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Vietnamese Lemongrass Chicken and Noodle Bowls
When we lived in Portland we became huge fans of Vietnamese food. I have to say it is my favorite type of Asian food! And I love pretty much all types of Asian food… but there is something about Vietnamese food that is so FRESH. It’s filling but light and just so dang flavorful. My husband used to regularly bring home food from Luc Lac – and we would devour it. We haven’t found a Vietnamese restaurant we love here in Texas (any recommendations?) so I’ve been cooking up some different types to find a recipe I loved. These Vietnamese Lemongrass Chicken and Noodle Bowls made me want to face plant into the bowl! The chicken is bursting with light lemongrass fragrance and the sauce is just so fresh and flavorful. I also love that there’s no oil in the sauce! Much lighter on calories. And vermicelli noodles are light but oh so sticky.
If you are wanting to cook more global foods and feel like you’re in a rut, give this noodle bowl a try! I promise you’ll love it and you can easily adapt it for kids (well at least I need to adapt it for my kids who like everything separated in piles 😉
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!
- 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
- 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
Combine meat and marinade ingredients and set aside for at least 1 hour, up to 1 day in the fridge.
Heat 1 tbsp. of oil in a cast iron pan or skillet over medium high heat. Remove chicken from marinade, removing pieces of lemongrass.
Place chicken onto searing hot pan and cook for 4-5 minutes on each side. Once cooked through, set aside to rest before cutting.
Slice chicken into thin strips.
Combine dressing ingredients in small jar and shake to combine. Set aside
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.
Top noodles and lettuce with carrots, cucumber, cilantro, limes and chicken.
Split dressing between 2 bowls, and dress well. The bowl tastes great covered in sauce!
Garnish with a squeeze of fresh lime juice and extra cilantro (or sriracha if you like a little heat). Mix together and enjoy!
The best part of these Vietnamese Lemongrass Chicken and Noodle Bowls? The SAUCE! Slather it on.
If you are trying to eat healthy (or even if you aren’t!), I know you’ll love these bowls! Check out all my clean recipes here and my global recipes here. Be sure to tag me if you make these Vietnamese Lemongrass Chicken and Noodle Bowls at @plumstreetcollective on Instagram.