Vietnamese Lemongrass Chicken and Noodle Bowl

Light and fresh with so much flavor. These bowls are amazing. Adapted from Recipe Tin Eats Vietnamese Chicken Bowls!


Lemongrass Chicken

  • 2 chicken breasts, small to medium size
  • 2 garlic cloves, chopped finely
  • 2 tbsp lime juice, fresh
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp olive oil
  • 1 stalk lemongrass, chopped peel off outer shell, then chop soft part


  • 1/4 c. fish sauce
  • 4 tbsp rice vinegar
  • 4 tbsp white sugar
  • 1/4 c water
  • 2 garlic cloves, chopped finely
  • 1 tbsp sriracha sauce
  • juice of 1 lime fresh

Noodle Bowl

  • 4 oz vermicelli noodles, cooked (cook in boiling water for 3 minutes, then remove and rinse with cold water)
  • 1 c. carrots, thinly sliced (I buy the pre-sliced matchstix carrots!)
  • 1 cucumber, sliced in thin strips
  • 3 c. shredded lettuce or cabbage (I bought pre-shredded - so easy!)
  • fresh cilantro, handful, for topping
  • additional sriracha, for topping
  • limes, for topping


Lemongrass Chicken

  1. Combine meat and marinade ingredients and set aside for at least 1 hour, up to 1 day in the fridge.

  2. Heat 1 tbsp. of oil in a cast iron pan or skillet over medium high heat. Remove chicken from marinade, removing pieces of lemongrass. 

  3. Place chicken onto searing hot pan and cook for 4-5 minutes on each side. Once cooked through, set aside to rest before cutting.

  4. Slice chicken into thin strips.


  1. Combine dressing ingredients in small jar and shake to combine. Set aside

Assembling Bowl

  1. Fill one side of the bowl with 1/2 of the shredded lettuce or cabbage. Fill the other side with half of the rice noodles. Repeat for 2nd bowl.

  2. Top noodles and lettuce with carrots, cucumber, cilantro, limes and chicken.

  3. Split dressing between 2 bowls, and dress well. The bowl tastes great covered in sauce!

  4. Garnish with a squeeze of fresh lime juice and extra cilantro (or sriracha if you like a little heat). Mix together and enjoy!