Vietnamese Lemongrass Chicken Rice Noodles

This Vietnamese lemongrass chicken rice noodle bowl takes inspiration from bún gà nướng, a Vietnamese-style chicken and vermicelli dish served with fresh herbs and a tangy fish sauce dressing. Fragrant, lightly sweet chicken, cool crunchy vegetables, and soft rice noodles make a satisfying bowl with plenty of contrast; recipes and toppings vary from cook to cook.

The chicken marinates for 30 minutes, then cooks quickly in a skillet, so you can prepare the noodles and toppings while it rests. A simple lime, fish sauce, and sugar dressing brings the bowl together without making the noodles heavy.

Ingredients

1 1/2 lb boneless, skinless chicken thighs (680 g), cut into strips about 1/2 inch (1 cm) thick
2 stalks lemongrass (about 30 g trimmed), tender inner portion finely minced
3 garlic cloves (9 g), finely minced, divided
1 medium shallot (about 35 g), finely minced
3 tbsp fish sauce (45 ml), divided between the chicken marinade and dressing
1 1/2 tbsp packed light brown sugar (19 g), for the chicken
1 tbsp neutral oil (15 ml), such as canola or avocado oil
1/2 tsp freshly ground black pepper (1 g)
8 oz dried rice vermicelli noodles (225 g)
1/2 cup water (120 ml), for the dressing
2 tbsp granulated sugar (25 g), for the dressing
3 tbsp fresh lime juice (45 ml), from about 2 limes
1 small red Thai chili (about 5 g), thinly sliced, optional
4 cups thinly sliced lettuce (about 120 g)
1 medium cucumber (about 200 g), halved lengthwise and thinly sliced
1 medium carrot (about 100 g), peeled into ribbons or cut into matchsticks
2 cups mung bean sprouts (about 200 g), rinsed and drained
1 cup loosely packed fresh mint leaves (about 20 g)
1 cup loosely packed fresh cilantro leaves and tender stems (about 20 g)
1/3 cup roasted unsalted peanuts (40 g), roughly chopped
1 lime (about 70 g), cut into wedges for serving

Instructions

Prepare the chicken marinade. Trim away any large pieces of fat from the chicken and cut the thighs into even strips so they cook at a similar rate. In a bowl, combine the minced lemongrass, shallot, 2 minced garlic cloves, 2 tablespoons (30 ml) of the fish sauce, brown sugar, oil, and black pepper. Add the chicken and toss until all sides are coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken at room temperature while it marinates.
Mix the dressing. Stir the water and granulated sugar in a small bowl until the sugar dissolves. Add the lime juice, the remaining 1 tablespoon (15 ml) fish sauce, and the remaining minced garlic. Stir in sliced chili if you want heat. Taste a little with a clean spoon: it should be bright, savory, sweet, and salty, rather than sharply dominated by one flavor. Add a spoonful of water if it tastes too intense, or a little more lime juice if it needs more tang. Set aside.
Prepare the fresh toppings. Wash and dry the lettuce, mint, and cilantro. Slice the cucumber and prepare the carrot, then arrange them with the bean sprouts on a platter or in separate bowls. Keep the herbs whole or tear larger mint leaves once; finely chopping them can make their flavor fade into the dressing. Having the vegetables ready before cooking lets you serve the chicken while it is still warm.
Cook the rice noodles. Prepare the vermicelli according to its package directions because brands and thicknesses differ. Many thin rice vermicelli need only a brief soak or a few minutes in hot water; thicker noodles may need longer. Stop when they are tender but still springy, then drain and rinse briefly under cool water to remove excess starch and halt the cooking. Shake the colander well so water does not dilute the dressing, and divide the noodles among four bowls.
Cook the chicken. Heat a large skillet over medium-high heat. When hot, add the chicken in a single layer, working in batches if necessary so the pieces sear rather than steam. Cook for about 4 to 6 minutes per side, turning once, until browned and cooked through; time varies with strip thickness and the pan. Check the thickest pieces with a food thermometer: poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. Transfer cooked chicken to a clean plate, and cook any remaining batch the same way. Discard leftover marinade that touched raw chicken.
Build the bowls. Place lettuce, cucumber, carrot, bean sprouts, mint, and cilantro over the noodles. Add the warm chicken and sprinkle with chopped peanuts. Spoon dressing over each bowl just before eating, or pass it at the table so everyone can choose how much they want. Serve lime wedges alongside for an extra squeeze of citrus.
Adjust and eat promptly. Toss each bowl lightly so the noodles pick up some dressing, but avoid mixing everything far ahead—the fresh vegetables stay crisper when dressed at the table. If the noodles have clumped while waiting, loosen them with a tablespoon or two of cool water before arranging the toppings.

Tips

Use the tender part of the lemongrass. Remove the tough outer leaves and woody base, then mince the pale inner section very finely. Fibrous chunks can be unpleasant to bite. If fresh lemongrass is unavailable, use 1 tablespoon (15 g) lemongrass paste; it may be softer and less sharply fragrant, so taste the marinade before adding more.
Give the chicken room in the pan. Crowded pieces release moisture and steam instead of browning. Cook in two batches if needed, and let the pan return to temperature between them. A heavy skillet works well; a grill pan or outdoor grill can also cook the strips, but watch closely because the sugar in the marinade can darken quickly.
Keep noodle texture in mind. Thin vermicelli can turn mushy if left in hot water too long. Start checking a minute before the package’s suggested time, drain as soon as the strands are tender, and rinse briefly. If using a thicker rice noodle, follow its own soaking or cooking directions rather than assuming the same timing.
Balance the dressing to taste. Fish sauce brands vary in saltiness, and limes vary in acidity. Start with the listed amounts, then adjust a teaspoon at a time. For a fish-free substitute, use light soy sauce or tamari, adding it gradually; the dressing will taste less distinctly Vietnamese and may be saltier, so reduce the amount if needed.

Serving Suggestions

Serve the bowls as a complete meal, with the noodles and vegetables underneath and the chicken on top so its browned edges remain visible. Put the dressing in a small pitcher or bowl at the table; this keeps the herbs and lettuce crisp and lets diners control the salt, sweetness, and acidity. Extra herbs, lime wedges, sliced chili, and chopped peanuts are useful toppings for people who like to customize each bite.

For a larger spread, pair the bowls with Vietnamese-style spring rolls, a light vegetable soup, or simply more raw vegetables and herbs. If serving several people, arrange the components separately on a platter and let everyone assemble a bowl. Keep the chicken warm only briefly while setting the table; it is also good at room temperature, but should not sit out for more than 2 hours.

Variations

Use chicken breast: Substitute 1 1/2 pounds (680 g) boneless, skinless chicken breast, sliced into even strips. It is leaner than thigh meat and can dry out sooner, so begin checking the temperature early and remove each piece once it reaches 165°F (74°C). The same marinade works for either cut.

Make it vegetarian: Replace the chicken with 14 oz (400 g) extra-firm tofu, pressed and cut into cubes or slabs. Marinate it for 20 to 30 minutes, then pan-fry until golden on several sides. Swap the fish sauce in both the marinade and dressing for soy sauce or a vegetarian fish sauce alternative. Tofu is more delicate than chicken, and the flavor will be less savory unless the alternative sauce is well seasoned.

Change the noodles or vegetables: Thin rice noodles are traditional for this style of bowl, but thicker rice sticks can work if cooked according to their package instructions. Add thinly sliced radish, shredded cabbage, or blanched greens in place of some lettuce or sprouts. These swaps change the crunch and color, but keep the bowl fresh and easy to assemble.

Adjust the heat: Leave out the Thai chili for a mild dressing, or serve it separately so each person can add as much as they like. A small amount of chili-garlic sauce can stand in for fresh chili, although it may add salt and garlic; taste the finished dressing before adding more fish sauce.

Storage and Reheating

For the best texture, store the components separately: chicken in one airtight container, noodles in another, and washed vegetables and herbs in a third. Refrigerate everything within 2 hours of cooking or serving. Cooked chicken keeps for 3 to 4 days in the refrigerator, while the noodles are best within about 3 days; delicate herbs and sliced vegetables are usually crispest for 1 to 2 days. Keep the dressing covered and refrigerated for up to 4 days. Discard any dressing that has been sitting out with used serving utensils or mixed into a bowl that has been eaten from.

Reheat chicken in a covered skillet over medium-low heat with a small splash of water, or microwave it in short intervals, stirring or turning the pieces so they warm evenly. Check with a food thermometer and reheat leftovers to 165°F (74°C). Warm noodles separately with a little water, or briefly rinse them under hot water and drain. Add the chilled vegetables, herbs, peanuts, and dressing after reheating. Freezing cooked chicken is possible for up to about 2 to 3 months for best quality, but the fresh vegetables and dressed noodles do not freeze well; thaw chicken in the refrigerator and reheat safely.

Frequently Asked Questions

Can I marinate the chicken overnight?
Yes. Cover and refrigerate it for up to 12 hours. The marinade contains fish sauce and lime is not included in the chicken mixture, so the chicken will not be acid-cured, but a very long marinade can make the exterior taste overly salty. For the most balanced flavor, cook it within 12 hours and never marinate raw poultry on the counter.

Can I use bottled lemongrass paste?
Yes. Use about 1 tablespoon (15 g) in place of the two stalks, then adjust to taste because pastes differ in strength and salt content. Fresh lemongrass has a brighter, more citrusy aroma and a little texture; paste is convenient but can taste softer or more concentrated. Do not add extra fish sauce until you have checked the marinade’s seasoning.

What if I cannot find rice vermicelli?
Look for thin rice sticks or rice noodles in the international aisle of a grocery store or at an Asian market. Choose noodles labeled rice vermicelli when possible and follow the package directions, since soaking times vary. Glass noodles are a possible substitute, but they have a springier, more slippery texture and a less familiar flavor for this style of bowl.

Can I make the dressing ahead?
Yes. Mix it up to 4 days ahead and keep it covered in the refrigerator. The garlic flavor becomes more pronounced as it sits, so taste it before serving and add a little water or lime juice if needed. Stir well because sugar can settle, and serve the dressing separately rather than pouring it over the whole bowl in advance.

How do I keep the noodles from sticking together?
Drain them thoroughly and rinse briefly with cool water after cooking. A small drizzle of neutral oil can help if you need to hold them for a while, though too much oil makes it harder for the dressing to cling. If they bunch up in the bowl, loosen them with a little cool water and separate them gently with clean fingers or chopsticks.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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