Description
This Vietnamese Lemongrass Chicken recipe features tender chicken marinated in a fragrant lemongrass and garlic mixture, grilled or pan-fried to a perfect golden brown. Served with fresh vermicelli noodles, crisp vegetables, herbs, and a tangy Nuoc Cham dipping sauce, this dish is a vibrant and healthy midweek meal ideal for meal prep or impressing a crowd with authentic Vietnamese flavors.
Ingredients
Chicken and Marinade
- 600 – 800g / 1.2 – 1.6lb chicken thigh fillets, skinless and boneless (or breast)
- 1 stalk lemongrass, white part only, bruised and sliced into pieces
- 2 garlic cloves, finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce (all purpose or light soy, NOT dark soy)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc Cham (Vietnamese Sauce)
- 1/4 cup fish sauce
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 garlic cloves, finely chopped
- 1 red birds eye chili, finely chopped
- 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 chili (for garnish – optional)
- Lime wedges (to serve – optional but recommended)
Instructions
- Marinate Chicken: Combine chicken thigh fillets with lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well and set aside to marinate for at least 1 hour and up to 24 hours in the refrigerator to allow flavors to develop.
- Cook Chicken: Heat 1/2 tablespoon of oil in a frying pan over medium heat or prepare a BBQ grill. Remove the chicken from the marinade, shaking off large pieces of lemongrass. Cook the chicken for 3-4 minutes on each side until dark golden brown and cooked through, about 6-8 minutes total. Remove from heat and allow the chicken to rest for 5 minutes, then slice thinly.
- Prepare Nuoc Cham Sauce: In a bowl, combine fish sauce, rice vinegar, white sugar, water, chopped garlic, red chili, and lime juice. Stir until sugar dissolves completely. Adjust the seasoning to taste and let sit for at least 20 minutes for flavors to meld.
- Cook Noodles: Soak the dried vermicelli noodles in hot water for 3 minutes or follow packet instructions. Drain and rinse under cold water to prevent sticking.
- Assemble the Bowl: Place the noodles in individual serving bowls. Top with julienned carrots, cucumbers, sliced iceberg lettuce, bean sprouts, fresh mint and cilantro. Arrange the sliced lemongrass chicken on top. Drizzle generously with 3-4 tablespoons of Nuoc Cham sauce per serving. Garnish with sliced red chili if desired, and serve with lime wedges on the side.
- Serving Suggestion: Alternatively, present all components separately on platters and bowls allowing guests to assemble their own noodle bowls according to taste.
Notes
- Use the white part of lemongrass only and bruise lightly to release aroma, keeping pieces large enough to remove before serving.
- Fish sauce adds depth without a fishy taste and is key to authentic flavor.
- Red birds eye chili can be substituted or omitted to adjust spiciness; chili paste can also be used.
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- Vegetables can be varied, such as adding bell peppers or snow peas for alternative crunch.
- This chicken can be marinated and frozen; defrost in the refrigerator allowing it to marinate during thawing.
- This recipe lends itself to a DIY noodle bowl setup for casual gatherings.
- Nutrition estimates are per serving based on four servings.
