Name: Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Vietnamese
Ingredients: 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; 1 lb. boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes; 8 oz. dried vermicelli noodles; 1 medium cucumber, julienned; 2 medium carrots, julienned; 1/4 cup fresh cilantro, coarsely chopped; 1 tablespoon roasted peanuts; 1 lime, wedged (for serving); 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 (adjust to taste)

Jump to Recipe· 4.3 from 43 reviews

If you are craving something vibrant, fresh, and packed with flavor, this Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe is going to be your new go-to. Imagine tender, lemongrass-infused chicken resting on a bed of delicate vermicelli noodles, accented by crisp cucumber and carrots, all brightened up with a tangy, savory sauce and topped with fragrant cilantro and crunch from roasted peanuts. It’s a harmonious dance of textures and tastes, making every bite a celebration of Vietnamese street food right in your own kitchen.

Ingredients You’ll Need

A white bowl filled with four main layers: a base of soft, white rice noodles in the center, topped on the right side with brown grilled chicken pieces; to the left of the noodles are thin long strips of bright orange carrots and light green cucumber arranged neatly; fresh green leafy herbs, including basil and cilantro, fill the top and bottom corners with some lime wedges on the right side near the chicken; a few light brown peanuts are scattered near the noodles and herbs. The bowl is set on a white marbled surface with chopsticks and a gray cloth in the top left corner, and a small bowl of light brown sauce with chopped red and green vegetables sits nearby photo taken with an iphone --ar 4:5 --v 7

To bring this recipe to life, you only need a handful of fresh and pantry staples that contribute essential flavors, textures, and colors. Each ingredient plays a vital role in creating the authentic taste and vibrant presentation that make this dish so special.

Vegetable oil: The perfect neutral oil to start your marinade, helping to blend flavors beautifully.
Soy sauce: Adds a savory umami backbone that complements the chicken perfectly.
Fish sauce: A classic Vietnamese seasoning that brings a salty, deep complexity to the dish.
Sesame oil: Provides a subtle nutty aroma that elevates the entire noodle bowl.
Brown sugar or honey: Just a touch of sweetness to balance the bold flavors.
Garlic: Fresh garlic packs a pungent punch, essential for the marinade’s depth.
Lemongrass stalk: The star herb that infuses the chicken with its bright citrusy fragrance.
Onion: Adds mild sweetness and body to the marinade.
Chicken breast or thighs: Choose skinless and boneless for easy cooking and flavorful bites.
Dried vermicelli noodles: Delicate rice noodles that soak up the sauce and bring tender texture.
Cucumber and carrots: Julienned fresh vegetables add refreshing crunch and vibrant color.
Fresh cilantro: Coarsely chopped for a burst of herbal brightness.
Roasted peanuts: Provide unexpected crunchy contrast on top.
Lime wedges: To squeeze over for a lively, zesty finish.
Rice vinegar: Balances the sauce with gentle acidity.
Granulated sugar, black pepper, red chili: These round out the sauce with sweetness, spice, and subtle heat.

How to Make Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe

Step 1: Marinate the Lemongrass Chicken

Start by blending together the vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass pieces, and onion until smooth. This fragrant marinade is the heart of the dish and will soak into every juicy cube of chicken, delivering authentic Vietnamese flavor in every bite. Toss your chicken pieces in this mixture, cover, and let it chill in the fridge for at least an hour, or overnight if you have time — patience pays off with richer, deeper flavor.

Step 2: Cook the Chicken

Whether you prefer grilling, baking, or air frying, each method works wonderfully. For grilling, thread chicken onto skewers and cook over medium-high heat until beautifully charred and cooked through. Baking offers a hands-off approach, with a quick broil at the end to get that perfect crisp edge. Air frying keeps things quick and juicy without extra oil. Your goal here is tender, caramelized chicken that’s bursting with lemongrass aroma.

Step 3: Prepare the Vermicelli Noodles

In a pot of boiling water, cook the vermicelli noodles for just 2-3 minutes until they soften but maintain a slight chew. Drain and transfer to a bowl to prevent sticking. These noodles create a silky bed under the hearty chicken and fresh vegetables, soaking up the delicious sauce later on.

Step 4: Assemble the Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe

Place a generous helping of noodles into each bowl, then top with your juicy lemongrass chicken cubes. Add the crisp julienned cucumber and carrot strips, sprinkle fresh cilantro and roasted peanuts on top for a mix of freshness and crunch. The layering of these components makes every bite interesting and delightful.

Step 5: Make and Pour the Sauce

Mix fish sauce, rice vinegar, water, sesame oil, granulated sugar, pepper, and finely chopped red chili until the sugar dissolves completely. This vibrant sauce is the finishing touch, tying all the elements together with its sweet, tangy, and slightly spicy accents. Drizzle generously over the bowls, and add extra lime juice to taste for a bright lift.

How to Serve Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe

In this image, a white bowl holds a vibrant dish with three main layers. The bottom layer is thin, white rice noodles, soft and slightly tangled, covering most of the bowl's base. On top, there are several pieces of golden-brown grilled chicken with a slightly charred texture, adding a grilled look. Around the noodles and chicken, fresh green leafy herbs and vegetables are placed, including basil leaves, cilantro, and thin strips of orange carrot and green cucumber. A lime wedge peeks from the side, adding a fresh, zesty touch. A pair of wooden chopsticks holds some chicken and noodles above the bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra chopped peanuts and fresh cilantro leaves on top just before serving. A wedge of lime on the side invites everyone to add a splash of acidity. You can also add thinly sliced fresh chili or pickled vegetables to crank up the flavor intensity and provide an eye-catching pop of color.

Side Dishes

This noodle bowl pairs beautifully with light, refreshing sides like Vietnamese spring rolls or a simple green papaya salad. A bowl of clear broth soup also complements the meal, offering a warm balance to the fresh vegetables and cool noodles.

Creative Ways to Present

For an impressive presentation, serve the components separately so guests can build their bowls as they like. Layer the noodles, chicken, and vegetables in clear glass bowls to showcase the colors. Or wrap the chicken and veggies in rice paper wraps with a dip of the vibrant sauce for a fun bite-sized option.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe, store the chicken and noodles separately from the fresh vegetables to keep textures at their best. Use airtight containers and refrigerate for up to 3 days for optimal freshness.

Freezing

The marinated chicken freezes beautifully before cooking. Pop it in a freezer-safe bag and thaw overnight in the fridge before cooking. However, avoid freezing the assembled bowl or fresh vegetables, as they will lose their crunch and freshness.

Reheating

Reheat the chicken gently in a skillet or microwave until warmed through. Warm the noodles briefly by rinsing with hot water or microwaving covered with a damp paper towel to prevent drying out. Add fresh vegetables and sauce after reheating for the best flavor and texture experience.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs tend to stay moister and have a richer flavor which pairs wonderfully with the lemongrass marinade. Just ensure they’re cut into uniform cubes for even cooking.

Is there a vegetarian alternative for this recipe?

Yes! You can swap chicken for firm tofu or tempeh and marinate it the same way. Grilled or pan-fried, it will soak up all the delicious flavors and still make a satisfying bowl.

What type of noodles works best for this dish?

Dried vermicelli noodles are ideal due to their delicate texture and ability to absorb sauces. Rice noodles of similar thickness can also be used, but avoid thicker noodles that might overwhelm the lightness of the dish.

How spicy is this Vietnamese Noodle Bowl?

The heat level is quite mild and adjustable. The recipe includes finely chopped red chili that can be reduced or omitted for a milder bowl, or increased if you prefer a kick of spice.

Can I prepare the marinade in advance?

Definitely! The marinade can be made ahead and stored in the refrigerator for up to 3 days. This makes assembling the dish quick and easy when you’re ready to cook.

Final Thoughts

This Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe is such a joy to make and eat — fresh, aromatic, and perfectly balanced with textures and flavors. Whether you’re looking for a vibrant weeknight meal or a dish to impress friends with, this recipe is a delicious winner. Trust me, once you try it, it might just become a staple in your kitchen!