A Bright, Refreshing Vietnamese-Inspired Summer Bowl

There’s something about summer that calls for bright, fresh flavors—and nothing answers that call better than a lemongrass chicken noodle bowl. I first learned how to build these vibrant bowls during a summer in my grandmother’s kitchen in Saigon. While she expertly layered herbs, pickled vegetables, and grilled meats, the intoxicating aroma of lemongrass, garlic, and fish sauce filled the air.

This dish became a family favorite: light enough for hot days, hearty enough to satisfy, and deeply nourishing in every bite. Now, I’m excited to share this beloved lemongrass chicken noodle bowl with you. It’s packed with marinated grilled chicken, crunchy veggies, cool noodles, and a zesty nuoc cham dressing—a refreshing escape in a bowl.

📝 Ingredients

Serves: 4
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

🍗 For the Lemongrass Chicken:

• 500g boneless, skinless chicken thighs

• 2 stalks fresh lemongrass (white part only, finely minced)

• 3 cloves garlic, minced

• 2 tablespoons fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 1 tablespoon vegetable oil

• Freshly ground black pepper

🍜 For the Bowl:

• 200g rice vermicelli noodles

• 1 large carrot, julienned

• 1 cucumber, thinly sliced or spiralized

• 1/2 cup fresh mint leaves

• 1/4 cup chopped cilantro (optional)

• 1/4 cup crushed roasted peanuts (optional)

🧅 For the Pickled Red Onion:

• 1 small red onion, thinly sliced

• 1/4 cup rice vinegar

• 1 tablespoon sugar

• 1/4 teaspoon salt

🌶️ For the Nuoc Cham Dipping Sauce:

• 3 tablespoons fish sauce

• 2 tablespoons lime juice

• 1 tablespoon sugar

• 1 garlic clove, minced

• 1 Thai chili, finely chopped (adjust to taste)

• 2 tablespoons warm water

🥢 Instructions

1. Marinate the Chicken

In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, lime juice, and black pepper. Add chicken and mix well to coat. Let it marinate for at least 30 minutes, or up to 8 hours in the fridge for deeper flavor.

2. Quick Pickle the Onion

In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add the sliced red onion and let it sit while you prep the rest. These pickled onions add a tangy crunch!

3. Prepare the Noodles

Cook the rice vermicelli according to package instructions. Usually, this means soaking in hot water for 5-7 minutes until soft. Drain and rinse under cold water to stop cooking. Set aside.

4. Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the surface. Grill the marinated chicken for 6–7 minutes per side, or until beautifully charred and fully cooked. Let rest for 5 minutes before slicing.

5. Make the Nuoc Cham Sauce

Mix all the dipping sauce ingredients together in a small bowl. Taste and adjust lime juice, fish sauce, or sugar to balance sweet, salty, and sour.

6. Assemble the Bowls

In four large bowls, layer the noodles, shredded carrot, cucumber, mint leaves, and fresh herbs. Top with sliced grilled chicken and pickled red onion. Drizzle generously with nuoc cham sauce. Finish with crushed peanuts for crunch.

🌟 Why You’ll Love This Lemongrass Chicken Noodle Bowl

✅ Refreshing & Nourishing

Light, zesty, and loaded with vibrant veggies, this noodle bowl is perfect for hot summer days.

✅ Quick & Easy

Most of the components can be prepped ahead. Ideal for weeknight dinners or meal-prep lunches.

✅ Naturally Gluten-Free

Just make sure your fish and soy sauces are gluten-free, and you’re good to go!

🍋 Tips for the Perfect Bowl

1. Lemongrass Hack:

Can’t find fresh lemongrass? Use 1 tablespoon of lemongrass paste as a substitute in the marinade.

2. Customize Your Veggies:

Add bean sprouts, radish, shredded lettuce, or bell peppers—whatever’s in your crisper drawer!

3. Protein Swap:

Swap chicken for tofu or shrimp for a vegetarian or pescatarian-friendly version.

🌍 A Taste of Vietnam at Home

This lemongrass chicken noodle bowl is inspired by the iconic Vietnamese dish bun ga nuong. In Vietnam, it’s often found at street-side eateries—flavorful, fast, and full of life. Now, with this recipe, you can bring that same soulful street food energy to your own kitchen.

The heart of Vietnamese cuisine lies in balancing flavors: salty fish sauce, sour lime, sweet sugar, and spicy chili. In every bite, this dish sings with that harmony.