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!!!
Hi Nagi, I am on a medical diet called low FODMAP because I have many food intolerances. Unfortunately garlic is one of the foods I can’t have. In the marinade I could substitute garlic infused olive oil for the vegetable oil to get the garlic flavour but I don’t know what to do about it in the Nuoc Cham. Can you make a suggestion please? I really want to make this recipe!!
Hi Raelene! Can you have onion? If so, sub with finely chopped eschallots! N xx
What a gorgeous looking dish. I will definitely try this!
Hope you do Dee! It’s SO delish!
Just FYI: Soy Sauce is not gluten free. While most people with Celiac or gluten sensitivities know this, when you put the statement that this recipe is gluten free, those cooking for friends with gluten issues may not realize this. They do make gluten free soy sauce, but you may want to clarify that if it is intended to be gluten free, you will either have to leave out the soy sauce, or use gluten free soy sauce.
Thanks for the reminder Rebecca, I thought I had updated the recipe 🙂
To me fish sauce does taste fishy! Many restaurants deny putting any in the sauce, they figure it’s not fishy, but I can taste it and sometimes it makes me gag. Which is too bad because I love grilled chicken or pork with lemongrass (without the fish sauce). Will try this without the fish sauce.
Hi Rachel! I honestly can’t taste it and never had anyone give negative feedback about fish sauce. It has more complex flavors than soy sauce. 🙂 I would suggest subbing with ordinary soy sauce. Hope you enjoy! N x
Wonderful dish! I made it for the first time last week and my son has been asking me since to make it again and again. Thank you!
That’s SO GREAT to hear Julia! Thanks for letting me know! N xx
Hi Nagi
Made Vietnamese Noodles and it was perfect, definitely will make it again. I also made Chicken Shawarma, it turn out a little too salty.
Thank you for your recipes.
That’s wonderful to hear Chai, thank you for letting me know! N xx
Hi Nagi. Can I use lemongrass paste instead of fresh? If so how much. Thanks.
Hi Steven! Just updated the recipe, I would use 1 tbsp 🙂 (Note 1) N x
Nagi, This was really delicious. Very healthy and lite. The marinade on that chicken you should bottle & sell. Have some leftover fior lunch tomorrow. Bonus. 🙂
I’m so happy to hear that Steven! this is a personal favourite. 🙂 Thank you for taking the time to come back and let me know – N xx
Made this last night. Unfortunately, I have never used rice vermicelli noodles before and followed the directions above because the package had no English directions. The texture was way too crisp- more like a pile of dental floss. I’ll know better next time and may try a noodle that is a little wider. Mine was super thin. Otherwise tasty.
Hi Ann! Rice noodles should just be soaked in boiled water 🙂 Try that, it will work! N xx
Ok thanks. The recipe said hot water so I boiled water and let it sit for 5 minutes because I was afraid if I boiled it, it might adversely affect the noodles.
Nope, pour a freshly boiled kettle right over them!
I have never used lemon grass before but bought a lemon grass plant after visiting Vietnam this year and enjoying the good flavors there. I do not see any white section on it. Are there different types of lemon grass? Can I just use the green?
Hi Ann! I’m sorry, I don’t know enough about lemongrass to know if yours might be a different type 🙂 As long as it smells of lemongrass, you can use it but please make sure you slice them large enough so you can brush it off the chicken before/after cooking because the green part is reedy and you don’t want to bite into it! 🙂
I wonder if you can tell me if these are rice noodles?
IMG_5083.JPG
I’m sorry Ann I can’t see the photo! 🙂
I have been thinking of making this. I love, love Vietnamese food and normally buy this dish in the restaurant in town. So I would like to make it at home. Can’t wait to make it for my family 🙂
Hope you do try it! It is SO GOOD!
Ok I started to marinate the chicken. I have a quick question. Can I marinate it for a couple of days? Also I would love to garnish it with peanuts. Can you pls tell me which one to use? Thanks a lot!
Hi Carmel! Couple of days will be fine, I’ve done that before 🙂 Normal peanuts, salted or unsalted, roughly chopped would be terrific!
hi!
I ve made this today at work. just brought cooked noodles, sauce and chicken with veggies. quickly chopped vegetables at office kitchen and served two plates (for me and for my husband) as at your photo) beautiful!! every college was watching at our table.) even my chef asked for the recipe. here in russia people rearly cook proper asian food at home.
what was so light simple and delicious.
thank you!!!!! million stars.
I’m so pleased to hear that Roxane! Thank you for letting me know! N xx
Just made this with rice. It was delicious! The accompanying sauce is incredible. Big fan of your recipes, Nagi. Hello from the UK! x
High praise! I’m so pleased you enjoyed this Justina, thank you for letting me know! N xx
Made this today with beef, was delicious! The ‘marinade freeze’ is superb. Many thanks once again Nagi x
So pleased to hear you enjoyed it Victoria! 🙌🏻 Thanks for letting me know. 🙂 N xx
The marinade was really nice. I wanted lemon grass and cilantro flavor for tonight’s dinner. And this hit the spot. It was the first time I cooked mung bean noodles and I’m glad it came out all right. Thank you for the recipe!!!
WHOOT! 🙌🏻
Is rice vinegar same as the Chinese rice wine?
Using the chicken marinade, I made this using pressed tofu instead, cooking the tofu in my air fryer until slightly crispy. It was delicious!
Ooooh! You nailed it! 🙂
Do you cook the beansprouts or to be eaten raw? Thanks
Hi Jane, nope, use them raw 🙂 That’s the way it’s done!
Making this today! can’t wait to eat! will post on Instagram
Oooooh!!!! Hope you love it Heidi! 🙂
Hi Nagi,
I love all your recipes! I was wondering if I am able to substitute white vinegar for the lime juice?
Hi Michelle, thanks for your kind words! 🙂 The sauce already has lime juice in it and the rice vinegar has more complexity to it than straight lime juice so I’m afraid I think the sauce will be lacking something if you sub the vinegar with more lime juice. Sorry! Promise it’s worth finding, it is a very versatile ingredient in Asian cooking! And great for salad dressings because it isn’t as sharp as western vinegars 🙂
As a Vietnamese person, I can tell you that my mother always made her fish sauce dipping sauce with ONLY lime juice. It wasn’t until I was older and watched youtube and such that I saw people using vinegar. I think vinegar is just cheaper and easier to use than lime juice, but no way is it better than using lime juice as limes are a very SE Asian ingredient. If given a choice, always go with lime juice. You can always mix in some vinegar, but lime juice should be the staple sour ingredient.
Thank you for your wonderful insight Hang! I appreciate it! 🙂 N xx