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Vietnamese Noodle Bowl with Chicken Recipe

Vietnamese Noodle Bowl with Chicken Recipe
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★★★★★

5.1 from 16 reviews

This Vietnamese Noodle Bowl with Chicken features tender, lemongrass-marinated grilled chicken served over delicate vermicelli noodles with fresh julienned cucumber and carrots, topped with cilantro, roasted peanuts, and a tangy, sweet-salty dressing. It’s a fresh, flavorful, and vibrant dish perfect for a healthy lunch or dinner.

Ingredients

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Chicken Marinade

  • 1/2 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon brown sugar or honey
  • 1–2 cloves garlic, minced
  • 1 stalk lemongrass, cut into 3-inch pieces
  • 1/2 small onion
  • 1 lb. boneless and skinless chicken breast or thighs, cut into 1.5-inch cubes

Noodles and Vegetables

  • 8 oz. dried vermicelli noodles
  • 1 medium cucumber, julienned
  • 2 medium carrots, julienned
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1 tablespoon roasted peanuts, chopped
  • 1 lime, cut into wedges (for serving)

Dressing/Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground black or white pepper
  • 1/2 teaspoon red chili, finely chopped (adjust to taste)

Instructions

  1. Prepare the Chicken Marinade: In a blender or food processor, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar (or honey), garlic, lemongrass, and onion. Blend for about 1 minute until the mixture is smooth.
  2. Marinate the Chicken: Place the cubed chicken in a large mixing bowl and pour the marinade over it. Toss well to coat all pieces. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor. Alternatively, use a sealable ziploc bag for marinating.
  3. Cook the Chicken: You can grill, bake, or air fry the chicken:
    – Grill: Thread 4-5 chicken cubes onto bamboo skewers. Lightly spray or brush with oil. Preheat grill over medium-high heat for 3 minutes. Grill skewers 8-10 minutes per side until internal temperature reaches 165°F, keeping skewers separated.
    – Bake: Preheat oven to 425°F. Place marinated skewers on parchment-lined baking sheet or lightly oiled rack. Bake 15 minutes until golden and cooked through. Broil for 2-3 minutes for charred edges.
    – Air Fry: Place 10 chicken cubes directly in air fryer basket. Cook at 350°F for 25 minutes, shaking halfway through.
  4. Cook Vermicelli Noodles: Boil a medium pot of water, add vermicelli noodles, and cook 2-3 minutes until soft. Drain using a strainer and transfer noodles to a mixing bowl; set aside.
  5. Prepare the Dressing: In a small bowl, mix fish sauce, rice vinegar, water, sesame oil, sugar, pepper, and chopped red chili. Stir until sugar dissolves and dressing is smooth.
  6. Assemble the Noodle Bowls: Divide cooked vermicelli (approx. 1.5 cups or 2 oz. per serving) evenly into bowls. Top with grilled chicken slices, julienned cucumber, carrots, chopped cilantro, and roasted peanuts.
  7. Serve: Drizzle each bowl generously with the dressing and add extra lime juice if desired. Serve immediately for best freshness.

Notes

  • For more tender chicken, marinate overnight.
  • Adjust red chili in the dressing to your heat preference.
  • Use fresh lemongrass for authentic flavor, but canned or paste lemongrass can be substitutes.
  • Skewering chicken cubes is optional if air frying or baking without skewers.
  • Roasted peanuts add crunch but can be omitted for nut allergies.
  • Leftover dressing can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Vietnamese chicken noodle bowl, lemongrass chicken, vermicelli noodle bowl, healthy Vietnamese recipe, grilled chicken noodles

Find it online: https://cheframiflavor.com/vietnamese-noodle-bowl-with-chicken-recipe/