Vietnamese Noodles with Lemongrass Chicken 

A vibrant and refreshing take on Vietnamese Bún Gà Nướng, this Vietnamese Noodles with Lemongrass Chicken recipe features marinated and grilled lemongrass chicken served over vermicelli noodles with crisp veggies and aromatic herbs, all drizzled with tangy Nuoc Cham. It’s naturally gluten-free, easy to prepare ahead of time, and perfect for gatherings or simple weeknight meals. Each component can be prepped ahead and assembled DIY‑style, making it versatile and crowd‑friendly—plus, the marinade and sauce bring a delightful balance of sweet, savory, citrusy, and spicy flavors that keep this dish fresh and satisfying. 

Ingredients

• Chicken & Marinade (serves 4):
  
  

  • 600–800 g skinless, boneless chicken thighs (or breasts)
    
    

  • 1 stalk lemongrass (white part only), bruised & sliced
    
    

  • 2 garlic cloves, finely chopped
    
    

  • 2 Tbsp lime juice
    
    

  • 2 Tbsp fish sauce
    
    

  • 1 Tbsp light soy sauce
    
    

  • 2 Tbsp brown sugar
    
    

  • 1 Tbsp vegetable oil
    
    

• Nuoc Cham Sauce:
  
  

  • ¼ cup fish sauce
    
    

  • 4 Tbsp rice vinegar
    
    

  • 2 Tbsp white sugar
    
    

  • ½ cup water
    
    

  • 2 garlic cloves, finely chopped
    
    

  • 1 red bird’s eye chili, finely chopped
    
    

  • 3 Tbsp lime juice
    
    

• Noodle Bowl Assembly:
  
  

  • ½ Tbsp oil
    
    

  • 200 g dried vermicelli noodles
    
    

  • 2 carrots, julienned
    
    

  • 2 cucumbers, julienned (optional: deseeded)
    
    

  • 5 cups iceberg lettuce, finely shredded
    
    

  • 3 cups bean sprouts
    
    

  • Handful of mint leaves
    
    

  • Handful of cilantro (coriander)
    
    

  • Sliced red chili and lime wedges for garnish (optional)
    
    

Directions

1. Marinate the Chicken: Combine chicken and marinade ingredients; refrigerate 1 hour to overnight.
   
   

2. Make Nuoc Cham: Stir sauce ingredients until sugar dissolves; set aside at least 20 minutes.
   
   

3. Cook Noodles: Soak vermicelli in hot water for ~3 minutes per packet directions, drain, rinse with cold water.
   
   

4. Cook Chicken: Heat oil (½ Tbsp) in pan or grill over medium heat. Remove chicken from marinade, shake off lemongrass, and cook ~6–8 minutes total until golden and fully cooked. Rest 5 minutes, then slice thinly.
   
   

5. Assemble: For each serving, arrange noodles, lettuce, carrots, cucumber, bean sprouts, herbs; top with chicken. Drizzle 3–4 Tbsp Nuoc Cham per bowl. Garnish with chili and lime wedges.
   
   

Nutrients (per serving, approx. 4 servings):

• Calories: ~357 kcal
  
  

• Fat: 17 g
  
  

• Carbohydrates: 2 g
  
  

• Protein: 46 g
  
  

• Sodium: high (~4077 mg)