Lemongrass Chicken Rice Noodle Bowls
For a light dinner with fresh flavors, you can’t go wrong with these lemongrass chicken rice noodle bowls. Healthy and delicious!
I’ve been wanting to try cooking more Vietnamese-inspired meals so when I saw this recipe on Recipe Tin Eats I couldn’t wait to make it. The tasty combination of juicy grilled chicken, soft rice noodles, crunchy veggies, fresh herbs, and lots of flavorful nuoc cham make this dish an extra special meal. I served these lemongrass chicken rice noodle bowls family-style so everyone could make theirs the way they wanted and we all devoured them for lunch recently. We all thought they were light, fresh, full of flavor, and super delicious.
How to Make Lemongrass Chicken Rice Noodle Bowls
Make the marinade by combining the bruised lemongrass pieces along with the lime juice, fish sauce, brown sugar, soy sauce, vegetable oil, and minced garlic together in a large zip lock bag. Add the chicken thighs, seal the bag, and smoosh around until evenly coated. Place into the refrigerator to marinate for at least 1 hour up to 24 hours. Side Note: Mine marinated for 24 hours.
Prepare the nuoc cham (Vietnamese dipping sauce) – click the link for the recipe. Side Note: Prepare the sauce at least 20 minutes prior to serving. I made my nuoc cham when I prepared the marinade so the flavors had time to mingle overnight.
Prep all of the vegetables, herbs, and lime wedges; set them aside in the refrigerator until assembly.
Next, soak the rice noodles in hot water, per package instructions; drain and set aside to cool until needed.
Grill the chicken by heating your grill pan over medium-high heat until HOT. Spray well with cooking spray or brush vegetable oil on the grill pan.
Shake off the excess marinade and any lemongrass pieces from the chicken and place the thighs on the hot grill pan, cooking in batches as needed so you don’t overcrowd the grill pan, for 4-5 minutes per side, or until cooked through. Remove from the grill pan and set on a serving plate.
Assemble the lemongrass chicken rice noodle bowls by putting some rice noodles in the bottom of the bowl then top with some sliced chicken, lettuce, cucumber, carrots, cilantro, mint, and bean sprouts.
Drizzle the top with some nuoc cham, to taste & toss to coat evenly. Serve with lime wedges and extra nuoc cham. Enjoy!
Equipment
- Grill Pan
Ingredients
Chicken & Marinade:
- 1½ lbs chicken thighs, boneless & skinless **about 5-6
- 1 stalk lemongrass, white part only **bruise them & slice them into 3-4 pieces so it's easier to pick out later.
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 large cloves of garlic, minced
Other Ingredients:
- Nuoc cham **Click the link up above for the recipe
- 3 cups iceberg lettuce, finely chopped, to taste
- 2 cups bean sprouts
- 2 large carrots, julienned
- 1 large English cucumber, julienned **Remove seeds if preferred
- A handful of fresh cilantro leaves
- A handful of fresh mint leaves
- Lime wedges
- 7 oz very thin rice noodles **called Maifun or vermicelli
Instructions
- Make the marinade by combining the bruised lemongrass pieces along with the lime juice, fish sauce, brown sugar, soy sauce, vegetable oil, and minced garlic together in a large zip lock bag. Add the chicken thighs, seal the bag, and smoosh around until evenly coated. Place into the refrigerator to marinate for at least 1 hour up to 24 hours. Side Note: Mine marinated for 24 hours.
- Prepare the nuoc cham (Vietnamese dipping sauce) - click the link for the recipe. Side Note: Prepare the sauce at least 20 minutes prior to serving. I made my nuoc cham when I prepared the marinade so the flavors had time to mingle overnight.
- Prep all of the vegetables, herbs, and lime wedges; set them aside in the refrigerator until assembly.
- Next, soak the rice noodles in hot water, per package instructions; drain and set aside to cool until needed.
- Grill the chicken by heating your grill pan over medium-high heat until HOT. Spray well with cooking spray or brush vegetable oil on the grill pan.
- Shake off the excess marinade and any lemongrass pieces from the chicken and place the thighs on the hot grill pan, cooking in batches as needed so you don't overcrowd the grill pan, for 4-5 minutes per side, or until cooked through. Remove from the grill pan and set on a serving plate.
- Assemble the lemongrass chicken rice noodle bowls by putting some rice noodles in the bottom of the bowl then top with some sliced chicken, lettuce, bean sprouts, cucumber, carrots, cilantro, and mint.
- Drizzle the top with some nuoc cham, to taste & toss to coat evenly. Serve with lime wedges and extra nuoc cham. Enjoy!
- Side Note: Store any extra nuoc cham in a clean airtight container in the refrigerator for up to 2 weeks.
What a refreshing and delicious meal! The grilled chicken alone has me drool big time, Pam.
Great looking dish. I have to see if I can friend lemongrass.
I’ve made similar bowls with tofu and they were so fun! Great reminder to stock up on the ingredients to make them again.
oh my goodness this looks wonderful. I need to plant lemongrass again this year.
I am a little confused … at the top of your post you say you found this recipe on Tin Eats but when you reach the actual recipe you indicate you authored it. I know the internet is the Wild West but hoping we are giving credit where it is due. Delicious recipe!!!!
A very sophisticated chicken with these ingredients! Simply delicious!