW TO STORE VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN
Storing this vibrant dish properly ensures that you can enjoy its fresh flavors even days later. The key is to keep wet and dry components separate and maintain the herbs’ crispness. Follow these methods for best results:
- Refrigerator Storage
Place leftover chicken, noodles, and veggies in airtight containers within two hours of cooking. Store the sliced chicken and noodles separately from the fresh herbs and peanuts to prevent sogginess. Consume within 2–3 days for optimal flavor.
- Freezing Protein Only
If you’d like to stretch this recipe further, freeze only the cooked chicken thighs (without garnishes) in a freezer-safe bag. Thaw in the fridge overnight before reheating to preserve texture. Frozen chicken can last up to one month.
- Separate Herb Packs
Chop cilantro and mint, then store them in small resealable bags with a slightly damp paper towel to keep them vibrant. Use within 1–2 days for the freshest taste.
- Reheating Tips
Gently reheat chicken in a skillet over low heat, adding a splash of water or oil to prevent drying. Warm noodles by briefly dipping them in hot (not boiling) water, then drain thoroughly before assembling the bowl again.
CONCLUSION
Through this article, you’ve discovered how easy it can be to bring the vibrant spirit of Vietnamese cuisine into your own kitchen with these Lemongrass Chicken Noodle Bowls. From the initial aromatic marinade to the final squeeze of lime, every step is crafted to layer bright, fresh flavors and contrasting textures. Whether you choose to grill the chicken for extra smokiness, swap in tofu for a vegetarian twist, or adjust the chili sauce to suit your personal heat tolerance, this recipe offers plenty of room for customization. The clear, beginner-friendly instructions and approachable ingredient list mean home cooks of all experience levels can achieve restaurant-quality results. Feel free to print this article, save it in your digital recipe collection, or refer back to it whenever you’re craving a healthy, colorful, and delightfully balanced meal.
For your future kitchen adventures, consider sharing any tweaks you make—like adding sliced bell peppers, swapping peanuts for cashews, or experimenting with additional herbs—and jot down your personal notes right alongside the recipe. When you come back to it, your custom version will be even more meaningful. We’ve also included a handy FAQ section below where you can find answers to common questions about substitutions, storage, and cooking tips. If you try this dish, please leave your comments, questions, or feedback about how it turned out. I’d love to hear how you personalized it, what you enjoyed most, or any challenges you faced so we can all learn and cook together!
Vietnamese Noodles with Lemongrass Chicken
Description
Savor tender chicken infused with aromatic lemongrass, paired with noodles and fresh veggies, creating a delightful balance of textures and flavors in every bite.
Ingredients
Instructions
-
Begin by marinating the chicken. In a large bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, sugar, and black pepper. Add the chicken thighs, making sure they are well coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or overnight for best results.
-
While the chicken is marinating, prepare the rice vermicelli noodles according to the package instructions. Drain and set aside.
-
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken in batches, and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing.
-
In the same skillet, add the remaining tablespoon of oil. Lightly sauté the carrots for about 2 minutes until they are slightly softened.
-
To assemble, place a portion of noodles in each bowl. Top with sliced lemongrass chicken, sautéed carrots, cucumber, bean sprouts, cilantro, mint, and crushed peanuts.
-
Squeeze fresh lime juice over the top and add chili sauce if desired. Toss everything together and serve immediately.
Note
- For an extra depth of flavor, consider grilling the chicken on a barbecue.
- Substitute chicken with tofu for a vegetarian option.
- Adjust the amount of chili sauce based on your preferred level of spiciness.
- Peanuts can be substituted with cashews or removed entirely for those with nut allergies.
