Saigon-Style Lemongrass Chicken Vermicelli Bowl
A vibrant Vietnamese noodle bowl featuring tender lemongrass-marinated chicken served over vermicelli and fresh herbs. This vietnamese-inspired chicken ready in about 35 minutes pairs boneless chicken thighs, finely minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saigon-Style Lemongrass Chicken Vermicelli Bowl take to make?
Total time is about 35 minutes (15 min prep + 20 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 Saigon-Style 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Saigon-Style 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 Saigon-Style 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 Saigon-Style 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.
