Vietnamese Lemongrass Chicken with Vermicelli Noodle Salad
Lemongrass-marinated grilled chicken served over vermicelli noodles, fresh herbs, and crisp vegetables with a tangy nuoc cham dipping sauce.
- For the Lemongrass Chicken
- 4 small chicken breast fillets or boneless chicken thighs, preferably with skin on
- 2-3 stalks lemongrass, finely chopped
- 3 garlic cloves
- 3 red chillies
- 4 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon sea salt
- For the Vietnamese Dipping Sauce
- 2 tablespoons caster sugar (superfine sugar)
- 1 lemon, juiced
- 2 tablespoons fish sauce
- 4 tablespoons water, or more to taste
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- To Assemble
- 300 g dried vermicelli rice noodles, cooked according to packet instructions
- Baby lettuce leaves
- Cucumber, sliced into thin batons
- Carrots, finely shredded
- Coriander/cilantro, finely chopped
- Mint, finely chopped
- Perilla leaves, optional
- Place the chicken breast fillets or thighs into a large zip-lock freezer bag, ready for the marinade.
- Add the chopped lemongrass, garlic, red chillies, vegetable oil, sesame oil, fish sauce, sugar, and salt to a food processor. Blend until everything is finely chopped and well combined into a fragrant, slightly textured marinade.
- Pour the marinade into the bag with the chicken and massage it around so every piece is well coated. Seal the bag and refrigerate for at least 3 hours, or preferably overnight — the longer the chicken sits, the deeper the lemongrass and garlic flavor will penetrate the meat.
- About 30 minutes before you plan to cook, take the chicken out of the fridge so it can come closer to room temperature; this helps it cook more evenly rather than staying cold in the center while the outside chars.
- Heat a large cast-iron grill pan, nonstick pan, or barbecue to medium-high heat. Cook the chicken in batches so you don't crowd the pan, until each piece is golden and caramelized on the outside and cooked through.
- Transfer the cooked chicken to a cutting board and let it rest briefly, then use a sharp knife to cut it into thick slices.
- While the chicken marinates or cooks, make the dipping sauce: place the caster sugar in a medium bowl and stir in the lemon juice until the sugar fully dissolves.
- Add the fish sauce and water and stir to combine, then stir in the finely chopped garlic and chilli. Let the sauce sit for 5 to 10 minutes so the flavors meld, then taste and adjust with a bit more lemon juice or sugar depending on how tart your lemon is.
- Cook the vermicelli noodles according to the package instructions, then drain well. To assemble, place a handful of salad leaves in the bottom of each large bowl, followed by a good portion of the noodles.
- Top with the cucumber batons, shredded carrots, and a generous scattering of coriander, mint, and perilla leaves if using.
- Arrange the sliced lemongrass chicken over the top of each bowl, then spoon over 1 to 2 tablespoons of the Vietnamese dipping sauce just before serving.
Chef's Note: This dish, known as bún gà nướng in Vietnamese, is a classic example of the balance Vietnamese cooking is known for — a lightly sweet, salty, herbaceous marinade on the chicken, paired with a bright, tangy nuoc cham dipping sauce that ties the whole bowl together. Blending the marinade in a food processor rather than mincing everything by hand ensures the lemongrass, which can be fibrous, breaks down finely enough to actually coat and flavor the chicken rather than just sitting on the surface.
This recipe adapts easily: swap the chicken for thinly sliced rump steak, grilled prawns, or thick slices of firm tofu for a vegetarian version, using the same marinade and dipping sauce. The marinated chicken also freezes well before cooking, so it's worth doubling the batch and freezing half for a quick meal later — just thaw it in the fridge overnight before grilling.
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