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Home Quick and Easy

Vietnamese Noodles with Lemongrass Chicken

By:Nagi
Published:19 Oct '19Updated:30 Nov '20
521 Comments
Recipe v Video v Dozer v

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!

Close up of Vietnamese Noodles with Lemongrass marinated chicken in a bowl, ready to be eaten

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:

  • it’s cheap and simple to make

  • can be fully prepared ahead (including the noodles and chopping the vegetables)

  • it’s gluten free (cater for dietary requirements)

  • healthy

  • versatile – use the same marinade for tofu, prawns/shrimp, fish, other meats

  • easy to serve a crowd – chicken can be cooked in large batches on the BBQ, or even baked

  • 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!

Overhead photo of Vietnamese Noodles with Lemongrass Chicken DIY spread - meal idea for large groups

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!

Close up of Vietnamese Lemongrass Chicken

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.

What goes in Vietnamese Lemongrass Chicken

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!

Fresh vegetables and herbs for Vietnamese Noodles with Lemongrass Chicken

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!

How to make Vietnamese Noodles with Lemongrass Chicken

Overhead photo of Vietnamese Noodles with Lemongrass Chicken in a bowl, ready to be eaten

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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Close up of Vietnamese Noodles with Lemongrass marinated chicken in a bowl, ready to be eaten

Vietnamese Noodles with Lemongrass Chicken

Author: Nagi
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Noodles
Vietnamese
4.98 from 168 votes
Servings4
Tap or hover to scale
Print
  • 3412
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

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:

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.

Nutrition Information:

Serving: 653gCalories: 540cal (27%)Carbohydrates: 65.2g (22%)Protein: 39.9g (80%)Fat: 13.6g (21%)Saturated Fat: 2.6g (16%)Polyunsaturated Fat: 11gCholesterol: 75mg (25%)Sodium: 1963mg (85%)Fiber: 3.9g (16%)Sugar: 16.9g (19%)
Keywords: lemongrass chicken, vietnamese noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published January 2017, updated October 2019 with a brand new spruced up video and new photos!

Get your Vietnamese food fix!

  • Bun Cha – Vietnamese Meatballs

  • 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 with Shrimp/Prawns

  • Vietnamese Chicken Salad

  • 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

  • Real Teriyaki Chicken –  on my mother’s Japanese recipe website, RecipeTin Japan. Crispy skin, no oil – way better than westernised versions!

  • 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

  • Sticky Baked Chinese Chicken Wings – use this marinade on breast and thighs!

  • 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!!!

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Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) - The popular Vietnamese dish made with Vermicelli noodles topped with fresh vegetables, lemongrass marinated chicken and drizzled with Nuoc Cham. Absolutely lip smackingly delicious! recipetineats.com
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Hi, I'm Nagi!

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521 Comments

  1. Judy says

    May 12, 2022 at 9:34 pm

    5 stars
    Thank you Nagi for another amazing recipe. Thumbs up all round.

    Reply
    • Nagi says

      May 13, 2022 at 6:21 pm

      I’m so glad you liked it Judy! N x

      Reply
  2. Lily says

    April 11, 2022 at 4:18 pm

    This recipe is so easy and tasty! I’ve made it twice in a week. The trick is to get lemongrass paste. Highly recommend that you try this.

    Reply
    • Nagi says

      April 11, 2022 at 7:16 pm

      Woo hoo!!! I am glad you liked it Lily!! N x

      Reply
      • Kate says

        April 14, 2022 at 3:04 pm

        5 stars
        This recipe is absolutely fantastic. Due to what’s in stock at my local grocery store I don’t use lemongrass or chili, and I substitute the fish sauce for oyster sauce. Still tastes banging. Also I don’t use mint leaves because of personal preference, but still tastes good with. Also sometimes I’ll sprinkle crushed peanuts on top like what a local vietnamese restaurant does. I’ve made this recipe several times and it tastes amazing and it’s so healthy. I like to eat it when I’m feeling a little under the weather, it is the perfect pick me up!

        Reply
  3. Maddie Gehrke says

    April 5, 2022 at 5:13 am

    Hi! I have nuoc mam pha san fish sauce. Can I use this as is, or should I add ingredients per recipe? It’s seems like it’s already “pre made” fish sauce, so I wasn’t sure!

    Reply
    • Nagi says

      April 5, 2022 at 5:12 pm

      Are there other ingredients besides fermented fish and salt listed on the label Maddie? N x

      Reply
  4. Kerrin says

    March 22, 2022 at 10:08 pm

    5 stars
    Made this with thin sliced beef, marinade for a couple hours, cooked in a very hot pan, was absolutely delicious and on the table in minutes.
    The sauce is so well balanced I only had to add a tiny bit more sugar to counter the lime (it was far more tangy than the last lime I used).
    Thanks for such a great recipe that is easy to follow. I love at the extra tips and notes that you add and how easy it is to slide for different portion sizes.

    Reply
    • Nagi says

      March 23, 2022 at 5:44 pm

      I am happy you liked it Kerrin! N x

      Reply
  5. Nicole says

    March 18, 2022 at 11:01 am

    5 stars
    Omg! This was so easy to make and was so incredibly flavourful. One of the best dishes I’ve ever made 🤤 I have a new favourite now! Thankyou for sharing an amazing recipe ❤️

    Reply
    • Nagi says

      March 18, 2022 at 12:00 pm

      I’m so glad you liked it Nicole!! N x

      Reply
  6. Mikaila says

    March 4, 2022 at 5:06 am

    5 stars
    This is one of our favorites! The sauce is incredibly delicious! I find myself craving this dish all the time.

    Reply
    • Mikaila says

      March 4, 2022 at 5:09 am

      Also want to add: Sometimes I add a fried egg to this to give some richness from the yolk. So good!

      Reply
      • Nagi says

        March 4, 2022 at 12:58 pm

        Great idea Mikaila!! N x

        Reply
  7. Stefan says

    February 24, 2022 at 6:22 am

    Hi from Sweden Nagi and thanks for all your wonderful recipes! I’m going bonkers because I know there is an easy conversion button somewhere I’ve used before (don’t do cups!) but I can’t find it. Has it been removed?

    Reply
    • Nagi says

      February 24, 2022 at 1:13 pm

      Hi Stefan – no it hasn’t disappeared but I don’t have it on all of my recipes. In this one, 1/4 cup fish sauce is 60ml, 5 cups lettuce is 350 grams and 3 cups bean sprouts is 300 grams – I hope that helps! N x

      Reply
  8. Lauren says

    February 14, 2022 at 10:54 am

    Hi Nagi! I made this and loved it, it was delicious. I’d like to bake the chicken next time and was wondering if you have instructions for baking chicken thighs? Thank you!

    Reply
  9. Sandy says

    February 9, 2022 at 6:31 am

    5 stars
    I haven’t had a noodle bowl this good since our favorite Vietnamese restaurant closed. It’s scrumptious! First time I made it I fried the thighs; this time I did them in the air fryer. Wow! That’s definitely the way to go. Nicely browned with a few crispy bits just like I had grilled them. Thanks for another fabulous recipe!

    Reply
    • Nagi says

      February 9, 2022 at 9:50 am

      That’s great to know Sandy! I am testing some air fryer recipes now so always love feedback on what works in them!! N x

      Reply
    • Sumara says

      October 1, 2022 at 10:49 am

      Hey sandy at what time did you cook the chicken in you air fryer and for how long?

      Reply
      • Sandy says

        October 3, 2022 at 3:49 am

        5 stars
        Nagi, I used boneless, skin less chicken thighs — about 6 breasts to 1.5 pounds, so they aren’t huge and cooked them for 13 minutes at 400 degrees. I have a drawer-type fryer and I put parchment paper a 1 inch high rack in the bottom of the fryer to cook them on so the fat can drain away. Hope that helps. Love, love, love your site and your food!

        Reply
  10. Theany says

    February 8, 2022 at 12:50 pm

    5 stars
    Made this under the broiler @450°F about 15 minutes turn out great. Made it twice in a week, everybody loved it! Great combination the flavor’s just right thanks to your detail instructions. Thank You so much for all the wonderful recipes, ALWAYS APPRECIATED IT!!! Nagi & Dozer

    Reply
  11. K says

    February 6, 2022 at 10:37 pm

    Substitute for fish sauce for someone with a fish allergy?

    Reply
  12. AFM says

    January 29, 2022 at 5:31 pm

    5 stars
    This recipe is very easy to make. Marinate what ever protien you decide toput into the dish and be prepared to experience “taste-bud Nirvana!”

    Reply
  13. Bella says

    January 8, 2022 at 1:19 pm

    Can’t wait to try this! Can I use regular vinegar instead of rice vinegar, and if yes, how do I adjust?

    Reply
  14. Emma says

    January 4, 2022 at 5:35 pm

    5 stars
    Wow this is our new family fave! Absolutely delish. Thanks for another wonderful recipe Nagi (and Dozer!)

    Reply
    • AFM says

      January 29, 2022 at 5:36 pm

      I do not recommend using anything but Rice Vinegar as called for. Regular vinegar (cider or white or whatever) will overpower this delish SE Asian dish.

      Reply
  15. driver dom says

    December 24, 2021 at 10:04 am

    Happy Christmas Nagi!
    You are famous in our house.
    Making this again for Christmas, and across the kitchen my wife is doing another recipe of yours at the same time. Gonna be delicious, always is!
    Thanks for your great work, you are a star

    Reply
  16. Stacey Morrison says

    December 13, 2021 at 8:13 pm

    5 stars
    Everyday favourite 😍

    Reply
  17. Sandra says

    November 30, 2021 at 7:03 pm

    5 stars
    Delicious. Thank you. Every recipe of yours so far a success. LEGEND

    Reply
  18. Addie says

    November 15, 2021 at 12:01 pm

    Okay, I don’t know what I did wrong here. I followed the recipe exactly, including the marinating times and it was not good at all. The chicken wasn’t even very flavorful. I had really high hopes based off the other reviews so I was quite bummed. My husband didn’t like it and neither did the kiddo.

    Reply
  19. Shaula says

    November 15, 2021 at 5:55 am

    5 stars
    I made this recipe in the kindergarten I work at in the occasion of the UN day (I live in Norway). It was a TOTAL HIT. Almost all of the kids liked it and the adults loved it. It was a total success and it will most likely become a tradition for the UN day. Thank you so much for sharing this recipe.

    Reply
  20. Nat says

    November 14, 2021 at 6:13 pm

    5 stars
    Love, love, love this dish! A great family favorite, we probably make this at least once a month

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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