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Lemongrass Chicken Vermicelli Bowl

Course Main Course
Cuisine Vietnamese
Keyword bowl, chicken, vermicelli
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 544kcal
Author Liza Agbanlog


  • 3 lemongrass stalks , tough outer layers removed and sliced into ½-inch pieces
  • 1 shallot , peeled
  • 2 cloves garlic , peeled
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • ½ tsp crushed red pepper flakes
  • 4 boneless skinless chicken thighs , pounded to an even thickness
  • 2 tbsp vegetable oil
  • 8 oz dried rice vermicelli
  • 5 oz carrots , peeled and julienned
  • ½ English cucumber , julienned
  • A handful of fresh mint leaves
  • A handful of fresh cilantro leaves
  • ¼ cup peanuts , coarsely chopped
  • Lime wedges , optional

Nuoc cham sauce

  • 2 cloves garlic , chopped
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 3 tablespoons sugar
  • 3 tablespoons fresh lime juice or 4 tablespoons white vinegar
  • 4 tablespoons fish sauce
  • 1 cup water


Prepare the lemongrass chicken:

  • Place the lemongrass, shallot, garlic, fish sauce, soy sauce, brown sugar, lime juice and pepper flakes in a food processor and process until it turns into paste. Place the chicken thigh and paste in a resealable plastic bag, seal and toss to coat the chicken pieces completely. Refrigerate for 1 hour or overnight.
  • Remove the chicken from the plastic bag and scrape off any excess marinade from the chicken. Discard the marinade.
  • In a large skillet, heat the oil over medium heat. Add the chicken and cook, flipping halfway through, until brown and no longer pink inside, 8 to 10 minutes total. Set aside for 5 minutes and then slice into thin pieces.

Prepare the vermicelli:

  • Bring a pot of 6 cups water to a boil. Remove from the heat. Add the noodles and let stand for 5 minutes. Rinse under cold running water and drain well.
  • Prepare the nuoc cha sauce:
  • Combine all the nuoc cham ingredients in a small mixing bowl. Stir to dissolve sugar.

To assemble:

  • Divide the vermicelli noodles among 4 bowls. Top with the sliced chicken pieces, carrots, cucumber, mint leaves, cilantro leaves and peanuts.
  • To serve, drizzle with the sauce and a squeeze of lime juice, if using.


Calories: 544kcal | Carbohydrates: 70g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 2259mg | Potassium: 666mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6061IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 3mg