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Homemade Vietnamese Lemongrass Chicken with Vermicelli Noodles recipe photo
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Vietnamese Lemongrass Chicken with Vermicelli Noodles

This Vietnamese Lemongrass Chicken with Vermicelli Noodles is fresh, flavorful, and quick! Juicy chicken thighs and aromatic herbs make it perfect for any weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: Chicken, Easy, Healthy, Noodles, Quick
Servings: 4 servings

Ingredients

  • 1 lb chicken thighs boneless and skinless, sliced
  • 2 tablespoons vegetable oil
  • 2 stalks lemongrass finely chopped, tender white parts only
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 teaspoon black pepper
  • 8 oz vermicelli noodles
  • 1 cucumber julienned
  • 1 cup fresh mint leaves
  • 0.5 cup fresh cilantro chopped
  • lime wedges for serving
  • sriracha for serving (optional)

Instructions

  • In a medium bowl, combine finely chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, sugar, black pepper, and vegetable oil. Stir until sugar dissolves. Add sliced chicken thighs and toss to coat evenly. Marinate at least 15 minutes or up to 1 hour in refrigerator.
  • Bring a large pot of water to a boil. Add vermicelli noodles and cook 3-5 minutes until tender but slightly firm. Drain noodles in a colander and rinse under cold water to stop cooking. Set aside.
  • Heat a large skillet or wok over medium-high heat. Add a splash of vegetable oil if needed. Add marinated chicken in an even layer. Sear undisturbed 2-3 minutes until edges brown. Stir and cook 3-4 minutes more until cooked through and caramelized. Remove from heat.
  • Divide cooked vermicelli noodles among serving bowls. Top with sautéed lemongrass chicken. Add julienned cucumber, fresh mint leaves, and chopped cilantro. Serve with lime wedges and sriracha on the side.
  • Squeeze fresh lime juice over the bowl before eating. Mix everything together and enjoy the combination of juicy chicken, fresh herbs, and cool noodles.

Equipment

  • Large Skillet or Wok
  • Mixing Bowls
  • Pot for boiling noodles
  • Sharp knife and cutting board
  • Grater or microplane
  • Colander

Notes

  • Do not overcook chicken thighs to keep them juicy and tender.
  • Make sure to finely chop the tender white parts of lemongrass to avoid chewy bits.
  • Rinse vermicelli noodles with cold water immediately after cooking to prevent them from becoming mushy.
  • Store chicken and noodles separately to maintain texture when refrigerating leftovers.
  • Substitute chicken breasts or tofu for variations, adjusting cooking times accordingly.