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:
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!
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!
Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
Vietnamese Caramelised Pork Bowls – the super quick version of the above
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!!!
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.
This is fabulous! I downloaded all from your Vietnam visit, keep traveling!
I always recommend your site to friends. Thanks
Thanks so much Walle!
ciao! le ricette buone
sei davvero una professionalista in cucina .mi piace moltissimo, anche tuo Doser – stupendo cane!
Thank you so much ❤️
Just so delicious Nagi !
The Nuoc Cham was sensational and I could have drunk the lot 😂
I cooked it in a frypan on the stove top but I would imagine it would be even better done on the barbie . .
Oh it’s so good on the barbie, but to be honest, still delicious in a frypan 🙂
Hi Nagi,
Which type of fish sauce do you use for marinating? I have both the 3 Crab brand and Squid brand but not sure which is best for marinating or the difference between the two. Also if substituting with frozen minced lemongrass how much should I use? e.g. 1 tbsp?
Thank you so much for sharing all these amazing recipes. I will be attempting to make this tomorrow and I’m super excited to see how it turns out. 🙂
xx
Hi Twee, any brand will be find in this recipe – if using minced lemongrass, use 1 tbls as per the recipe notes. I hope you love it!!
Nagi !!!!Oh my!!! How delicious this is.. Chicken tender as… Lots of lipsmaking and mmmmmm’s over the dinner table. Served with your suggested salad and rice . Needless to say the extra I cooked for lunch the next day vanished as well.
I’m so glad it was a hit Dee!!!
Hello Nagi,
Could you please specify the number of mL in a tablespoon? I Australia our tablespoon is 20 mL compared with 15 mL in USA. Also cup size ?
Thanks
Hi Pauline, the short answer is – I use 15 ml but in the vast majority of my recipes, it does not matter if you use 20ml or 15 ml. BUT if it does matter, I either specify as such or I say 4 tsp (which is 20 ml) or 3 tsp (which is 15 ml) instead (because teaspoons are more standard across the world). 99% of the time it’s baking recipes where it matters. Or where I use a very strong sauce like dark soy sauce. And in those cases, I always cater for the difference. I also use a 250ml cup – N x
Yes this Vietnamese lemongrass marinade is truly INCREDIBLE!
Thank you for sharing with us.
After 25 years of anticipation, I
gratefully thank you, for briging the taste of specialized restaurants in my kitchen!
For ever gratefull, Michelle D
Yum! I found this to be the perfect work lunch that I can prep on a Sunday arvo. Fuss-free, and yummy and refreshing to eat.
Yes totally!!
I made this recipe for a family dinner. I had my daughter try it before we left for the dinner. She looked at me and said “what kind of witchcraft is this? Do we have to share this?”
Hahaha! I love it Dianna!
I made this for dinner last night and my husband and I loved it. I added some extra sugar to the dressing but that was it. It was pretty quick and easy to make too.
Perfect Steph!
Made this tonight and it’s just like my Vietnamese MIL’s lemongrass chicken (maybe better!)
Woah what a compliment!! I’m so happy you loved it Ann!
I love this. Better than my local Vietnamese restaurant
Woah what a compliment, thanks so much Mary Jo!
Everyone in the family loved it. Very refreshing and so easy to prepare. Thanks Nagi! x
I’m so glad you loved it Silvia!
I never have fresh lemongrass, so bought some lemongrass powder. It works great in this marinade … though, I don’t think it would work in a stir-fry.
Hi Chris – that’s great to know, even the tube of lemongrass paste is a really good substitute – N x
Me gustan mucho sus recetas. Gracias
Made this tonight for my family and it was such a hit! What a flavorful, light and delicious meal. The marinade alone was worth making but then putting it all together as a delicious salad bowl made it all the more fabulous! This will definitely become a routine guest in our house!
Wahoo, that’s awesome to hear Lauren!
So simple but so delicious! Better than takeout (and healthier).
And you know EXACTLY what goes into it Gisele, I’m so happy you enjoyed it – N x
Hi Nagi, I’m so glad I found your website. When I saw that this is your specialty dish that friends/family request all the time I knew it’d be amazing. I tried a couple other lemongrass chicken recipes before I found yours and yours is by far the best! It has become a weekly dish for us. I’m excited to try your chicken shawarma recipe next! Thanks for sharing your recipes 🙂
You’re so welcome Kay, I know you’re going to love the Shawarma!
Can I cook the beansprouts as I don’t like the raw taste of it.
Thank you
Sure can Jane – N x