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Vietnamese Chicken Noodle Bowls
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5 from 11 votes

Vietnamese Lemongrass Chicken Noodle Bowls

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!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: chicken
Servings: 4 servings

Ingredients

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
  • 3-4 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)

Instructions

  • Cook the chicken.  Cook the lemongrass chicken according to recipe instructions.
  • 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.)
  • 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.
  • 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.
  • Serve.  Then serve warm, drizzled with however much of the sauce you prefer.