Saigon-Style Lemongrass Chicken Vermicelli Bowl

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 drafted and published.

A vibrant Vietnamese noodle bowl featuring tender lemongrass-marinated chicken served over vermicelli and fresh herbs. This Vietnamese-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, lemongrass stalks, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 20 min Serves 4 Vietnamese cuisine 420 cal/serving

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

Ingredients

1 lb boneless chicken thighs
2, finely minced lemongrass stalks
3 tbsp fish sauce
1 tbsp brown sugar
3, minced garlic cloves
1 tsp red chili flakes
8 oz rice vermicelli noodles
1, julienned carrot
1/2, thinly sliced cucumber
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup, chopped roasted peanuts
4 lime wedges

The grilling tools we’d reach for here → 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, mix 2 finely minced lemongrass stalks, 3 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tsp red chili flakes to create a marinade.
Step 2: Add 1 lb boneless chicken thighs to the marinade, coating well, and refrigerate for at least 1 hour.
Step 3: Bring a large pot of water to a boil and cook 8 oz rice vermicelli noodles according to package instructions (about 4 minutes), then drain and rinse under cold water.
Step 4: Heat a grill pan over medium-high heat and cook the marinated chicken thighs for 5-6 minutes per side until fully cooked and slightly charred.
Step 5: Slice the grilled chicken into thin strips.
Step 6: To assemble, divide the cooked vermicelli into 4 bowls, top each with julienned 1 carrot, thin slices of 1/2 cucumber, fresh mint and cilantro leaves (about 2 tbsp each), and sliced chicken.
Step 7: Garnish with 1/4 cup chopped roasted peanuts and serve with lime wedges for squeezing over the dish.