Lemongrass Chicken Vermicelli Bowl

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled lemongrass-marinated chicken served over fresh vermicelli noodles with crisp vegetables and a tangy fish sauce dressing. This Vietnamese-inspired chicken recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz boneless chicken thighs, sliced thinly
2 tbsp lemongrass stalk, finely minced
2 cloves garlic, minced
3 tbsp fish sauce
1 tbsp brown sugar
1 tbsp vegetable oil
6 oz rice vermicelli noodles
1/2 cup cucumber, julienned
1/2 cup carrot, julienned
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 tbsp chopped roasted peanuts
4 lime wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
Step 2: Meanwhile, soak 6 oz rice vermicelli noodles in hot water for 8-10 minutes until soft, then drain and set aside.
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.
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.
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.