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chicken vermicelli bowl
Main Dishes

Vietnamese-Style Chicken Vermicelli Bowls

Vietnamese-style Chicken Vermicelli bowls are loaded with grilled lemongrass chicken, crispy veggies, rice noodles, and fresh herbs with a tangy Vietnamese-inspired dressing. This is a great recipe for meal prep or feeding a crowd and perfect for warm summer nights.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 4 - 6 servings

Ingredients

Lemongrass Chicken

  • 1 1/2 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 lemongrass stalk, end and tough outer leaves removed, roughly chopped
  • 3 garlic cloves
  • 1 inch fresh ginger, peeled and chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 thai chilies, chopped

Tangy Vietnamese-Style Dressing

  • 1/2 cup sweet chili sauce, like Mae ploy
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 2 tablepoons rice wine vinegar
  • 1-2 Thai chilies, minced
  • 1/4 cup water

Noodle Bowls

  • 8 oz dried vermicelli noodles
  • 2 baby cucumbers, cut into matchsticks
  • 2 cups shredded cabbage
  • 2 carrots, peeled and shredded
  • 1/2 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1 lime, cut into wedges

Instructions

Lemongrass Chicken

  • Place the chicken thighs in a large ziplock bag. Combine the remaining ingredients in a blender and blend until smooth. Pour the marinade over the chicken and seal the bag, pressing out as much air as possible. Marinate in the fridge for at least 1 hour, up to 48 hours.
  • Heat a grill or grill pan over medium-high heat. Grill the chicken for 4-5 minutes per side, until cooked through to 165 F internally. Let the chicken rest for 5-10 minutes, then slice.

Dressing

  • Whisk together the dressing ingredients until smooth. If you're averse to fish sauce, you can use less. Adjust soy sauce or salt to taste.

Noodle Bowls

  • Cook the rice vermicelli according to package instructions, drain, and rinse with cold water to keep the noodles from sticking together.
  • Divide the noodles among bowls, top with chopped veggies, herbs, and sliced chicken. Drizzle with dressing as desired and serve with lime wedges on the side.