If you have a hankering for something bright, flavorful, and absolutely crowd-pleasing, the Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe is your ticket to a vibrant meal that dances on your taste buds. This dish brings together tender, juicy chicken marinated in fragrant lemongrass and garlic, perfectly paired with delicate vermicelli noodles and fresh, crisp vegetables. The magic really happens with the tangy and slightly sweet Nuoc Cham sauce that ties everything together, making every bite irresistibly refreshing and satisfying. Whether for a weeknight dinner or a small gathering, this recipe is a guaranteed winner that will have you coming back for seconds.
Ingredients You’ll Need
The beauty of this Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe is how simple, fresh ingredients combine to create a harmonious blend of flavors and textures. Each one plays an important role—from the juicy chicken thighs soaking up aromatic lemongrass to the crunchy julienned veggies adding color and crispness. The thoughtful balance of sweet, sour, salty, and spicy in the sauce lifts the entire dish.
- Water (1/3 cup): Essential for balancing and diluting the dipping sauce to just the right consistency.
- Sugar (2 tablespoons): Adds a gentle sweetness that complements the tangy and savory elements perfectly.
- Freshly squeezed lime or lemon juice (1 1/2 tablespoons): Brings bright acidity that wakes up the flavors in the bowl.
- Fish sauce (2 tablespoons + 1 tablespoon): A cornerstone of Vietnamese cooking, it adds a deep umami punch.
- Garlic (3 cloves, minced): Offers a fragrant undertone that permeates the marinade and sauce.
- Bird’s eye or Thai green chili (optional): Adds a touch of heat for those who love a spicy kick.
- Dried vermicelli noodles (8 oz.): Soft and delicate, these noodles soak up flavors beautifully while providing a tender base.
- English cucumber (1, julienned): Adds refreshing crunch and a cool contrast to the warm chicken.
- Carrots (2 medium, julienned): Their natural sweetness and vibrant color make the dish visually appealing.
- Fresh cilantro (¼ cup, chopped): Bright, citrusy herb that lifts every forkful with its distinct flavor.
- Lime wedges (for serving): Gives each diner the freedom to add extra zing as they please.
- Soy sauce (1 tablespoon): Complements the fish sauce in the marinade, adding depth and richness.
- Brown sugar or honey (1 tablespoon): Balances the savory ingredients in the chicken marinade with natural sweetness.
- Lime juice (1 tablespoon): Adds brightness to the marinade, helping tenderize the chicken.
- Oil (2 teaspoons): Helps infuse the marinade and keeps the chicken juicy during cooking.
- Lemongrass paste or stalk (¼ cup paste or 1 stalk, cut): The star aromatic ingredient that defines the dish—adding citrusy and floral notes.
- Boneless, skinless chicken thighs (2 lbs): Perfectly suited to absorb flavors and remain tender when grilled or baked.
How to Make Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Step 1: Prepare the Lemongrass Chicken Marinade
Begin by combining the soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass paste in a spacious bowl. This simple but powerful blend lends the chicken its signature fragrant flavor and tender texture. Add the chicken thighs and give them a good toss to coat evenly with the marinade. For the best taste, allow the chicken to soak up all those flavors for at least 1 hour, but if you can plan ahead, marinate overnight in the refrigerator. Patience here truly pays off!
Step 2: Whip Up the Nuoc Cham Dipping Sauce
Next, the sauce that makes this Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe unforgettable comes together so easily. In a bowl, whisk together water, sugar, lime or lemon juice, fish sauce, and minced garlic until the sugar dissolves completely. If you enjoy a bit of heat, add finely sliced bird’s eye chili or Thai green chili for that extra kick. Pop the sauce in the fridge to chill and allow the flavors to meld beautifully while you work on the rest of the dish.
Step 3: Cook the Chicken to Tender Perfection
Now the fun part—cooking the chicken. You can choose to grill the chicken for that lovely char and smoky notes. Preheat your grill to medium, then place the chicken and cook for about 15 minutes total, turning every 5 minutes to ensure even cooking. Alternatively, bake in a 400ºF oven for 25 to 30 minutes. Once cooked through, let the chicken rest, covered, for 5 minutes to lock in those juicy flavors before slicing.
Step 4: Prepare the Vermicelli Noodles and Vegetables
While the chicken is cooking, follow the package instructions to cook the vermicelli noodles—they only take a few minutes to soften perfectly. Meanwhile, julienne the cucumber and carrots, and roughly chop fresh cilantro. These fresh ingredients provide the crispness and vibrant colors that make this bowl so inviting.
Step 5: Assemble Your Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Time to bring it all together. Slice the rested chicken into bite-sized pieces. Serve a generous pile of noodles in each bowl, top with the chicken, cucumber, carrots, and cilantro, and set a lime wedge on the side. Don’t forget to pour or dip with the chilled Nuoc Cham sauce for that punch of tangy, savory goodness that completes the experience. Every bite will be bursting with fresh, balanced flavors.
How to Serve Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
Garnishes
The garnishes you choose can elevate the dish to new heights. Fresh herbs like Thai basil or mint bring additional fragrant layers, while crushed peanuts add a satisfying crunch. For an extra pop of heat, scatter some sliced chilies or a drizzle of chili oil. Lime wedges served on the side invite guests to adjust acidity perfectly to their liking.
Side Dishes
This bowl is wonderfully versatile as a main course, but it also pairs beautifully with light Vietnamese appetizers like fresh spring rolls or a simple papaya salad. A crisp Asian slaw or steamed greens add freshness and balance for a well-rounded meal.
Creative Ways to Present
Want to impress your guests? Serve each component in separate bowls and let everyone assemble their own bowls, making it an interactive dining experience. For casual meals, layering the ingredients in a mason jar is a stylish grab-and-go option, keeping the noodles and veggies separate from the sauce until mealtime.
Make Ahead and Storage
Storing Leftovers
Leftover lemongrass chicken and sometimes even extra noodles can be stored separately in airtight containers in the fridge for up to 3 days. Keep the Nuoc Cham sauce refrigerated too. This allows you to refresh the bowl any time with just a quick reheat and some fresh veggies.
Freezing
The marinated chicken can be frozen raw before cooking, wrapped securely to prevent freezer burn. When ready, thaw overnight in the fridge and proceed with cooking. Avoid freezing the noodles or veggies as their texture won’t hold up well.
Reheating
To reheat the chicken, choose gentle methods—either a quick microwave session or warming on the stovetop over medium heat with a splash of water to keep it moist. Reheat noodles by briefly soaking in hot water or microwaving carefully. Always reassemble just before serving to keep freshness and texture intact.
FAQs
Can I use chicken breast instead of thighs for this recipe?
Absolutely! While thighs offer a richer, juicier texture, chicken breasts can work if you prefer leaner meat. Just be careful not to overcook breasts as they dry out faster. Marinating helps keep the flavors vibrant and the meat tender.
What is Nuoc Cham, and why is it important?
Nuoc Cham is a signature Vietnamese dipping sauce made with lime juice, fish sauce, sugar, garlic, and sometimes chili. It is essential in this recipe because it adds a perfectly balanced sweet, sour, salty, and spicy flavor profile that ties all the ingredients together beautifully.
Can I prepare the lemongrass paste myself?
Yes! If you have fresh lemongrass, finely chop or grind the stalks along with a bit of garlic and oil to make your own paste. It brings fresher, more vibrant flavors than store-bought but either works well depending on time and availability.
Is this dish spicy, and can I adjust the heat?
The base recipe offers a mild heat from optional bird’s eye chili. You can easily adjust by adding more or less chili in the sauce or serve chili slices on the side to let everyone customize their bowl’s spiciness.
What are some good drink pairings with this dish?
This bright and fresh dish pairs beautifully with crisp white wines like Sauvignon Blanc, or light beers such as a pilsner. For non-alcoholic options, try iced jasmine tea or sparkling water with lime to complement the citrus notes.
Final Thoughts
The Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe is one of those dishes that feels like a warm hug and a fresh breeze all at once. It’s perfect for sharing with friends or treating yourself to a burst of clean, vibrant flavors that are surprisingly easy to make. Once you dive into the layers of tangy sauce, herbal brightness, tender chicken, and refreshing veggies, you’ll want to make this a staple in your recipe rotation. Give it a try—you might just find your new favorite bowl!
Print
Vietnamese Lemongrass Chicken Vermicelli Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Halal
Description
A vibrant and flavorful Vietnamese Lemongrass Chicken Vermicelli Bowl featuring marinated grilled chicken thighs served over delicate vermicelli noodles, fresh julienned vegetables, and a tangy, sweet Nuoc Cham dipping sauce. This dish combines aromatic lemongrass, zesty lime, and fresh herbs for a refreshing and satisfying meal perfect for any occasion.
Ingredients
Marinade & Chicken
- 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
- 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces
- 2 lbs boneless and skinless chicken thighs
Nuoc Cham Dipping Sauce
- 1/3 cup water
- 2 tablespoons sugar
- 1 1/2 tablespoon freshly squeezed lime or lemon juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- (Optional) 1 bird’s eye / Thai green chili, finely sliced
Noodles & Vegetables
- 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 the soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass paste or stalks. Mix well until the sugar partially dissolves, creating a flavorful marinade. Add the boneless, skinless chicken thighs to the marinade, ensuring they are evenly coated. Cover and let them rest for at least 1 hour, preferably overnight in the refrigerator to allow maximum flavor infusion.
- Make the Nuoc Cham sauce: In a separate bowl, whisk together the water, sugar, freshly squeezed lime or lemon juice, fish sauce, and minced garlic until the sugar is fully dissolved and no granules remain. Stir in the finely sliced bird’s eye or Thai green chili if using for an extra kick. Cover and refrigerate this tangy and sweet dipping sauce until ready to serve.
- Cook the chicken: For grilling, preheat your grill to medium heat. Place the marinated chicken thighs on the grill and cook for 5 minutes, then flip and cook another 5 minutes. Flip one more time and grill for an additional 5 minutes until the chicken is cooked through (total approximately 15 minutes). Remove the chicken from the grill and cover to rest for 5 minutes to retain juices. Alternatively, preheat the oven to 400º F, place the chicken thighs on a baking sheet, and bake for 25 to 30 minutes until fully cooked. Remove from the oven and cover, letting them rest for 5 minutes.
- Prepare noodles and vegetables: While the chicken cooks, prepare the vermicelli noodles according to the package instructions—typically soaking in hot water until tender, then draining thoroughly. Julienne the English cucumber and carrots, and coarsely chop the fresh cilantro to use as fresh, crunchy toppings for the bowls.
- Assemble the bowls: Slice the rested chicken into bite-sized pieces. Divide the cooked vermicelli noodles among four bowls. Top each bowl with the sliced chicken, julienned cucumber, carrots, and chopped cilantro. Add a lime wedge on the side for extra zest. Serve with the chilled Nuoc Cham dipping sauce to pour over or dip as desired, completing the fresh and flavorful Vietnamese vermicelli bowl experience.
Notes
- Marinate the chicken overnight for deeper flavor. If short on time, 1 hour resting is sufficient.
- Adjust the spicy bird’s eye chili in the Nuoc Cham according to your heat preference.
- The vermicelli noodles should be cooked until tender but not mushy; follow package instructions carefully.
- Lemongrass paste can be substituted with fresh lemongrass stalks for a fresher aroma.
- Resting the chicken after cooking ensures the meat stays juicy and flavorful.
