These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls feature lemongrass-marinated chicken thighs served over vermicelli noodles with crisp vegetables, fresh herbs, crushed peanuts, and a bright fish-sauce dressing (nuoc cham). The result is a light, refreshing yet satisfying weeknight dinner that balances citrus, savory, and crunchy textures.
Lemongrass Chicken Noodle Bowls
Inspired by the Vietnamese bún gà nướng, this recipe layers grilled or pan-seared lemongrass-marinated chicken on a bed of vermicelli rice noodles and finishes with fresh mint, cilantro, cucumber, shredded lettuce, and a classic nuoc cham dressing. It’s naturally adaptable for meal prep, gluten-free diets, or vegetarian swaps.
Why You’ll Love This Dish
This easy, flavorful bowl is a great way to enjoy Vietnamese-inspired flavors at home. Key strengths:
- Fresh, bright flavors: Lemongrass, lime, and herbs brighten every bite.
- Protein-packed: Marinated chicken thighs stay juicy and satisfying.
- Gluten-friendly options: Use gluten-free fish sauce and tamari or coconut aminos if needed.
- Flexible: Works for meal prep, Weight Watchers-friendly plans, and dairy-free diets.
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What does lemongrass taste like?
Lemongrass has a bright citrus character with subtle ginger-like warmth. You can use fresh minced lemongrass when available, or a refrigerated lemongrass paste as a quick, convenient substitute. Both provide the aromatic, lemony backbone that defines this marinade.
What You’ll Need
Below are the primary ingredients for the lemongrass chicken and the vermicelli noodle bowls. Exact measurements appear in the recipe card later in the article.
- Chicken thighs: Boneless, skinless thighs trimmed of excess fat. Chicken breast can be substituted.
- Lemongrass paste or fresh lemongrass: Paste is an easy shortcut; fresh grated lemongrass is ideal when you have it.
- Aromatics: Garlic and lime juice for brightness.
- Sauces: Fish sauce adds umami; low-sodium soy sauce or tamari adds savory depth.
- Sweetener: A touch of sugar or honey to balance the acidity.
- Oil: A neutral oil like avocado or vegetable oil for cooking.
- Noodles: Dried vermicelli rice noodles, cooked according to package directions.
- Vegetables and herbs: Bean sprouts, cucumbers, shredded carrots, lettuce, fresh mint, and cilantro.
- Toppings: Crushed roasted peanuts and lime wedges.
- Nuoc cham dressing: A simple mix of fish sauce, lime juice, sugar (or honey), and water.
How to Make Lemongrass Chicken Noodle Bowls
These bowls are easy to prepare and assemble. For meal prep: marinate the chicken and prepare the vegetables ahead of time, refrigerate the dressing, then cook the chicken and noodles when you’re ready to eat. The steps below summarize the process; full printable directions are provided in the recipe card.
- Marinate the chicken: Combine lemongrass paste, minced garlic, lime juice, fish sauce, soy sauce, sugar or honey, and a small amount of oil. Add chicken and marinate in the refrigerator for at least 2 hours, preferably overnight.
- Make the nuoc cham: Whisk together the dressing ingredients—sugar (or honey), lime juice, fish sauce, and water—until the sugar is dissolved. Adjust lime and sweetness to taste. Let sit at least 30 minutes for flavors to meld.
- Cook the chicken: Heat a little oil in a skillet over medium heat. Remove the chicken from the marinade and cook about 4–6 minutes per side, until nicely browned and cooked through. Rest briefly, then slice.
- Assemble the bowls: Place cooked vermicelli in bowls, top with bean sprouts, cucumber, mint, cilantro, carrots, and shredded lettuce. Add sliced chicken, sprinkle with crushed peanuts, and drizzle with nuoc cham. Serve with lime wedges.
Variations
- Different proteins: Swap chicken thighs for chicken breast, thinly sliced beef, or shrimp.
- Vegetarian: Use pan-fried or baked tofu in place of chicken.
- Missing lemongrass? Use lemon zest plus grated ginger and extra herbs for a similar bright profile.
- Gluten-free: Confirm fish sauce is gluten-free and use tamari or coconut aminos as a soy substitute.
- Low-carb option: Replace rice noodles with zucchini noodles or shredded cabbage.
- Allergies: Omit peanuts or substitute toasted sesame seeds if needed.
Serving Suggestions
These bowls are a complete meal—protein, carbs, and loads of vegetables. Serve them with extra lime wedges and additional herbs for a fresh finish. They’re great warm or at room temperature, which makes them ideal for casual dinners or packed lunches.
Storage
- Refrigerate: Store cooked chicken in an airtight container for up to 4 days; freeze for up to 3 months.
- Meal prep: Pack noodles and chicken together, and keep vegetables, herbs, dressing, and peanuts in separate containers. Dress bowls just before eating to preserve texture.
Recipe
Lemongrass Chicken Noodle Bowls
Vibrant Vietnamese-inspired bowls with lemongrass-marinated chicken, vermicelli noodles, crunchy vegetables, fresh herbs, and a tangy nuoc cham dressing.
Yield: 4 servings — Serving size: 1 bowl
Prep: 15 mins • Cook: 15 mins • Chill time: 2 hrs • Total: 2 hrs 30 mins
Calories: 541 • Protein: 43 g • Carbs: 57.5 g • Fat: 15 g • Fiber: 5.5 g
Ingredients
For the Lemongrass Chicken
- 1 1/2 lbs boneless, skinless chicken thighs, trimmed
- 1 1/2 tbsp lemongrass paste (or fresh grated lemongrass)
- 3 garlic cloves, minced
- 1 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp sugar or honey
- 2 tsp avocado oil, divided
For the Bowls
- About 6 oz dried vermicelli noodles, cooked
- 2 cups bean sprouts
- 2 Persian cucumbers, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 carrots, julienned
- 4 cups iceberg lettuce, thinly sliced
- 1/4 cup roasted peanuts, crushed
- 4 lime wedges, for serving
Sauce (Nuoc Cham)
- 1 tbsp sugar or honey
- 1 1/2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1/4 cup water
Instructions
- In a small bowl, whisk together the lemongrass paste, garlic, lime juice, fish sauce, soy sauce, sugar (or honey), and 1 tsp oil. Add chicken, seal in a bag, and refrigerate for at least 2 hours or overnight.
- Make the nuoc cham by stirring together the sauce ingredients until the sugar dissolves. Taste and adjust lime or sweetness; set aside at least 30 minutes.
- Heat remaining 1 tsp oil in a skillet over medium heat. Remove chicken from the marinade and cook 4–6 minutes per side until browned and cooked through. Let rest a few minutes, then slice.
- Divide cooked vermicelli among bowls. Top with bean sprouts, cucumber, mint, cilantro, carrots, and lettuce. Add sliced chicken, sprinkle with crushed peanuts, and drizzle with nuoc cham. Serve with lime wedges.
Notes
Adjust herbs and vegetables based on preference. For a vegetarian version, marinate and pan-fry tofu or use grilled portobello slices in place of chicken. Keep dressing separate for meal prep to preserve texture.
Nutrition (per bowl)
Calories: 541 • Protein: 43 g • Carbs: 57.5 g • Fat: 15 g • Fiber: 5.5 g • Sodium: approx. 1100 mg
More Vietnamese-Inspired Recipes to Try
If you enjoy these flavors, explore other Vietnamese-inspired dishes like shaking beef (bo luc lac), quick shrimp pho, shrimp summer rolls, low-carb Asian beef zoodle soup, and banh mi bowls for additional inspiration.