Lemongrass Chicken Vermicelli Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Grilled lemongrass-marinated chicken served over fresh vermicelli noodles with crisp vegetables and a tangy fish sauce dressing. This vietnamese-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, sliced thinly, lemongrass stalk, finely minced, garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 14 oz thinly sliced chicken thighs with 2 tbsp minced lemongrass, 2 minced garlic cloves, 3 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Marinate for at least 30 minutes.
  2. Step 2: Meanwhile, soak 6 oz rice vermicelli noodles in hot water for 8-10 minutes until soft, then drain and set aside.
  3. Step 3: Heat a grill pan over medium-high heat and cook the marinated chicken for 3-4 minutes per side until cooked through and slightly charred.
  4. Step 4: To assemble, place the drained vermicelli in bowls. Top with grilled chicken, 1/2 cup julienned cucumber, 1/2 cup julienned carrot, 1/4 cup fresh mint, and 1/4 cup fresh cilantro.
  5. Step 5: Garnish with 2 tbsp chopped roasted peanuts and serve with 4 lime wedges to squeeze over just before eating for a bright finish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Lemongrass Chicken Vermicelli Bowl take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemongrass Chicken Vermicelli Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic, minced from drying out.

Can I substitute ingredients in Lemongrass Chicken Vermicelli Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemongrass Chicken Vermicelli Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemongrass Chicken Vermicelli Bowl?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes