Vietnamese Noodle Bowl with Chicken

Imagine diving into a bowl filled with aromatic lemongrass-infused chicken, cool crisp vegetables, and silky rice noodles, all brought together by a tangy-sweet fish sauce dressing. This Vietnamese Noodle Bowl with Chicken delivers a symphony of flavors and textures that dance on your palate with every bite. The fragrant herbs and zesty dressing transport you straight to the bustling streets of Hanoi, yet it’s simple enough to create in your own kitchen. You’ll learn how to perfectly marinate and cook the chicken, prepare authentic nuoc cham dressing, and assemble a restaurant-quality noodle bowl that balances freshness with deep umami flavors.

Why You’ll Love This Recipe

The Vietnamese Noodle Bowl with Chicken is a culinary masterpiece that appeals to all senses. What makes this dish truly special is its perfect balance of flavors and textures – the tender, caramelized chicken contrasts beautifully with the cool crunch of fresh vegetables and the silky smoothness of the vermicelli noodles.

Unlike heavy meals that leave you feeling sluggish, this noodle bowl is refreshingly light yet completely satisfying. The bright, acidic dressing cuts through with just the right amount of sweetness, while fresh herbs add aromatic complexity that elevates every bite.

Perhaps the greatest appeal is its versatility – you can customize the heat level, prep components ahead of time, and even set up a build-your-own bowl station for gatherings. It’s a complete meal in one bowl that’s healthful without sacrificing an ounce of flavor. Whether you’re craving Vietnamese vermicelli bowls or looking for a fresh chicken noodle dish, this recipe delivers restaurant-quality results with surprisingly little effort.

Ingredients List for the Vietnamese Noodle Bowl with Chicken

The beauty of this dish lies in its fresh ingredients and aromatic marinade that infuses the chicken with authentic Vietnamese flavors. The combination of fish sauce, lemongrass, and garlic creates a deeply savory profile that’s balanced perfectly by the fresh vegetables and tangy nuoc cham dressing.

For the 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
• 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 thick cubes

For the Noodle Bowl:

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

For the Nuoc Cham Dressing:

• 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 pepper or white pepper
• 1/2 teaspoon red chili, finely chopped (or to taste)

Pro Tips

Creating the perfect Vietnamese Noodle Bowl with Chicken requires attention to a few critical techniques:

Perfect Marinade Penetration: For maximum flavor infusion, blend your marinade ingredients rather than simply mixing them. This breaks down the lemongrass and garlic, releasing their essential oils and allowing them to penetrate deeper into the chicken. Marinating overnight creates the most flavorful results, but even a quick 1-hour marinade will significantly improve the taste.

Noodle Texture is Everything: The vermicelli noodles should be soaked rather than aggressively boiled. Place them in a bowl of very hot water for 6-8 minutes until just tender but still slightly firm (al dente). Immediately rinse under cold water to stop the cooking process and prevent sticking. This maintains the perfect texture that absorbs the dressing without becoming mushy.

Balance Your Bowl: The Vietnamese culinary philosophy centers on balance. Each bowl should contain a careful ratio of protein, noodles, and vegetables with enough space for the dressing to coat everything. Arrange components separately rather than mixing, allowing diners to experience individual flavors before combining them – this is how authentic Vietnamese noodle bowls are traditionally served.

Instructions

Step 1: In a blender or food processor, add all chicken marinade ingredients (vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion) and mix for 1 minute until smooth.

Step 2: Place cubed chicken into a large mixing bowl and pour the marinade on top. Toss well to coat. Cover and refrigerate for at least 1 hour (or overnight for the best results). You can also store the marinated chicken in a sealable ziploc bag.

Step 3: You can grill, bake, or air fry the chicken skewers. To grill the skewers: Thread 4-5 pieces of cubed chicken onto bamboo skewers. Lightly apply cooking oil over chicken skewers using a cooking oil spray or silicone brush. Preheat the grill over medium-high heat for 3 minutes until sizzling hot. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side, or until the internal temperature of the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.

Step 4: To bake the skewers: Preheat the oven to 425 F. Place the marinated chicken skewers on a parchment-lined baking sheet or on a lightly oiled roasting rack in a baking pan. Bake for 15 minutes until golden brown and the internal temperature for the chicken reaches 165F. Turn on the broil function on the oven on high and broil for 2-3 minutes until nicely charred on the edges.

Step 5: To cook in the air fryer: Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through.

Step 6: While the chicken cooks, prepare the vermicelli noodles according to package directions. Typically, soak in hot water for 6-8 minutes until tender but still firm. Drain and rinse under cold water.

Step 7: Prepare the nuoc cham dressing by combining all dressing ingredients in a small bowl. Stir until sugar dissolves completely.

Step 8: To assemble each bowl, place a portion of noodles at the bottom, arrange chicken and julienned vegetables around the edges, sprinkle with chopped cilantro and peanuts, and serve with lime wedges and dressing on the side.

Variations

Lemongrass Tofu Bowl: For a vegetarian version of this Vietnamese Noodle Bowl, replace the chicken with firm tofu. Press the tofu for 30 minutes to remove excess moisture, then cut into 1-inch cubes. Use the same marinade but add an extra 1/2 tablespoon of soy sauce for deeper flavor. Pan-fry the marinated tofu in a non-stick skillet until golden on all sides for a protein-rich plant-based alternative that maintains all the aromatic qualities of the original dish.

Seafood Twist: Substitute the chicken with large shrimp or thinly sliced firm white fish like cod or halibut. Reduce the marinating time to just 15-30 minutes to prevent the acid from “cooking” the seafood. The seafood cooks much faster – about 2-3 minutes per side for shrimp and 3-4 minutes per side for fish – creating a lighter Vietnamese seafood noodle bowl that’s perfect for summer dining.

Keto-Friendly Version: Replace the vermicelli noodles with spiralized zucchini or daikon radish “noodles” and substitute the brown sugar with monk fruit sweetener or erythritol. This low-carb adaptation maintains the vibrant flavors of Vietnamese cuisine while fitting perfectly into a ketogenic lifestyle.

Storage and Serving

For optimal freshness, store the components of your Vietnamese Noodle Bowl with Chicken separately in airtight containers. The cooked chicken will keep in the refrigerator for up to 3 days, while prepared vegetables remain crisp for 1-2 days. Vermicelli noodles can be stored separately for up to 2 days – just run them briefly under warm water to refresh before serving. The nuoc cham dressing will maintain its flavor for up to 5 days refrigerated.

For an elegant presentation, serve this dish in large, shallow bowls that showcase the colorful components. Create a restaurant-style experience by arranging a central portion of noodles surrounded by separate sections of chicken, vegetables, and herbs, with the dressing served on the side in small dipping bowls.

This Vietnamese Noodle Bowl makes a stunning centerpiece for a summer dinner party when arranged on a large platter with all components accessible for guests to build their own bowls. For meal prep, portion all ingredients into compartmentalized containers for quick, fresh lunches throughout the week.

FAQs

Can I make this Vietnamese noodle bowl ahead of time?
Yes! You can prepare all components separately 1-2 days ahead. Store the cooked chicken, prepared vegetables, cooked and rinsed noodles, and dressing in separate containers. Assemble just before serving for the freshest results.

Is this dish gluten-free?
This recipe can easily be made gluten-free by substituting regular soy sauce with tamari or gluten-free soy sauce. Verify that your fish sauce is also gluten-free, as some brands may contain traces of wheat.

What can I substitute for fish sauce?
While traditional Vietnamese Noodle Bowls rely on fish sauce for authentic flavor, you can substitute with a mixture of soy sauce and a touch of lime juice. For a closer match, combine soy sauce with a small amount of anchovy paste or even Worcestershire sauce.

Can I use different vegetables?
Absolutely! Traditional Vietnamese bowls often include bean sprouts, shredded lettuce, or thinly sliced bell peppers. Feel free to customize with seasonal vegetables while maintaining the balance of flavors and textures.

How spicy is this dish?
The heat level is completely customizable. The recipe calls for 1/2 teaspoon of chopped chili, which provides a mild warmth. For a spicier version, increase the amount of fresh chili or add a teaspoon of sambal oelek or sriracha to the dressing.

Print