My favorite recipe to make when the weather warms up is some form of Vietnamese Noodle Bowl. It’s fresh, flavorful, and tastes fantastic no matter what I put in it – shrimp, pork, tofu, etc. I decided to swap chicken in this time and MY GOD y’all it was so dang good I just MIGHT have shed a tear.
The chicken is coated in this salty, tangy, lemongrass marinade that gets charred when cooking it in the cast iron. This paired with the freshness of the noodles, herbs, and shredded veggies makes for the most incredible fresh lunch or dinner. And don’t skip the nước chấm, a Vietnamese dipping sauce that has tang, spice, saltiness, and is just such a flavor bomb.
Notes:
- The longer you can marinate the chicken the better, but I only did mine for about 15 minutes while I prepped the veggies and it still tasted great.
- You can absolutely make this for meal prep, but I’d recommend keeping the components separate until ready to serve so it tastes fresh. Sometimes the noodles can dry out, but a quick rinse under warm water should liven them right up. If you do pre-cut your veggies, just be sure to use them within 2 days so they don’t get soggy. If you want a longer time from prep to eat, I would prep the sauce, cook the chicken, and chop up the herbs and just cook the noodles/shred the carrots/cucumbers day of.
- The nuoc cham that goes on top is a stunner and not to be skipped. It’s a Vietnamese dipping sauce with chili peppers, garlic, fish sauce, sugar, lime juice, rice vinegar, and water. It uses thai chilies, which I find at my Asian grocer and just keep them in my freezer. They are quite spicy, so if you are sensitive to spice, either omit or start with ½ seeds removed.
- This also tastes great with white rice instead of noodles if that’s more your jam! I have also taken the leftovers (if I ever have any) from this to make spring rolls similar to the recipe here.
- Other Variations:
Where to Find Ingredients
Most of what you need for this noodle bowl can be found at a well-stocked grocery store, but a few ingredients are easiest to grab at an Asian market. Here’s what to look for and where:
- Lemongrass:
Fresh is great, but I find lemongrass paste a lot more accessible and easy to use. You can find fresh stalks in the produce section of Asian markets or as a paste at most grocery stores. - Fish Sauce:
Look for brands like Red Boat or Three Crabs—both are solid and packed with umami. You’ll find fish sauce in the international aisle of most grocery stores or at any Asian grocery store. It keeps forever in the fridge, so it’s worth the buy. - Thai Chilies:
These little guys pack serious heat. I usually buy a bunch fresh at the Asian market and freeze them—they freeze beautifully and last forever. If you can’t find them, you can sub in a milder chili like a fresno. - Rice Vermicelli Noodles:
Look for noodles labeled “vermicelli” or “bun” (they’re the thin, round rice noodles). Avoid anything labeled “pad thai” style, as those are usually wider and flatter. These are a pantry staple in my house—they cook super fast and are the perfect base for bowls like this. - Oyster Sauce:
- A must for this marinade – it’s what gives it its signature sweet yet salty flavor. It can be found in the International aisle of most grocery stores.
- Maggi:
- Gives a lot of Vietnamese marinades its signature umami taste, but you can substitute with soy sauce if you don’t already have it on hand.
Vietnamese Lemongrass Chicken Noodle Bowls
- Total Time: 30
- Yield: 2-3 1x
Description
This lemongrass chicken is coated in this salty, tangy, marinade that gets charred when cooking it in the cast iron. This paired with the freshness of the noodles, herbs, and shredded veggies makes for the most incredible fresh lunch or dinner!
Ingredients
For the Vietnamese Lemongrass Chicken Noodle Bowls:
For the Lemongrass Chicken:
- 1 lb boneless skinless chicken thighs
- 1 tbsp oyster sauce
- 2 tbsps fish sauce
- 1 tsp Maggi’s seasoning (sub for soy sauce)
- 3 garlic cloves, minced
- 1 tbsp lemongrass paste or finely chopped lemongrass
- 2 tbsps brown sugar
- 1 tbsp avocado oil
For the Vietnamese Vermicelli Noodle Bowls:
- 4oz dried vermicelli noodles
- 2 cups romaine lettuce
- 1 persian cucumber, shredded
- ½ cup shredded carrots
- 3 tbsps fresh mint
- 3 tbsps fresh cilantro
For the Nuoc Cham:
- 2 cloves minced garlic
- ½–1 thai chili, sliced thinly
- 2 tbsps white sugar
- 2 tbsps fish sauce
- 1 tbsp rice vinegar
- Juice from 1 lime
- ⅓ cup water
Instructions
For the Vietnamese Noodle Bowls with Lemongrass Chicken:
- Add chicken thighs to a bowl with oyster sauce, fish sauce, maggi, minced garlic, lemongrass, and brown sugar. Toss to coat and marinate while you prep your vegetables and sauce.
- Now work on your Nuoc Cham. To a bowl, add minced garlic, sliced chili, white sugar, fish sauce, rice vinegar, lime juice, and water. Stir until sugar has dissolved and set aside.
- Get a pot of water to boil and add your noodles. Cook according to package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
- Set a cast iron over medium high heat and once hot, add in avocado oil. Once shimmering, carefully add the chicken thighs in an even layer and cook until dark golden brown and slightly charred on one side, about 4-5 minutes. Reduce the heat to medium and cook for an additional 3-5 minutes or until cooked through. Remove and let rest for 5 minutes before slicing into thin strips.
- To assemble your bowls, add romaine lettuce and top with the vermicelli noodles. Top with shredded cucumber, shredded carrots, mint, cilantro, and chicken and spoon over a generous drizzle of nuoc cham. Serve and enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Bowls
- Cuisine: Vietnamese