Vietnamese Noodle Bowl with Chicken Recipe
A vibrant and flavorful Vietnamese Noodle Bowl with tender lemongrass-marinated chicken, fresh vegetables, and a tangy, sweet-spicy dressing. This dish is perfect for a light and healthy meal packed with fresh herbs and the perfect balance of savory and citrusy flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Ingredients
Scale
Chicken Marinade
- 1/2 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon brown sugar or honey
- 1–2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces
- 1/2 small onion, roughly chopped
- 1 lb. boneless and skinless chicken breast or thighs, cut into 1.5-inch thick cubes
Noodles and Vegetables
- 8 oz. dried vermicelli noodles
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 tablespoon roasted peanuts, chopped
- 1 lime, wedged (for serving)
Sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground black pepper or white pepper
- 1/2 teaspoon red chili, finely chopped (or to taste)
Instructions
- Make the Lemongrass Chicken Marinade: In a blender or food processor, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic, lemongrass, and onion. Blend for 1 minute until smooth to create a flavorful marinade.
- Marinate the Chicken: Place the cubed chicken in a large mixing bowl or sealable bag. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully infuse.
- Cook the Chicken: Choose from three methods:
– Grilling: Thread 4-5 pieces of chicken onto bamboo skewers. Lightly oil the skewers. Preheat grill over medium-high heat for 3 minutes. Grill skewers for 8-10 minutes per side until chicken reaches 165°F, making sure not to overlap skewers for even cooking.
– Baking: Preheat oven to 425°F. Place skewered chicken on a parchment-lined sheet or oiled rack. Bake for 15 minutes until golden and cooked through. Broil on high for 2-3 minutes to char edges.
– Air Frying: Place about 10 cubed chicken pieces directly in the air fryer basket (no skewers). Cook at 350°F for 25 minutes, shaking the basket halfway to ensure even cooking. - Cook the Vermicelli Noodles: Bring a medium pot of water to a boil. Add dried vermicelli noodles and cook for 2-3 minutes until soft but not mushy. Drain using a strainer and transfer to a mixing bowl. Set aside.
- Assemble the Noodle Bowls: Divide the cooked noodles evenly into serving bowls (about 1.5 cups or 2 oz. cooked noodles per bowl). Top with freshly cooked chicken, julienned cucumber and carrots, chopped cilantro, and roasted peanuts.
- Prepare and Add the Sauce: In a small bowl, whisk together fish sauce, rice vinegar, water, sesame oil, sugar, ground pepper, and finely chopped red chili until the sugar dissolves and the sauce is well combined. Drizzle the sauce evenly over each noodle bowl. Add extra lime juice if desired for additional brightness.
Notes
- Marinating the chicken overnight yields the best flavor and tenderness.
- If grilling, soak bamboo skewers in water for 30 minutes beforehand to prevent burning.
- The air fryer method skips skewering for convenience and cooks chicken pieces evenly.
- Adjust the amount of chili and sugar in the sauce to your preferred balance of spicy and sweet.
- For a gluten-free version, use tamari in place of soy sauce.
- Serve with extra lime wedges for added citrus zing.
Keywords: Vietnamese chicken noodle bowl, lemongrass chicken, vermicelli noodles, healthy Asian recipes, grilled chicken, fresh noodle bowl
