Vietnamese Vermicelli Noodle Bowl with Chicken

Servings

Font

Images Notes Nutrition

5 from 12 votes

This Vietnamese vermicelli bowl features lemongrass-marinated chicken thigh cooked with garlic and Thai chili for subtle heat, served over delicate vermicelli noodles and fresh julienned vegetables. The nuoc cham dipping sauce brings a balance of sweet, sour, salty, and spicy notes. Fresh herbs like mint, cilantro, and basil top the bowl, adding brightness and aroma.

Prep Time

15 mins

Cook Time

10 mins

Marinating Time (Inactive):

1 hr

Total Time

25 mins

Servings: 4 servings

Calories: 636 kcal

Course: Main Course

Cuisine: Asian, Vietnamese

Ingredients

Chicken Marinade

2 talks lemongrass white parts only, minced (see notes below
3 garlic minced, cloves
3 1/2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
3 tablespoons lime juice fresh
1 tablespoon neutral oil
1 - 3 Thai chili thinly sliced, adjust to spice level
1 pound chicken thigh skinless, boneless

Nuoc Cham Dipping Sauce

1 cup water hot
3 tablespoons white sugar
3 tablespoons fish sauce
2 tablespoons white vinegar
4 garlic minced, cloves
1-2 Thai chili thinly sliced, adjust to your spice level

Vermicelli Bowl

12 oz vermicelli rice noodles thin dried
2 cucumber julienned, seeds removed optional
2 carrot julienned or shredded
4 cups lettuce shredded
3 cups bean sprout optional
mint optional, handful of leaves
cilantro optional, leaves, handful
basil optional, handful, leaves

Instructions

Step 1: Marinate & Cook Lemongrass Chicken

Cup of Yum

In a food processor or mortar and pestle (see notes), grind together the marinade ingredients.
Transfer to a large ziplock or airthight container, then stir in the remaining marinade ingredients until the sugar has dissolved. Coat the chicken well in the marinade and let it marinate in the fridge for at least 1 hour up to overnight
Cook in the air fryer at 400 degrees F for 7 - 10 minutes or until cooked through. Cooking time may slightly vary depending on the thickness of the chicken. (You can also check above for alternative cooking methods.)

Step 2: Make Nuoc Cham Sauce & Noodles

In a bowl, combine the hot water and sugar until it's dissolved. Add the remaining ingredients, then set aside to cool.
Cook vermicelli rice noodles according to the packaging's instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 3: Assemble Vermicelli Salad Bowls

Assemble your vermicelli bowl by placing noodles at the bottom of the bowl. If noodles are stuck together, run them through cold water to easily separate them. Layer on veggies, sliced lemongrass chicken, and herbs (if using). When you're ready to serve, drizzle on some Nuoc Cham sauce. Enjoy!

Notes

Use fresh lemongrass, removing tough outer layers to mince the white parts for the marinade.
Chicken can be cooked by grilling, pan-searing in a skillet, or broiling if an air fryer isn't available.
Pre-cut vegetables or rotisserie chicken can speed up preparation.
Store leftover noodles, vegetables, and sauce separately to prevent sogginess.
Adjust Thai chili slices to control spiciness according to taste.

Nutrition Information

Serving 300g Calories 636kcal (32%) Carbohydrates 98g (33%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Cholesterol 108mg (36%) Sodium 1699mg (71%) Potassium 1228mg (26%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 17746IU (355%) Vitamin C 72mg (80%) Calcium 164mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 636

% Daily Value*

Serving	300g
Calories	636kcal	32%
Carbohydrates	98g	33%
Protein	32g	64%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	3g	15%
Trans Fat	0.02g	1%
Cholesterol	108mg	36%
Sodium	1699mg	71%
Potassium	1228mg	26%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	17746IU	355%
Vitamin C	72mg	80%
Calcium	164mg	16%
Iron	6mg	33%

* Percent Daily Values are based on a 2,000 calorie diet.