Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!
Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!
Vietnamese Noodles with Lemongrass Chicken
This is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:
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it’s cheap and simple to make
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can be fully prepared ahead (including the noodles and chopping the vegetables)
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it’s gluten free (cater for dietary requirements)
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healthy
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versatile – use the same marinade for tofu, prawns/shrimp, fish, other meats
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easy to serve a crowd – chicken can be cooked in large batches on the BBQ, or even baked
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no assembly – lay all the components out on the table for people to help themselves
Camping, on boats, weekends away, hen’s night – these Vietnamese Noodles with Lemongrass Chicken has made an appearance at many events!
Vietnamese Lemongrass Chicken
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 if you cook this on the outdoor grill!
What goes in Lemongrass Chicken
Here’s what goes in the Lemongrass Chicken.
Fresh lemongrass is best here, but if you can’t find it, then lemongrass paste works very well too.
I know some people aren’t a fan of fish sauce which is quite pungent smelling in raw form! But it’s really the “secret ingredient” here, it’s got far more complex flavours than soy sauce and adds incredible depth of flavour in the chicken. And don’t worry, it doesn’t taste fishy once cooked!
This Vietnamese lemongrass marinade is truly incredible. Everybody raves about it!
Substitute for fish sauce?
If you’re allergic to fish sauce, or really can’t get your hands on it (but please try!!), then substitute the fish sauce with more soy sauce but be aware that your marinade will lack the complexity of flavour in real Vietnamese Lemongrass marinades.
Toppings and sauce
And here are the toppings for this Vietnamese Noodles bowl. Lots of fresh vegetables and herbs, and Nuoc Cham, the Vietnamese chilli garlic sauce that makes an appearance alongside everything in Vietnam (I exaggerate not!!).
Nuoc Cham is made with fish sauce, rice vinegar, sugar, garlic, chilli, sugar and lime juice. It’s got a wonderful balance of sweet/savoury and tang, and basically makes everything taste better – whether you drizzle or dunk things in it!
Feel free to switch up the fresh vegetables! Try snow peas, cabbage, capsicum/bell peppers and other crunchy fresh greens!
How to make it
The making part is very straight forward. You’ll see me cook the chicken on a grill in the video – Lemongrass Chicken is traditionally cooked over charcoal in Vietnam – but you can of course cook it on the stove or even in the oven or under the broiler!
This Vietnamese dish is healthy eating without compromise!
To me, these 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 Nuoc Cham sauce has so much flavour, you can scoff down loads of the salad and go light on the chicken and noodles if you’re really wanting to cut down on the calories.
And one last tip – the marinated lemongrass chicken is perfect for popping in the freezer. So make a batch right now!! 🙂 – Nagi x
Watch how to make it
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Vietnamese Noodles with Lemongrass Chicken
Ingredients
Chicken and Marinade
- 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
Nuoc Cham (Vietnamese Sauce)
- 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
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 red chilli (for garnish - optional)
- Lime wedges (to serve - optional but recommended)
Instructions
Lemongrass Chicken
- 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.
Nuoc Cham Sauce
- 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.
Assemble
- 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!
Recipe Notes:
- 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)
Nutrition Information:
Originally published January 2017, updated October 2019 with a brand new spruced up video and new photos!
Get your Vietnamese food fix!
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Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
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Vietnamese Caramelised Pork Bowls – the super quick version of the above
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Browse all Vietnamese recipes
And more of my favourite Asian Chicken marinades
All these are ideal for grilling but can also be cooked on the stove
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Real Teriyaki Chicken – on my mother’s Japanese recipe website, RecipeTin Japan. Crispy skin, no oil – way better than westernised versions!
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Thai Grilled Chicken (Gai Yang) – marinated in a fragrant Thai marinade
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Thai Coconut Chicken – added richness and flavour from a coconut marinade
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Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury
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Sticky Baked Chinese Chicken Wings – use this marinade on breast and thighs!
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Chinese Chicken (Char Siu!) – Chinese BBQ chicken
Life of Dozer
Yes, that’s the tripod that holds my camera worth several thousand dollars…..don’t stand up Dozer!!!
alimak says
YUM!! Will leave the noodles out next time, really didn’t care overmuch for them – plenty more finely sliced veg, that’s me happy!!!
Dressing is amazing, so vibrant and zingy!
Kandy Shepherd says
Fabulous! Easy to make and delicious. We’ve just come back from a trip to Vietnam and this took us back to the wonderful meals we enjoyed there. Family raved about your recipe.. Thank you!
Nagi says
That’s the best compliment Kandy, I’m so glad it stacked up to your meals in Vietnam! N x
Michele Thompson says
Super easy to make and so very delicious!!!.Thanks Nagi xx
Nagi says
You’re so welcome Michele!! N x
Darlana says
So good… and I mean so good… loved every bite. That chicken is fantastic!!! The whole dish is just delicious!
So fresh and tasty with all the fresh herbs and veggies… will become a summertime staple in our house… and perfect dish for our summer lake house.
You have nailed it… wouldn’t change a thing! Perfection!!!
Nagi says
Thanks so much Darlana, I’m so glad you enjoyed it! N x
Andrew says
Fantastic recipe!
Only word of caution, this is NOT gluten-free as you mention at the top as it contains soy sauce. I’ve made this mistake before…..
Nagi says
Hi Andrew, this can easily be made gluten free by using gluten free soy or tamari ❤️
Cherie says
Nagi, you have changed my life with regards to cooking. I have made several of the recipes on your website, and none have failed, they have all been amazing – and I’m no chef!
The combination of your easy to read recipes, side notes, videos, step-by-step photos has been such a help.
If my fiancé and I are cooking something, we now look to your website first.
This particular recipe worked out perfectly. I have actually used it for my work lunch prep this week, it is so flavoursome and refreshing!!! Thank you 🙂
Nagi says
I LOVE hearing this Cherie, thank you so much for taking the time to let me know 🤗
Elisabeth says
I absolutely LOVE this recipe but I’ve been wanting to make it with beef. What cut would you suggest and can I use same marinade? Bc I tried it once but I must’ve used the wrong cut bc the meat was very tough. PS I love all your recipes.
Nagi says
Hi Elisabeth, I would use tenderloin or even sirloin – marinade and sear, then cut into thin slices. N x
Elisabeth says
Thanks, Nagi! Again, you’re wonderful! Disregard all those critical AHoles. Just know, following you and mimicking your cooking makes some people, like me, happier than you’d imagine ☺️ Love to Dozer, too!
Allison says
Is there a vegetarian version of fish sauce? I am severely allergic to seafood but this recipe looks so good. I understand that substitution or omitting it will change the authenticity of the flavour
Nagi says
Give this one a go Allison https://www.recipetineats.com/vegetarian-vietnamese-noodle-bowl-vegan
Allison says
Perfect, thank you so much!
Jimmy says
Having just returned from a holiday Vietnam where I ate something similar from a little shop on the street in Ho Chi Minh . I can confirm this has all the delicious flavours and textures as they make it there. Very yummy and easy to make 👍👍.
Nuoc chum is so yummy, it can pretty much go on everything in my opinion (Almost).
Nagi says
I hear ya Jimmy! Love love LOVE the dressing! N x
Lez says
You mentioned in your instructions to marinade the chicken up to 24 hrs. What will happen if i leave it marinated (in the fridge) for more than 24 hrs? Will it affect the taste or texture of the chicken?
Nagi says
Hi Lez – how long are you planning on marinading it for? You could always freeze it in the marinade too – N x
Lez says
Around 2 to 3 days. 🙂
Btw, I have tried this twice already and my husband really loves it!
Miriam says
Made this recipe which came out exactly as pictured! The flavors are incredible. Loved using fish sauce for the first time. The Nuoc Cham Sauce is easy to make and delicious! Will make again!
Nagi says
I’m so glad you loved it Miriam!!
Jan Wood says
I was looking for a summer dinner to serve 6 adults who appreciate food. This received 5 stars from everyone. It was filling, but light and so tasty, even husband was very complimentary. Thank you
Nagi says
That’s so great to hear Jan!!
Robyn says
This was delicious- perfectly balanced and very refreshing. It tasted just as good as my local Vietnamese restaurant! Thanks for a lovely recipe.
Nagi says
What a great compliment!!
Kerry says
Hi Nagi, love, love , love your recipes! I am wondering if the lemongrass chicken can be frozen after cooking? I am trying to cook ahead as much as possible. Many thanks
Laurie says
This was DELICIOUS! Such fresh and bright flavours. My whole family loved it. I could eat a whole plate of the chicken alone! Thank you for a lovely recipe!
Nagi says
I know how you feel Laurie, I’m so happy you enjoyed it – N x
Candyce says
Good recipe – definitely takes longer than 30 mins to bring together!
Claire says
Perfect for a hot summer night dinner. Delicious as always, have yet to have a Nagi fail : )
Nagi says
Thanks so much Claire 🙂
DeAnn says
Are the noodles rice vermicelli noodles or regular wheat noodles? Really looking forward to making this. Looks delicious!
Sheila says
Another winner.! We wouldn’t change a thing! BF and I both loved it. We served it with a drizzle of toasted sesame oil and chili paste (Sambal oelek) Nagi, we have loved every recipe we have made from your site. (A co worker and I talk about you, your recipes, and Dozer 😊 almost everyday-always sharing every new recipe of yours that we make)
Nagi says
Hi DeAnn, Vermicelli noodles – N x
Kim says
Just made this dish. It was amazing
Ros says
Thank you for the wonderful tour through Siagon. Loved hearing all about the foodie areas. Great Video! Well done.
I can almost taste the food now.
Looking forward to trying the recipes.
Walle Earles says
This is fabulous! I downloaded all from your Vietnam visit, keep traveling!
I always recommend your site to friends. Thanks
Nagi says
Thanks so much Walle!