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!!!
I had asked Nagi if it was okay to use lemongrass-turmeric paste and she assured me that would be fine. I made this recipe for my husband and daughter for lunch today. She has always rated my recipes with stars ever since she was able to make a star with a pencil. Today’s meal she rated 5 stars, her highest rating. Hubby added more red pepper and vinegar to his bowl, but claimed to be able to taste the fish sauce in the Nuoc Cham–daughter and I could not. We all loved this and it was really easy to make.
In addition to the use of lemongrass-turmeric paste I also used roasted garlic infused rice vinegar, since it was all I had on hand–worked fine. The only thing I would do differently is to break the rice noodles into smaller pieced before cooking. We used scissors to cut them as we drew them out of the serving bowl into our individual bowls. Also followed Nagi’s suggestion of using a platter for the ingredients with a bowl of noodles and a bowl of Nuoc Cham and ladle for a do it yourself plate. Yummmmmmy
Ohhh! Love hearing that! Means even more knowing it’s your daughters’ rating! N x
It was such a pleasure to eat this, having marinated the chicken in the morning and made for dinner, it was like being in a Vietnamese restaurant, but not! 🙂 It made 4 generous portions (yay!)
The only hiccup was the chilly…. hubby said it was far too much. Next time I will de-seed them and it should be alright 🙂
My family and I LOVED this dish, thank you!
Love hearing that Amy! Thanks for sharing your feedback! N x ❤️
Is this dairy free?
Yes, as per the recipe and ingredients, so dairy involved! 🙂
This is delicious. Thank you for sharing. Im making it in bulk and freezing it. Do you know how long the Nuoc Cham will last in the fridge?
I have the same question re: Nuoc Cham!
Hi Nagi,
This looks amazing and I want to make it! Do I need a cast iron pan to cook the chicken?
Not at all! Any pan will do – or BBQ! N xx
Oh wow!!! This is an amazing recipe and really not that hard to put together once you have everything. I was completely bored with cooking for my kids and decided to try and make something I like to eat for a change and hey presto both kids loved it too!
I’ll definitely try out your other recipes thanks so much!
Nagi, I made this tonight and it was love at first bite. Delicious! So fresh and tasty. It’s being added to my recipe folder.
I have tried several of your recipes, and you never disappoint. Thank you for making dinner time fun and delicious!
Danielle xx
Superb! Fresh tasty & a very tasty light meal!
Thankyou Nagi x
I’m so pleased you enjoyed this Cathy! Thanks for letting me know! N x
What brand of fish sauce do u use? I bought one (a cheap one) bc I was told the taste was the same, I would be paying more for the brand. Is that true? Any recommendations? Thank u!
Absolutely delicious!!! LOVED this one! My hubby loved it too! I am keen to try some of your other recipes now! 🙂
That’s so great to hear!! Thanks so much for letting me know Brittany 🙂 N x
Thank you, Thank You, THANK YOU!!! This recipe is just what I’ve been looking for! And the video was excellent! Thank you very much Nagi. 🙂
That’s terrific to hear Taalib! Thanks for sharing your feedback! N x ❤️
I love your recipes, tonight we had the chicken shawarma and everyone including the five year old loved it! I was looking for another of your recipes and came across this one. I have a severe anaphylatic allergy to all seafood. Is there a substitution I can use instead? I know that it will change the taste but I really want to try this recipe!
Hi Allison, I totally understand, I have a friend who is the same! Just use normal soy sauce 🙂 N xx
Fantastic Nagi- you never disappoint with bags of flavour and simple to make recipes
That’s so great to hear Michelle! Thanks for letting me know – N x ❤️
Hi Nagi, this was so tasty and fresh. The chicken was to die for! Thanks heaps.
That’s so terrific to hear Jen!!!! Thank you were sharing your feedback – N x ❤️
I made this for my in-laws when they came in town. I used country style pork. Everyone was very impressed; it was delicious! I would play around more with balancing the vinegar/sugar ratio in the sauce next time. I spend hours searching for recipes and reading reviews on line only to be disappointed when I make the dish. I’ve made 2 recipes on this sight, and both were excellent. Thank you Nagi. Also, I appreciate the structure, simplicity and videos on your website as well. Keep up the great work. 🙂
That’s terrific Nicole! Thanks for letting me know! N x ❤️
Hi Nagi,
I absolutely love your recipe and make it all the time!
So easy to follow and tastes amazing!
I wanted to let you know that I am sharing it on a food blog that I am making for a uni project. I hope that is okay with you!? I have added a link to your page and given you a little write up. I hope it allows even more people to come here and find your delicious recipes!
Thanks for sharing your recipes 🙂
Hi Alysse, so flattered! Thanks!! N xx
Hi – are the photos above yours? I’ve recently discovered that a company promoting and selling meals online are using images they’ve taken from other places – gourmet food traveller, etc. this company has not referenced the use of the photos they are using and seem to be continuing this unethical and illegal practice. Check out their website so youre able to see your own photos being used to promote their products: https://www.juk.co.nz/collections/home-delivery
Oh no!!!! 😤 Thank you so much for letting me know, I will have a look. N x
Hi Nagi
I was wonder if it would be ok to pre cut the vegetables for the salad a day in advance?
Should be just fine Antonella! N x
Trying this out over the weekend, looks great!
Hope you love it Chris! N x
I made the chicken noodle with lemongrass bowl. Can I use the same recipe for the shrimp dish or it it better to use this recipe (without lemongrass)?
BTW the chicken dish was simple and tasted incredible!
Its a very versatile recipe rose 🙂 i often make it with shrimp and with spring rolls – delicious! My personal taste is no lemongrass on the shrimp but thats just me. I pan fry with garlic myself. Hope this helped a little bit.
made the chicken last nite and used in you spring rolls, was excellent. having this tonite with leftover chicken. sort of like a de-construted spring roll with a different sauce. sure i will love this also. i live in florida and have an over abundance of large clumps of lemongrass, so always looking for ways to use it.
currently pulling up huge clumps to give away to make more room for pineapples. i use the leaves and bruise them and put in my tea. mexicans use this to make tea for medicinal purposes.
I’m so pleased to hear that Terry! Thanks for letting me know! N xx ❤️
Hi Rose! Sorry I’m not following – you mean the Vietnamese Shrimp Noodles??
The Chicken Noodle Bowl was amazing and I have made it many times. I see that the recipe can be used for Shrimp; I was comparing it to the Garlic Shrimp Noodle Bowl. After re-reading the recipes, I have found the answer to my question.
I’m really enjoying your recipes!
I’m pleased you enjoyed it Rose, thanks for letting me know! N x