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!!!
Thank you Nagi for another amazing recipe. Thumbs up all round.
I’m so glad you liked it Judy! N x
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.
Woo hoo!!! I am glad you liked it Lily!! N x
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!
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!
Are there other ingredients besides fermented fish and salt listed on the label Maddie? N x
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.
I am happy you liked it Kerrin! N x
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 ❤️
I’m so glad you liked it Nicole!! N x
This is one of our favorites! The sauce is incredibly delicious! I find myself craving this dish all the time.
Also want to add: Sometimes I add a fried egg to this to give some richness from the yolk. So good!
Great idea Mikaila!! N x
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?
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
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!
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!
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
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
Substitute for fish sauce for someone with a fish allergy?
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!”
Can’t wait to try this! Can I use regular vinegar instead of rice vinegar, and if yes, how do I adjust?
Wow this is our new family fave! Absolutely delish. Thanks for another wonderful recipe Nagi (and Dozer!)
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.
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
Everyday favourite 😍
Delicious. Thank you. Every recipe of yours so far a success. LEGEND
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.
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.
Love, love, love this dish! A great family favorite, we probably make this at least once a month