This Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes that is familiar to many of my friends! Vermicelli noodles topped with fresh vegetables, an incredible lemongrass marinated chicken and drizzled with the essential Vietnamese dipping sauce Nuoc Cham.
Fantastic food to make for a crowd, this is so fragrant and just happens to be healthy. It’s a total crowd pleaser!
This is one of those recipes that I make all the time. I really do. It’s one that will be familiar to many of my friends. In fact, I made it on the weekend when I visited the Groves Tropical Fruit Farm in Queensland to watch the harvesting of mangoes (oooh, post coming on Friday! It’s EPIC!).
Not only did I make it for them, I actually packed the marinated chicken in my luggage and took it up there!!! I know, I’m mad. MAD! (I wanted to make this on the first day and it needs marinating time!).
It’s a personal favourite and holds many fond memories because I like to make it when cooking for a crowd. For both cost and practical reasons. It’s fantastic for serving a crowd because it can all be prepared ahead. Then on the day of, just cook the chicken and lay all the components out on the table for people to help themselves.
Camping, on boats, weekends away, hen’s night – this Vietnamese Noodles with Lemongrass Chicken has made an appearance at many events!
Added bonus: it’s gluten free, the same marinade can be used for fish / prawns / tofu to make it meat free, it’s suitable for those watching their calorie consumption. Does your group of friends have varying dietary requirements too? 🙂
The entire Vietnamese noodle bowl as a whole is so delicious, but I have to say that the Lemongrass Chicken is the stand out. The marinade is fantastic. The earthy lemony flavour from the lemongrass combined with the garlic and complex savoury flavours from the fish sauce and soy sauce makes a killer flavour that will have your neighbours popping their heads over the fence when you cook this on the outdoor grill!
This to me, this Vietnamese Noodles with Lemongrass Chicken is the epitome of healthy eating without compromise. Low in fat, lots of fresh salads brought to life with bright zingy flavours. The sauce itself has so much flavour, you can scoff down loads of the salad and go light on the chicken.
Speaking of the sauce – this is Nuoc Cham. Think of it as the ketchup of Vietnam. It’s used on everything. And that is no exaggeration! This sauce / dressing / dipping sauce – with minor variations – is pretty much used for every Vietnamese recipe that has a dressing. Don’t believe me? Next time you’re at the library or bookstore, flip through a Vietnamese cookbook!
The beauty of Vietnamese Noodles with Lemongrass Chicken is its versatility. I remember when I first came across the recipe, I read that the marinade can be “eye balled”. A glug of fish sauce, a drizzle of soy sauce, a spoonful of brown sugar, a good chunk of garlic and a handful of chopped lemongrass. Any approximation of these ingredients will yield you a tasty chicken. And it’s so true. I very rarely measure the ingredients 100% accurately – and it’s always delicious.
Plus, you can substitute the vegetables with other vegetables you have on hand. Anything that can be eaten raw with fresh flavours, like capsicum / bell peppers, snow beans finely sliced, cabbage and other leafy greens. Let your imagination run wild!
– Nagi x
Get your Vietnamese fix!
- Bun Cha – Vietnamese Meatballs (Noodle Bowl)
- Vietnamese Rice Paper Rolls
- Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
- Vietnamese Caramelised Pork Bowls – the super quick version of the above
- Vietnamese Noodle Salad
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Vietnamese Chicken Noodle Bowl
Ingredients
Meat and Marinade
- 600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
- 2 garlic cloves , finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sauce (Note 3)
- 1 tbsp soy sauce (all purpose or light)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
Nuoc Cham
- 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 birdseye chilli , finely chopped (Note 5)
- 3 tbsp lime juice
Noodle Bowl
- 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 chili (for garnish - optional)
- Lime wedges (to serve - optional)
Instructions
- Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
- 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.
- 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.
- To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
Vietnamese Noodles with Lemongrass Chicken recipe video.
LIFE OF DOZER
Yes, that’s the same tripod that holds my camera worth several thousand dollars. ?
If you enjoyed this, then my Vietnamese Shrimp / Prawn Noodle Salad is a must try!
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I made this yesterday and luckily there’s some left for my lunch today! It was delicious and even my son who never comments said so. Even though it’s winter here in England it was a fantastic meal. Thanks Nagi x
That’s great to hear Jan, thanks so much for letting me know ❤️
Hi Nagi,
As I’m vegetarian I would need to sub out the fish sauce. I noticed that you said you just use soy sauce– in the marinade should you use 3 tbsp of soy sauce (the 2 tbsp sub and 1 tbsp called for), or would you reduce to just 2 as it can make a dish really salty.
I also noticed another comment using a soy sauce and teriyaki blend. What do you think is the best substitute?
Thanks!
Becca
Hi Becca, It’s hard because fish sauce is key in Vietnamese cooking and there’s nothing quite like it. I have seen vegan fish sauce available (but I’ve never tried it) – N x
Thanks for the speedy response! I use vegan Worcestershire sauce in any recipe that calls for it and no one has ever noticed a difference, so hopefully the vegan fish sauce will work the same (I suppose I’ll never really know though as I’ve never eaten actual fish sauce).
Thank you for all the AMAZING recipes Nagi! 🙂
And I love that pic of Dozer! What a cutie! How did he manage to get under there without knocking it over? Such clever little creatures aren’t they?
That’s so great to hear!
This marinade is to die for. Totally delicious and fresh summer dinner. One query, recipe for dipping sauce states white sugar but video states, and shows, brown.
Is Rice Vinegar the same as Rice Wine Vinegar? Can you please show me which one you use? I cannot wait to make this.
Thank you! x
Hi Ree, yes thats the same! Any brand is fine to use ❤️
Thanks so much. I thought so! 🙂
I am loving you’re Asian recipes. Makes me never want to buy a jar again. I always thought I had to get a lot of things from Asian grocers making it hard for me, but I was wrong. You make it so simple. Thank you!!
You can definitely make Asian food at home with minimal ingredients, once you start you won’t look back!!!
I tried making this for my family, a winner!! So tasty and refreshing!
I’m so glad you love it!
Omg I tried this recipe! Perfect to a tea. Thanks for sharing
Awesome!!
Thanks – great recipe! How long will the nuoc Cham keep in the fridge?
wow! just wanted to let you know how much fun i had making this meal. so delicious, my wife and i were so impressed! thanks so much!
That’s terrific to hear Nick! Glad you enjoyed this! N x
there is no sugar amount in the Nuoc Cham sauce…? But you mention it in the comments and also in the video ( show it being put in). Can you please confirm how much sugar ? Thank you 🙂
Hi Lisa! It’s the 3rd line under the Nuoc Cham 🙂 N x
How can I make this low sodium? Kind of don’t want to eat all my daily sodium in one meal.
Try halving the soy sauce and fish sauce. To be honest, the sodium in the nutrition will be far over because it adds up all the ingredients as is but it doesn’t take into account how much is actually absorbed into the chicken 🙂
‘Packed with flavour!’ Was Mr Carnivore’s comment. 😄 He was genuinely impressed and pleased to have plenty left over for lunch too.
I made a vego version for me, with marinated tofu and a soy sauce/teriyaki dressing (fish sauce is too fishy for me).
Oh and we garnished with fried shallots and toasted slivered almonds. Yum!
Just made this for my parents and we loved it! Thank you so much for sharing this recipe. I will definitely make this again.
I made the lemon grass chicken tonight with all the trimmings. Definitely a huge hit with the family. I cooked the marinated chicken breasts on the grill. Perfect! Will make this again and again!
Terrific to hear you enjoyed this!! Thanks Debbie! N x
Recipies look fantastic- excited to try them out with both chicken and shrimp
Hope you get a chance!
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