Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vietnamese Noodles with Lemongrass Chicken Recipe
Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one in every of my signature dishes! Vermicelli noodles topped with recent greens and herbs, an unbelievable lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with all the pieces in Vietnam!
Straightforward sufficient for midweek meals, and a sensational CHEAP meal thought for giant teams! Both prepare dinner the chicken in giant batches on the BBQ, and even bake them, and put out all of the toppings in bowls for folks to assist themselves!
This can be a recipe that has many fond reminiscences related to it as a result of it’s one in every of my signature recipes that I make as a meal for giant teams. Apart from how scrumptious it’s (and the Vietnamese lemongrass marinade actually is distinctive!), right here’s why it’s one in every of my all time favorite recipes:
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it’s low-cost and easy to make
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will be totally ready forward (together with the noodles and chopping the greens)
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it’s gluten free (cater for dietary necessities)
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wholesome
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versatile – use the identical marinade for tofu, prawns/shrimp, fish, different meats
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simple to serve a crowd – chicken will be cooked in giant batches on the BBQ, and even baked
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no meeting – lay all of the elements out on the desk for folks to assist themselves
Tenting, on boats, weekends away, hen’s evening – these Vietnamese Noodles with Lemongrass Chicken has made an look at many occasions!
All the Vietnamese noodle bowl as an entire is so scrumptious, however I’ve to say that the Lemongrass Chicken is the stand out. The marinade is unbelievable. The earthy lemony flavour from the lemongrass mixed with the garlic and complicated savoury flavours from the fish sauce and soy sauce makes a killer flavour that can have your neighbours popping their heads over the fence for those who prepare dinner this on the outside grill!
Right here’s what goes within the Lemongrass Chicken.
Contemporary lemongrass is finest right here, however for those who can’t discover it, then lemongrass paste works very nicely too.
I do know some folks aren’t a fan of fish sauce which is kind of pungent smelling in uncooked type! Nevertheless it’s actually the “secret ingredient” right here, it’s bought way more complicated flavours than soy sauce and provides unbelievable depth of flavour within the chicken. And don’t fear, it doesn’t style fishy as soon as cooked!
This Vietnamese lemongrass marinade is really unbelievable. Everyone raves about it!
Substitute for fish sauce?
Should you’re allergic to fish sauce, or actually can’t get your arms on it (however please attempt!!), then substitute the fish sauce with extra soy sauce however bear in mind that your marinade will lack the complexity of flavour in actual Vietnamese Lemongrass marinades.
And listed below are the toppings for this Vietnamese Noodles bowl. Plenty of recent greens and herbs, and Nuoc Cham, the Vietnamese chilli garlic sauce that makes an look alongside all the pieces in Vietnam (I exaggerate not!!).
Nuoc Cham is made with fish sauce, rice vinegar, sugar, garlic, chilli, sugar and lime juice. It’s bought an exquisite stability of candy/savoury and tang, and mainly makes all the pieces style higher – whether or not you drizzle or dunk issues in it!
Be at liberty to modify up the recent greens! Attempt snow peas, cabbage, capsicum/bell peppers and different crunchy recent greens!
This Vietnamese dish is wholesome consuming with out compromise!
To me, these Vietnamese Noodles with Lemongrass Chicken is the epitome of wholesome consuming with out compromise. Low in fats, a lot of recent salads delivered to life with vivid zingy flavours. The Nuoc Cham sauce has a lot flavour, you may scoff down a great deal of the salad and go gentle on the chicken and noodles for those who’re actually wanting to chop down on the energy.
And one final tip – the marinated lemongrass chicken is ideal for popping within the freezer. So make a batch proper now!! 🙂 – Johnsat x
Ingredients
- 600 – 800g / 1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
- 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
- 2 garlic cloves , finely chopped or minced
- 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
- 1/4 cup fish sauce (Note 3)
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 garlic cloves , finely chopped
- 1 red birds eye chilli , finely chopped (Note 4)
- 3 tbsp lime juice
- 1/2 tbsp oil
- 200 g / 7 oz vermicelli noodles , dried
- 2 carrots , julienned
- 2 cucumbers , julienned (optional: remove seeds)
- 5 cups iceberg lettuce , finely sliced
- 3 cups bean sprouts
- Handful of mint leaves
- Handful of cilantro/coriander
- Sliced red chilli (for garnish – optional)
- Lime wedges (to serve – optional but recommended)
Instructions
- 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.
- 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.
- 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
1. Lemongrass – to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don’t slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).
You could sub with 1 tbsp lemongrass paste.
2. Fish sauce is a key ingredient in a lot of Asian cooking. Don’t worry, it doesn’t taste fishy when combined with other ingredients! It’s an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).
3. Chilli –This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.
4. CUSTOMISE:
Make this kid friendly by just serving the chilli on the side.
To make it GLUTEN FREE, ensure you use GF tamari.
Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)
5. Freezing: Pop the chicken in the fridge as soon as it’s in the marinade. Then let it defrost in the fridge – it will marinate during this time.
6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That’s how I typically serve this.
7. Nutrition per serving.
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