Lemongrass Chicken Noodle Bowls

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These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls are made with marinated chicken thighs and served over noodles with lots of vegetables and fresh herbs.

These Lemongrass Chicken Noodle Bowls are inspired by Vietnamese bún gà nướng—a dish that combines grilled lemongrass-marinated chicken with rice noodles, fresh herbs, crisp vegetables, and a punchy fish sauce-based dressing (nuoc cham). It’s light and refreshing yet bold and hearty and makes for the perfect weeknight dinner. For more Asian-inspired bowl recipes, don’t miss my Spiralized Summer Roll Bowls with Hoisin Peanut Sauce and Asian Salmon Bowls.

Why You’ll Love This Vietnamese-Inspired Dish

We love going out for Pho and often enjoy a variety of Vietnamese dishes. This easy chicken dish is so flavorful, here’s why it works:

Packed with Fresh Flavors: Bright herbs, crunchy veggies, and zingy dressing bring everything to life.
High in Protein: Juicy, lemongrass-marinated chicken keeps this meal satisfying.
Naturally Gluten-free: Just be sure to use gluten-free fish sauce and soy sauce.
Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free

If you make this chicken noodle bowl recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!

What is the flavor of lemongrass?

Lemongrass is an herb with a light citrus flavor with hints of ginger. It’s sold fresh (which you can also use in this recipe) and as a paste, which is a fantastic shortcut.

What You’ll Need

Here are the ingredients for the lemongrass chicken marinade and the vermicelli noodle bowls. See the recipe card below for the exact measurements.

Lemongrass Chicken ingredients

Chicken Thighs: Trim the fat off boneless, skinless thighs. If you prefer, you can use breast meat instead.
Lemongrass Paste is a convenient way to get lemongrass flavor without any prep work. Gourmet Garden sells a paste, which is typically found in the refrigerated section of the produce department. Fresh grated lemongrass will also work.
Garlic for its strong aroma
Lime Juice for a fresh citrus taste
Fish Sauce adds complexity and is a Vietnamese staple.
Soy Sauce for salty umami flavor
Sweetener: Sugar or honey will work.
Avocado Oil is a neutral oil that keeps the chicken moist.
Dried Vermicelli Rice Noodles are naturally gluten-free. Cook them according to the package directions.
Vegetables: Bean sprouts, Persian cucumbers, julienned carrots, iceberg lettuce
Herbs: Fresh mint and cilantro
Crushed Peanuts as a topping
Lime Wedges for serving
Lemongrass Chicken Sauce: Sugar or honey, lime juice, fish sauce, and water combine to create nuoc cham, a popular Vietnamese sauce.

How to Make Lemongrass Chicken Noodle Bowls

If you want to prep these bowls the day before, marinate the chicken, wash and cut the vegetables, and make the sauce. Then, cook the chicken and noodles and assemble your bowls the next day. See the recipe card at the bottom for printable directions.

How Long to Marinate Lemongrass Chicken: Combine all the marinade ingredients and add the chicken. Marinate the chicken in the refrigerator for at least 2 hours or overnight.
Make Nuoc Cham: Whisk the sweetener, lime juice, fish sauce, and water in a small bowl. Taste and add more sugar or lime if needed.
Cook the Chicken in a pan over medium heat for about 8 minutes.
Assemble the Noodle Bowls: Add vermicelli to bowls with the veggies and herbs. Top with chicken, peanuts, and the fish sauce mixture.

Variations

Protein: Swap chicken thighs for chicken breast or beef.
Vegetarian Noodle Bowl: Replace chicken with tofu.
Lemongrass: If you can’t find lemongrass, try substituting lemon zest, grated ginger, and cilantro or mint. The flavor won’t be exact, but it’ll still taste good!
Gluten-Free: Check that you’re buying gluten-free fish sauce. Tamari or coconut aminos are great GF soy sauce substitutes.
Prefer a low-carb option? Use zucchini noodles or shredded cabbage instead of rice noodles.
Lettuce: Sub iceberg with romaine.
Vegetables: If you’re missing a veggie or don’t like one, feel free to skip it and add more of something else.
Want more crunch? Add shredded cabbage.
Don’t like cilantro? Skip it.
Peanut allergy? Omit them.

Serving Suggestions

These easy chicken noodle bowls are packed with protein and vegetables on top of a filling base of noodles. It’s a complete meal in one!

Storage

Store chicken in the refrigerator for up to 4 days or freeze it for 3 months.
Meal Prep: If you’re taking these to work, add noodles and chicken to a food storage container and top with vegetables and herbs. Store the sauce and peanuts in separate containers. Leftovers can be eaten cold.

More Vietnamese-Inspired Recipes to Try

For more dinner ideas, check out these five delicious Vietnamese-inspired recipes to inspire your next meal!

Prep: 15 minutes

Cook: 15 minutes

refrigeration time: 2 hours

Total: 2 hours 30 minutes

Yield: 4 servings

Serving Size: 1 bowl

For the Lemongrass Chicken:

In a small bowl, mix together all of the ingredients for the chicken marinade until smooth. Add chicken and marinade with 1 teaspoon of the oil to a large ziploc bag and place in the refrigerator to marinate for 2+ hours or overnight.
To make the fish sauce, combine the fish sauce ingredients and mix well to dissolve the sugar. Adjust to your taste (lime + sweetness) and set aside for at least 30 minutes for all of the flavors to meld together. Set aside.
In a frying pan over medium heat, heat the remaining 1 teaspoon oil. Remove chicken from the marinade, and place into the pan cooking each side until browned and cooked through, about 5 minutes on each side.
Remove from the pan and set aside to slightly cool while you build the bowls.
Add cooked vermicelli noodles to a bowl. Top off with desired amounts of bean sprouts, cucumber, mint, cilantro, carrots, and iceberg lettuce.
Slice chicken and add to bowls. Top off with crushed peanuts and fish sauce. Enjoy right away.

Last Step:

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Serving: 1 bowl, Calories: 541 kcal, Carbohydrates: 57.5 g, Protein: 43 g, Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 160 mg, Sodium: 1100 mg, Fiber: 5.5 g, Sugar: 13 g

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