Vietnamese Noodle Bowls with Lemongrass Chicken Recipe
This vibrant Vietnamese Noodle Bowl with Lemongrass Chicken combines marinated, pan-seared chicken thighs with fresh herbs, crunchy pickled vegetables, and delicate vermicelli noodles. The lemongrass-infused chicken provides a fragrant, savory flavor, perfectly balanced by the bright, tangy Vietnamese dipping sauce and crushed peanuts for texture. Ready in just 30 minutes, it’s a refreshing and satisfying meal inspired by traditional Vietnamese street food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Vietnamese
Ingredients
Chicken Marinade
- 2 lb chicken thighs (boneless, skinless, cut into ~½ inch pieces)
- 2 tbsp lemongrass (minced)
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp light brown sugar
Vegetables and Garnishes
- 4 cups lettuce
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers (thinly sliced)
- ¼ cup mint leaves
- 2 tbsp peanuts (optional, crushed)
Noodles and Sauce
- 16 oz vermicelli noodles (boiled)
- ½ cup Vietnamese dipping sauce
Instructions
- Marinate the Chicken: In a bowl, combine chicken pieces with minced lemongrass, shallot, garlic, fish sauce, soy sauce, vegetable oil, honey, and light brown sugar. Mix thoroughly to coat the chicken evenly and let it marinate for 15 minutes to absorb the flavors.
- Prepare Other Ingredients: While the chicken marinates, boil the vermicelli noodles according to package instructions until tender. Wash and chop the lettuce, thinly slice the cucumbers, and prepare pickled daikon and carrots. Arrange the mint leaves and crush the peanuts if using. Also, prepare the Vietnamese dipping sauce and set all components aside for assembling.
- Cook the Chicken: Heat a pan over high heat until very hot to achieve a seared, grilled effect. Cook the marinated chicken in batches, searing each side for 1-2 minutes until cooked through and slightly caramelized. Avoid overcrowding the pan to ensure proper browning.
- Assemble the Noodle Bowls: Divide the cooked vermicelli noodles into serving bowls. Layer with lettuce leaves, pickled daikon, pickled carrots, cucumbers, and mint leaves. Top with the hot lemongrass chicken pieces. Sprinkle crushed peanuts over each bowl and drizzle generously with Vietnamese dipping sauce before serving.
Notes
- Use tender chicken thighs for juicier, flavorful meat.
- Minced shallot and lemongrass add authentic aromatic notes to the marinade.
- Use light soy sauce for a less intense, balanced umami flavor.
- Vegetable oil works well for high-heat cooking; substitute with peanut oil if preferred.
- Honey and brown sugar enhance caramelization and add subtle sweetness.
- Peanuts are optional but add a delightful crunch and complement the fresh herbs.
- Vermicelli noodles should be rinsed under cold water after boiling to stop cooking and prevent stickiness.
- The Vietnamese dipping sauce typically includes fish sauce, lime juice, sugar, garlic, and chili for a balanced sweet, sour, salty, and spicy flavor.
