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!!!
Beautiful looking dish! I was in the shop yesterday looking at those beans sprouts asking myself whether to buy them or not… I didn’t. I would omit them but I also have no fish sauce and haven’t seen one around here. Seeing the note there I hoped you would write some substitution but you said the sauce was important 🙁 Noooo! Must do a proper search for the fish sauce 🙂
Hi Julia! Gosh, where do you live?? I thought fish sauce was pretty common everywhere nowadays! 🙂 N x
Hi Nagi,
Love your blog!! I have never used lemongrass or this type of rice noodle. Do you fish it out of the marinade or just leave it in?
Thanks for the compliment Nancy! And that is a good question 🙂 You just kind of shake it off because it’s cut into chunks, not finely chopped, so it doesn’t stick. You don’t want lemongrass getting in your noodle bowl, large chunks are tough. I will update the recipe with this info because it’s a good point! N xx
I’m a vegetarian, is there an alternative to the fish sauce?
Scratch what I said! Another reader just shared this, I read it and I am 99% positive it is a REALLY GREAT substitute! http://www.thekitchn.com/recipe-vegan-fish-sauce-130535
Hi Lisa! I’m afraid that’s a hard one for this recipe because fish sauce is so integral to Vietnamese sauces. For the marinade, I would use Worcestershire Sauce instead (just 1 tsp) but the sauce is hard. I think 1 tbsp lime juice + 1 tsp Worcestershire Sauce + 1 tsp soy sauce might work. As in – it will be a tasty sauce suited to this recipe!
I tried this tonight!! Well, the whole family has….and it was a ROARING SUCCESS!!
I added green onions to the garnishes. The marinade is delightful & lively. It just tastes FRESH.
There is none left.
Just to clarify, it is only gluten free if you use GF soy sauce. I don;t know about the fish sauce but it is worth checking the labels like a hawk!
Ah yes, good point Kathy, thanks!
OMG you made this!! Josie – I kid you not – I have such a soft spot for this recipe! I make it often when I have friends over because it’s a great DIY spread and it meets the various dietary requirements that comes with hosting groups – gluten free, healthy, but still yummy flavours etc etc. You know what I mean! SO GLAD you enjoyed this Josie, thank you so much for letting me know! N x
Thank you soooo much. We order this “cough” way to often at a local vietmanese restaurant and now I can make it perfectly at home. It is exactly what we love so much. This is truly a staple in our busy household. And it’s healthy. So happy to now have this skill set
So happy you tried and enjoyed this Candis! I have a big soft spot for this recipe! 🙂 N x
I made this with beef the other night, and WOW it was so delicious! Very easy to make as well. The Nuoc Cham is especially delicious! This will be made quite often!
Awesome! So glad you enjoyed it Dave, thanks so much for trying my recipe and coming back to let me know! N x
This looks absolutely delicious, and spot on for a noodle bowl in a Vietnamese restaurant. I am wondering if you could suggest an ingredient(s) to add that might up the fiber content a bit. It looks to be a healthy and satisfying recipe, but the fiber content is rather lacking. Just curious if you have any thoughts on this. Thanks very much.
Hi Peggy! You could most definitely add diced vegetables to this if you want!! 🙂
Nagi..Can i get a substitute for the fish sauce?I love your recipes..Its were your talent lies.
Thank you Nakai! Unfortunately I don’t know of a substitute for fish sauce, it is very different from soy sauce, far more complex flavours 🙂 Where do you live? Here in Sydney fish sauce is now sold at all supermarkets!
Nagi, I love the inspiration you leave in my inbox all the time, and the Dozer pics too.
Not taking any credit for this “not-fish” sauce I just found it and it has helped me take my Pad Thai to the next level while staying vegetarian. I am going to try it in this one too.
http://www.thekitchn.com/recipe-vegan-fish-sauce-130535
OMG! You’re a genius Kris, THANK YOU! I just had another reader ask about this! N xx
Nagi, is the rice vinegar measurement in Tablespoons or cups?
Oh bugger!! 😉 Thanks for picking that up Gina. Tablespooons!
this recipe is so good! my friend and I get together multiple times a week and try new recipes and this one was so good!! vermicelli noodle bowls was something i never thought id be able to make on my own, but this was super easy to prepare.. the cucumber was a great fresh crunch! and i don’t even like cucumber XD
i’ve already tried like 5 of your recipes and u haven’t let us down you have become my ‘go to’ food blog ^^
Woo hoo!!! SO GLAD you loved it Stephanie! N x
Dinner turned out DELICIOUS….I’ve just signed up for your site…One question, I used Sunny Maid (from Taiwan) Bean Threads…no directions, but my local asian market told me to soak in hot water for 2 min. then rinse in cold water…They never softened…I even soaked them for 3 min. I couldn’t eat them…do you know what I did wrong? tonight I’m making same dish using zoodles (zucchini noodles)….I’m looking forward to trying so many of your delicious recipes…thanks
Hi Lyn! So glad you “found” me! 🙂 Hmm, that is really odd. There must have been something wrong with the noodles, they should rehydrate very quickly because they are so thin! I’m so glad you enjoyed this!! N x
How can I adapt this recipe using left over rotisserie chicken? Would I marinate chicken and just sauté until warm?
Hi Lyn! Yep, you got it. 🙂 Just cook briefly on very high heat so the outside gets a bit caramelised and the chicken warms through. It will be lovely!
VERY, VERY good…and so fresh! The marinade works well with any meat or seafood. I know this because I made the recipe 3 times in the last 2 weeks with shrimp, boneless chicken thighs, and pork tenderloin. Obsessive? No. It’s just that tasty! I have added crispy shallots, green onions, and chopped, roasted peanuts. After cooking the rice vermicelli, I sprinkled it with sesame oil – yet another level of flavor. Thank you. I’ll be checking out your other recipes.
Hurrah! Suejette, I am SO PLEASED to hear that you enjoyed it so much! I am obsessed with this marinade 😉 It works extremely well with wings and pork cutlets too (I have both on the blog)! The searing adds the final touch 🙂 Thank you for your kind words! I am so SO glad you enjoyed this, it really is a personal favourite of mine 🙂
I made this for company. We loved loved loed it. so fresh. Thanks for the recipe 🙂
I’m so glad you enjoyed it!! It is so fresh, isn’t it?? But still chock full of flavour from the marinade and sauce. I am so happy you and your friends/family enjoyed it! Thank you for coming back to share 🙂
I made this on the weekend. What a hit, we all loved it. I will make this again and again 🙂
I’m so glad Donna! Can’t tell you how happy it makes me to hear you enjoyed it so much! 🙂
I like this green bowl very much. Particularly, green vegetable. One more thing, many Vietnam dishes ear similar Thai’s too.
Oh wow, really? I didn’t know there was a Thai dish like this! I must have a look into it 🙂 Thanks for the tip!
This is a perfect comfort food goodness in a bowl. Will be making soon for dinner!!
Wow! What a transformation … that vietnamese chicken bowl looks Amazing and sounds Delicious . Give me that anytime and I would be a happy camper!
Thanks very much!! Yes, I’m pretty happy to have this anytime too!
Another amazing dish! The chicken has such a perfect char on it, I wish I could eat it off the screen! And I know exactly what you’re talking about with some of your favorite recipes falling into the, ‘never to be seen’ category because they were created early in the life of the blog. I’ve been rephotographing and reposting some of my favorites too! You’ve come so far in 3 months, it’s truly impressive! It’s crazy to think what delights you’ll bring in another 3 months! Can’t wait to see! 🙂
Thanks Kathleen! Thought you might like this one, knowing your love of Vietnamese food! 🙂
Absolutely awesome noodle dish, Nagi. It’s a great combination of flavors and textures and the sauce is so easy to make! And I’m digging the new and improved pics 😉
Thanks Farah! The flavours are pretty amazing. I can’t take credit for it, thank the millions of Vietnamese that have been making this for centuries!