Vietnamese noodles with lemongrass chicken, served in a rvs bowl, with the chicken on top.

Vietnamese Noodles with Lemongrass Chicken

These Vietnamese noodles make a perfect weeknight dinner. Add lemongrass chicken and nuoc cham and it’s a full meal. We like to try out different cuisines and this recipe relies heavily on Vietnamese cuisine. Nuoc cham is a popular Vietnamese sauce. The lemongrass chicken with noodles is prepared with more ingredients you’ll find in the Vietnamese kitchen. My son loves noodles and this was a healthy meal he enjoyed, and so did my husband and I.

The list of ingredients may be long, however the marinate and sauce have largely similar ingredients. I simply love chicken thigh fillets, they have more flavor than regular chicken fillets. The chicken thighs are marinated in a mix of garlic powder, lemongrass, fish sauce, lime juice, olive oil, cane sugar and soy sauce. The ingredients needed to prepare the nuoc cham are vinegar, fish sauce, sugar, garlic powder, water, lime juice and a red pepper. This is all served in a bowl with vermicelli noodles, lettuce, bean sprouts, carrots, cucumber, mint, olive oil and cilantro.

Are you more of a drumsticks fan, than this recipe is perfect: Fried Rice with Broccoli and Devilish Drumsticks. If you’re more of a rice fan, then have a look at Butternut Squash Fried Rice with Bok Choy or Aromatic Ghee Rice.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Vietnamese Noodles with Lemongrass Chicken

Allergies: chicken, garlic, lime, gluten, sugar.


600 grams chicken thigh fillets, skinless and boneless

1 stalk lemongrass

Garlic powder

1 tablespoon lime juice

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons cane sugar

1 tablespoon olive oil

1/8 cup fish sauce

2 tablespoons vinegar

1 tablespoon sugar

¼ cup water

Garlic powder

½ red chili pepper

1 tablespoon lime juice

½ tablespoon olive oil

200 grams vermicelli noodles

6 small carrots

2 cucumbers

1 small bag of iceberg lettuce

125 grams bean sprouts

Dried mint leaves

Dried cilantro


Bruise the lemongrass and chop it into large pieces. Slice the chicken thigh fillets into pieces. Combine lemongrass, garlic powder, lime juice, fish sauce, soy sauce, cane sugar and olive oil in a bowl into a marinate. Add the chicken thigh fillet pieces to the marinate, mix and place in the fridge for at least an hour.

In a frying pan heat ½ tablespoon of olive oil. Take the chicken thigh pieces from the bowl. Cook the chicken pieces in the frying pan until cooked through.

In a bowl mix fish sauce, vinegar, sugar, water, garlic powder, chili pepper and lime juice into nuoc cham sauce. Make sure the sugar is dissolved and then set aside for 20 minutes.

Chop carrots and cucumbers julienne style. Place vermicelli noodles 5 minutes in boiling water or according to package instructions. Drain and rinse with cold water.

Place vermicelli in a bowl. Top with the vegetables, seasoning, chicken pieces and nuoc cham sauce. Serve and enjoy!


  • Recipe source is Recipe Tin Eats.
  • Enough for 4 persons as dinner.
  • Olive oil can be replaced with another vegetable oil.
  • Garlic powder can be substituted with 2 finely chopped garlic cloves.
  • The dried mint and cilantro can be replaced with fresh mint and cilantro.
Ingredients, placed on the kitchen counter
Chicken and marinate in a glass bowl
Chicken and marinate
Nuoc cham sauce, in an earthen bowl
Nuoc cham sauce
Vermicelli noodles in an rvs bowl
Vermicelli noodles
Topped with cucumber and carrots in an rvs bowl
Topped with cucumber and carrots
Soybean sprouts added in an rvs bowl
Soybean sprouts added
Lettuce on top in an rvs bowl
Lettuce on top
Vietnamese noodles with lemongrass chicken, served in a rvs bowl, with the chicken on top.
Vietnamese noodles with lemongrass chicken
Vietnamese noodles with lemongrass chicken served on a blue plate
Vietnamese noodles with lemongrass chicken

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