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Vietnamese Noodles with Lemongrass Chicken (Bún Gà Nướng)

A vibrant Vietnamese noodle bowl with grilled lemongrass chicken, rice vermicelli, fresh herbs, vegetables, and tangy nước chấm sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Vietnamese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Lemongrass Chicken
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp lemongrass finely minced
  • 3 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 0.5 tsp black pepper
Noodle Bowl
  • 8 oz rice vermicelli noodles
  • 1 cup shredded lettuce
  • 1 cucumber sliced
  • 1 carrot julienned
  • 0.25 cup fresh mint leaves
  • 0.25 cup fresh cilantro
  • 2 tbsp crushed peanuts
Nuoc Cham Sauce
  • 3 tbsp fish sauce
  • 3 tbsp warm water
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1 chili finely chopped optional

Equipment

  • Mixing bowl
  • Grill pan or skillet
  • Pot for noodles
  • Knife and cutting board

Method
 

  1. Mix marinade ingredients and coat chicken. Marinate at least 1 hour.
  2. Cook rice vermicelli according to package instructions.
  3. Grill or pan-cook chicken for 5–6 minutes per side until cooked.
  4. Slice chicken thinly.
  5. Mix fish sauce, water, lime juice, sugar, and chili to make sauce.
  6. Divide noodles into bowls and top with vegetables and chicken.
  7. Drizzle sauce and sprinkle peanuts before serving.

Notes

For authentic flavor, use fresh lemongrass and Vietnamese fish sauce.