Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant bowl of vermicelli noodles topped with juicy lemongrass chicken, crisp vegetables, and a tangy fish sauce dressing. This vietnamese-inspired chicken ready in about 30 minutes pairs chicken thighs, boneless and skinless, stalks lemongrass stalks, minced, garlic cloves, 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: 15 min Cook: 15 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 1 lb boneless skinless chicken thighs, 2 minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Mix well and marinate for 30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the chicken for 4-5 minutes per side until cooked through and slightly charred. Let rest for 5 minutes, then slice thinly.
  3. Step 3: Soak 8 oz rice vermicelli noodles in hot water for 5 minutes or until tender. Drain well.
  4. Step 4: Prepare the dressing by whisking together 3 tbsp lime juice, 2 tbsp rice vinegar, 1 tbsp sugar, 3 tbsp water, and 1 tsp minced red chili (optional) until sugar dissolves.
  5. Step 5: Assemble bowls by placing a bed of noodles, topped with grilled chicken slices, 1/2 cup julienned cucumber, 1/2 cup julienned carrot, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
  6. Step 6: Drizzle with the prepared dressing and sprinkle 2 tbsp chopped roasted peanuts on top for crunch and flavor.

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 Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken take to make?

Total time is about 30 minutes (15 min prep + 15 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 Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken?

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 cloves, minced from drying out.

Can I substitute ingredients in Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken?

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 Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken 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 Vietnamese Vermicelli Noodle Bowl with Grilled Lemongrass Chicken?

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