Maya Sari
Why This Lemongrass Chicken Noodle Is Successful
Noodle bowls similar to this one are a common type of street cuisine enjoyed by people in Vietnam.
As you make your way down a lane of a night market, you will see merchants roasting meat over fire and offering it on thin noodles topped with herbs, veggies, and nuoc cham.
It is a dish that is fast, lively, and balanced; it is the type of food that feels cozy but is yet light enough to be enjoyed on very hot evenings.
For everything to sing, the marinade is the key ingredient. When the chicken is cooked over high heat, a small amount of sugar helps it caramelize wonderfully.
Lemongrass and garlic are responsible for the strong and aromatic punch that they add to the dish. Fish sauce and soy sauce are responsible for the delicious backbone.
It is possible to keep chicken thighs on for one minute longer than you had originally anticipated, and they will still maintain their juicy and soft texture.
When you add a tangle of noodles, a teaspoon of sauce, a few herbs, and sometimes some crunchy peanuts, you end up with a dish that appears to have been more laborious than it actually was.
Other Recipes you might like
- Quick Chicken Bulgogi
- Butter Chicken | Creamy North Indian Classic
- Red Curry Chicken (Spicy, Sweet and Savory!)
- Pho Ga | Vietnamese Chicken Pho (Soothing & Simple)
- Sweet and Sour Chicken
A Bowl That Is Uncomplicated But Has a Special Feel to It
On certain occasions, I am in search of a supper that is not only light in texture but also is able to satisfy my hunger to the point that I can stop searching through the cupboard an hour later.
Exactly here is where the chicken with noodles and lemongrass comes into play.
It has a pleasant aroma, a smokey flavor, a hint of tanginess, and it is delicious without ever feeling overly heavy.
The very first time I manufactured it, I had absolutely no intention of doing so.
The refrigerator contained a single stalk of lemongrass, a pack of chicken thighs that were thawing on the counter, and a bottle of fish sauce that I had repeatedly neglected to use.
All of these items were placed in the refrigerator. I threw them together with a little garlic and shallot, and all of a sudden, the kitchen smelt alive.
It smelled smokey, garlicky, and bright, and there was that unmistakable touch of lemongrass in the air.
Why You’ll Love Chicken Noodle
- It is fasting on weeknights. Twenty minutes from the beginning to the end.
- A hearty yet light dish. Vermicelli is able to absorb the sauce without making you feel weighed down.
- Unbalanced. spicy dipping sauce, smoky chicken, and noodles that are really chill.
- Adaptable. Not a single noodle? Alternatively, you may pour the chicken over rice or wrap it in lettuce
Ingredients
- 180 g vermicelli noodle
Lemongrass Chicken Marinade
- 800 g chicken thigh
- 1 stalk lemongrass, smashed and chopped
- 3 cloves garlic, smashed and chopped
- 1 shallot, chopped
- 1 tbsp fish sauce
- 2 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 3 tbsp water
- 1 tbsp sugar
Nuoc Cham Dipping Sauce
- 3 cloves garlic, minced
- 3 tbsp lime or lemon juice
- 3 tbsp fish sauce
- 5 tbsp hot water
- 1 tbsp sugar (optional)
- 1 bird’s eye chili, chopped (optional)
Garnishing
- Cilantro
- Cucumber, stick
- Carrot, stick
- Chili, slices (optional)
How I Cook Lemongrass Chicken Noodle
Step 1: Marinate the Chicken
Mix chicken with marinade ingredients until coated. For best flavor, let it rest a few hours or overnight—but even 20 minutes works while you prep the noodles.
Step 2: Cook the Noodles
Boil vermicelli for 3–4 minutes until just tender. Drain and rinse under cold water to keep them from sticking.
Step 3: Cook the Chicken
Heat a grill pan or skillet until hot. Add chicken and let it sear without moving for charred edges. Flip once, cook through, then rest a few minutes before slicing.
Step 4: Make the Nuoc Cham
Stir together garlic, lime juice, fish sauce, hot water, and sugar. Add chili if you like it spicy. Adjust to balance sweet, sour, and salty.
Step 5: Assemble the Bowl
Divide noodles into bowls, top with chicken, and drizzle with nuoc cham. Garnish with cucumbers, Carrots, fresh herbs, and crushed peanuts if you like.
Kitchen Notes
- Marinate overnight if you can, but don’t stress if you forget.
- Herbs, pickled veggies, and peanuts are great toppings.
- No noodles on hand? Lettuce wraps with chicken and herbs dunked in nuoc cham are just as satisfying.
Lemongrass Chicken Noodle (Light, Fresh & Zingy!)
Ingredients
Method
- Mix chicken with marinade ingredients until coated. For best flavor, let it rest a few hours or overnight—but even 20 minutes works while you prep the noodles.
- Boil vermicelli for 3–4 minutes until just tender. Drain and rinse under cold water to keep them from sticking.
- Heat a grill pan or skillet until hot. Add chicken and let it sear without moving for charred edges. Flip once, cook through, then rest a few minutes before slicing.
- Stir together garlic, lime juice, fish sauce, hot water, and sugar. Add chili if you like it spicy. Adjust to balance sweet, sour, and salty.
- Divide noodles into bowls, top with chicken, and drizzle with nuoc cham. Garnish with cucumbers, fresh herbs, and crushed peanuts if you like.
