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!
Super Fresh Vietnamese Noodles with Lemongrass Chicken
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
More of my favourite Asian Chicken recipes
All these are ideal for grilling but can also be cooked on the stove
- Thai Satay Chicken Skewers with Peanut Sauce
- Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan
- Thai Grilled Chicken (Gai Yang) – marinated in a fragrant Thai marinade
- Thai Coconut Chicken – added richness and flavour from a coconut marinade
- Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury
WATCH HOW TO MAKE IT
Vietnamese Noodles with Lemongrass Chicken recipe video.
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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 Information:
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 the recipe last night and the family loved it so much and asked that I do it again tonight! We go to a Vietnamese restaurant nearby once a month which is excellent, but your recipe was actually better! Thank you so much for sharing 🙂
That’s great Rock! Thanks so much!
I’ve made bun ga nuong with many different marinade recipes over the past few years, but I think this one is the keeper! Super easy and a delicious balance of flavors. My husband kept muttering “mm, wow” under his breath while we ate dinner.
That’s so great to hear Carly!
My goodness! My 15 year old son’s reaction to his first bite was “mmmm wwwooOW! What did you put in the chicken?!!” That made me feel so great.
Even my husband said “this is the only way to cook chicken….and your adobo” (which I treasure so, I’m Filipina). That should tell you how much we loved this marinade. Ha!
Really enjoyed the chicken although my sauce was too strong, one T to top my bowl was enough. 3 T was overwhelming with vinegar that I added…I must have goofed it somehow I don’t know but adding more veggies and rice noodles to my bowl fixed that. Lol.
I loved how the mountain of veggies on my platter leveled down when we were done and watching my son nibble on leftover carrots after 2 big helpings was priceless.
I already see this meal as a staple in our household and will serve as my contribution to future potlucks with family and friends….think I’lll be following your lead on that. 🙂
Thank u for a such a great recipe!
That’s wonderful to hear Dee! With the dressing – you could always add more water to dilute it so you could pour on more ❤️
Yes sure thing! No time to fry this time but marinated big chicken breasts (without lemongrass—store was out) baked 350 for 45 min, juicy and delicious!! Served w/steam jasmine rice and asian salad! Great busy weeknight dinner! Thanks again!
Wow. So delicious. Can’t wait for lunch tomorrow so we can finish the leftovers. Chicken thighs are a must to avoid dry meat. I’ll double the sauce next time, as well. This dish is a winner!
I’m so happy you love it! Yes I definitely prefer to use thighs here ☺️
made this last night and it was amazing. Will definitely make it again and again and again. It was better than our local Vietnamese restaurant.
Woah what a compliment! Thanks so much!!!
I love this recipe. We cook it all the time. I want to try it with shrimp rather than chicken. How long would you marinate and would you change anything to work better with shrimp?
Hi Anna, I’d marinade the shrimp for 30 minutes prior to cooking, it will be fabulous!
This recipe sounds delicious! Can’t wait to make it—however, I have family members that for health reasons, need a low sodium diet. Any suggestions as to how to make this dish less salty? I couldn’t think of any ways, except to just use a smaller portion of the fish sauce. Thank you!
Hi Nicole, you can use low sodium soy and adjust the fish sauce – N x
Hey Nagi!
I love making this. P.S. I was gloating about this to a Vietnamese friend, and he said that Bun Bo Xao is Stir-Fried BEEF noodle. Apparently for chicken it’s Bun Ga Xao… Ga being chicken 😛
Learned something today! 🙂
Hi Tina, yes Ga for chicken – this one is Bun Ga Nuong! I’m so glad you love this one!
What an awesome recipe. I was delicious. You even went to the trouble to explain these ingredients. Thank you.
I’m so happy you loved it Sandy!!
One try of the lemongrass chicken recipe makes one fall in love with the simplicity of Vietnamese cooking.
Really appreciate your sharing of the recipe！The flavours achieved are unbeatable!
Just perfect Nagi. We made it this evening and prepared the chicken with your Chinese restaurant velveting technique.
It brought normally tough and dry chicken breasts to a whole new level!
I spent some time in Melbourne and all the flavours really brought back memories of classic Vietnamese dishes that I grew up with. 5 stars!
Hi there I really need some help here I really want to make this chicken in bulk is there any chance i can cook up the chicken then freeze it in portion sizes please.