Lemongrass Chicken Vermicelli Bowl
A bright, refreshing, everyday Vietnamese bowl built on grilled lemongrass chicken, cool vermicelli, fresh herbs, and a light nước chấm drizzle. This is a true weeknight staple in Vietnamese households — simple, balanced, and endlessly customizable.
Equipment
- Grill pan or skillet
- Mixing bowl
- Cutting board & knife
- Small saucepan (for noodles)
- Strainer
- Tongs
Ingredients
Lemongrass Chicken
- 1 1/2 lbs chicken thighs thinly sliced
- 2 stalks lemongrass finely minced (or 2 tbsp jarred)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp neutral oil
- 1 tsp turmeric optional
- 1 –2 tbsp lime juice
- Black pepper to taste
Bowl Components
- 12 oz dried vermicelli noodles
- 2 cups shredded lettuce or cabbage
- 1 large cucumber thinly sliced
- 1 1/2 cups fresh herbs mint, cilantro, Thai basil
- Pickled carrots/daikon optional
- Crushed roasted peanuts optional
Light Nuoc Cham
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 4 tbsp water
- 1 –2 tbsp sugar
- 1 garlic clove grated (optional)
- 1 Thai chili sliced (optional)
Instructions
- Marinate the Chicken. Combine lemongrass, fish sauce, soy sauce, sugar, oil, turmeric, lime juice, and black pepper. Add chicken and toss to coat. Marinate 20–30 minutes or up to overnight.
- Make the Nuoc Cham. Whisk fish sauce, lime juice, water, and sugar until dissolved. Add garlic and chili if using. Adjust to taste.
- Cook the Vermicelli. Cook noodles according to package instructions. Rinse under cold water and drain well. Grill the Chicken
- Heat a grill pan over medium-high and lightly oil it. Sear chicken in a single layer until caramelized and cooked through, about 3–4 minutes per side. Let rest, then slice if needed.
- Assemble the Bowls. Divide noodles among 4 bowls. Add lettuce or cabbage, cucumber, herbs, and pickles. Top with grilled lemongrass chicken. Drizzle with nuoc cham and finish with peanuts.
Notes
Vermicelli bowls (bun) are an everyday Vietnamese meal — light, refreshing, and fast to assemble. Families often marinate protein with lemongrass and fish sauce, grill it quickly, and build bowls around fresh herbs and noodles. It’s a flexible, repeatable weeknight formula.