Vietnamese Noodles with Lemongrass Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
540 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Noodles with Lemongrass Chicken
Description
The recipe calls for marinating chicken thigh fillets in a mixture of lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil for at least one hour to infuse the meat with aromatic and savory notes. The lemongrass is prepared by peeling and bruising the white part to release flavor, then sliced for easy removal after cooking. Chicken is then pan-fried or grilled until golden and cooked through before resting and slicing thinly.
Alongside the protein are vermicelli noodles soaked until soft but firm, and fresh julienned vegetables such as carrot and cucumber with crunchy lettuce and bean sprouts. The nuoc cham sauce combines salty, sour, sweet, and spicy elements with garlic and chili, providing a layered dipping sauce that elevates the dish. Assembly involves plating the noodles topped with chicken slices and fresh herbs like mint and cilantro, with optional garnishes and lime wedges.
This dish suits customization including substituting lemongrass paste, adjusting chili heat, and options for freezing marinated chicken. It can be served as a family-style noodle bowl or plated individually, and gluten-free substitutions are possible by choosing tamari.
Ingredients
Chicken and Marinade
- 600 - 800g / 1.2 - 1.6lb chicken thigh fillet , skinless and boneless or breast (or pork, beef or any seafood)
- 1 lemongrass white part only, bruised them sliced into pieces easy to pick out later (Note 1, 1 stalk
- 2 garlic finely chopped or minced, cloves
- 2 tbsp lime juice
- 2 tbsp fish sauce (Note 2)
- 1 tbsp soy sauce (all purpose or light, NOT dark soy)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc Cham (Vietnamese Sauce)
- 1/4 cup fish sauce (Note 3)
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 garlic finely chopped, cloves
- 1 red bird's eye chilli , finely chopped (Note 4)
- 3 tbsp lime juice
Noodle Bowl
- 1/2 tbsp neutral cooking oil generic cooking oil
- 200 g / 7 oz vermicelli noodles , dried
- 2 carrot julienned
- 2 cucumber julienned (optional: remove seeds
- 5 cups iceberg lettuce , finely sliced
- 3 cups bean sprout
- mint handful of leaves
- cilantro handful, or coriander
- red chilli for garnish - optional, sliced
- lime to serve - optional but recommended, wedges
Instructions
Lemongrass Chicken
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
- Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
- Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Nuoc Cham Sauce
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Assemble
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
Notes
- Prepare lemongrass by peeling to the tender white part and bruising lightly to release flavor; avoid finely chopping to easily remove pieces after cooking.
- Fish sauce is essential for depth; it enhances flavor without tasting fishy when balanced with other ingredients.
- Adjust chili and garlic levels based on personal preference; substitute with preferred chili types or paste.
- Frozen marinated chicken can be defrosted in the fridge while marinating further before cooking.
- To make gluten-free, substitute soy sauce with gluten-free tamari.
- Serve as a build-your-own bowl, letting guests assemble their noodles, chicken, vegetables, and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 653g | |
| Calories | 540cal | 27% |
| Carbohydrates | 65.2g | 22% |
| Protein | 39.9g | 80% |
| Fat | 13.6g | 21% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 75mg | 25% |
| Sodium | 1963mg | 82% |
| Fiber | 3.9g | 16% |
| Sugar | 16.9g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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