Vietnamese Noodles with Lemongrass ChickenNagi
This Vietnamese noodle dish features juicy grilled lemongrass chicken served over vermicelli noodles and topped with fresh herbs, vegetables, and a zingy Nuoc Cham sauce. It's a vibrant, healthy, and flavor-packed meal you’ll want to make again and again.
Equipment
- 1 Mixing bowl For marinade mixing
- 1 Grill pan or BBQ Medium-high heat
- 1 Strainer To drain noodles
Ingredients
Main ingredients
- 600-800 g chicken thigh fillets skinless and boneless
- 1 stalk lemongrass white part only, bruised and sliced
- 2 cloves garlic finely chopped or minced
- 2 tablespoon lime juice fresh if possible
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce all purpose or light, not dark
- 2 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 200 g dried vermicelli noodles
- 2 carrots julienned
- 2 cucumbers julienned, seeds removed optional
- 5 cups iceberg lettuce finely sliced
- 3 cups bean sprouts
- 1 handful mint leaves
- 1 handful cilantro or coriander
- sliced red chili optional, for garnish
- lime wedges to serve, optional
Instructions
Instructions
- Mix lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil in a bowl until sugar dissolves.
- Add chicken pieces, marinate for at least 1 hour or overnight in fridge.
- Grill chicken 4–5 minutes per side until charred and cooked through. Rest and slice thinly.
- Cook vermicelli noodles per instructions, then rinse under cold water.
- Mix Nuoc Cham sauce: combine fish sauce, vinegar, sugar, water, garlic, chili, lime juice, and oil. Let sit 20 mins.
- Assemble bowls with noodles, chicken, herbs, veggies, and drizzle with sauce. Serve with lime wedges.
Notes
Customize this dish with your favorite herbs and veggies. Marinate ahead for best flavor. Sauce can be made in advance and refrigerated for convenience.