Easy Vietnamese Noodles with Lemongrass Chicken

These Vietnamese noodles with marinated lemongrass chicken drizzled with Nuoc Cham (Vietnamese sauce) are so refreshing and whet your appetite, especially in the summer. I especially love the chicken, it’s full of fresh lemongrass flavor. And the start is the Vietnamese noodle sauce (Nuoc Cham). It’s sweet, sour, and slightly spicy from fresh chili, tart from fresh lemon, and umami from fish sauce. This is one of my best summer dishes, and I’m happy to share it with you.

Lemongrass chicken recipe:

My Vietnamese marinated lemongrass chicken recipe is so easy. You only need 4 ingredients: Fish sauce, sugar, lime juice and fresh lemongrass or lemongrass paste. I usually make a big batch and freeze it, the best meal prep.

• Lemongrass – I used lemongrass paste instead of fresh lemongrass. Sometimes it’s not easy to find fresh.
• Fish sauce – I recommend using fish sauce and not soy sauce or any other sauce to replace it. This is because its flavor is so umami that it cannot be substituted. And most Asian dishes use a lot of fish sauce. So you should have one in your refrigerator.

What do you need:

CHICKEN AND MARINADE:

• 700~800g / 1.3 – 1.6 lb chicken thigh fillets
• 3 tbsp fish sauce
• 2 tbsp sugar
• 1/2 fresh lime juice

NOODLE BOWL:

• 300~ 400g / 11 – 14 oz Vietnamese rice noodles (Tapioca stick)
• iceberg lettuce
• carrot and white radish pickles
• lime wedges

NUOC CHAM (VIETNAMESE NOODLE SAUCE) :

• 1/2 water
• 1/4 fish sauce
• 4 tbsp apple cider vinegar (rice vinegar)
• 3 tbsp sugar
• 2 garlic cloves
• 1 fresh lime juice
• 1/2 fresh red chili or any chili sauce

• Vietnamese rice noodles (Tapioca stick) – If you can’t find them. You can also use Asian vermicelli noodles. They’re gluten-free.
• Carrot and white radish pickles – These are the traditional Vietnamese pickles that you can eat with most dishes.
• Fresh lime juice – I recommend using fresh lime juice, it makes it taste even fresher.

How to make:

CHICKEN AND MARINADE:

1. Put chicken in a zip bag, add fish sauce, sugar and lime juice. Mix well. Marinate for at least 3 hours or overnight.

NOODLE BOWL:

1. Bring a medium-sized pot of water to a boil, take the pot off the heat and add the Vietnamese rice noodles.
   Let the rice noodles soak in the water until they’re soft, about 5 minutes. Drain in a bowl and let cool. Set aside.

NUOC CHAM (VIETNAMESE NOODLE SAUCE):

1. Chop garlic and fresh chili and place in a bowl.
2. Add sugar, fish sauce, apple cider vinegar, lime juice and water. Mix well and set aside.

COOK THE CHICKEN:

1. Heat the pan over medium heat, pour in the oil and add the chicken. Don’t turn it once the bottom side is golden brown.
2. Turn it to the other side and fry it until it’s cooked.
3. After 2 minutes, cut the chicken into slices.

ASSEMBLY:

4. Serve the chicken with rice noodles, slices of lettuce, carrots and white radishes pickles and drizzle the Vietnamese noodle sauce on top.
5. Don’t forget to squeeze a juicy lemon on top for refreshment.

What goes well with Vietnamese noodles with lemongrass chicken:

Bubble Tea

Ramen Egg

Taro Milk Tea Boba

Marinated Cucumber Salad

More Vietnamese food:

Easy Vietnamese Caramelized Pork Bowls

Vietnamese Rice Paper Rolls (Spring Rolls)

Watch how to make:

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