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Vietnamese Lemongrass Chicken Noodle Bowls

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  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x


These restaurant-style Vietnamese Chicken Noodle Bowls are easy to customize with your preferred protein, veggies, herbs and garnishes — so feel free to get creative and add whatever sounds good!



Vietnamese Noodle Bowl Ingredients:

  • 1 batch lemongrass chicken (or see alternatives below)
  • 7 ounces rice vermicelli noodles
  • 1 English cucumber, thinly sliced
  • 2 medium carrots, julienned
  • 4 cups shredded lettuce (or spring greens)
  • 2 cups bean sprouts
  • lots of fresh herbs (cilantro, mint, and/or Thai basil)
  • garnishes: lime wedges, chopped peanuts, thinly-sliced Thai bird chiles (optional)

Nuoc Cham Sauce Ingredients:

  • 1/4 cup warm water
  • 34 tablespoons honey (or your desired sweetener)
  • 1/3 cup freshly-squeezed lime juice
  • 3 tablespoons fish sauce
  • 2 garlic cloves, finely-minced
  • 1 Thai bird chile, finely-minced (optional)


  1. Cook the chicken.  Cook the lemongrass chicken according to recipe instructions.
  2. Cook the noodles.  Cook the noodles al dente according to package instructions, then drain.  (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
  3. Prep the sauce.  Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved.  Add in the remaining sauce ingredients and whisk until combined.  Set aside.
  4. Assemble the bowls.  In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs.  Top with your desired garnishes.
  5. Serve.  Then serve warm, drizzled with however much of the sauce you prefer.