About this Vietnamese lemongrass chicken noodle salad
Easy to prepare, this lemongrass chicken salad is a complete meal, high in lean protein, bold in flavor, and packed with refreshing herbs and vegetables. It’s been all-time delicious chicken salad dish in my house
Perfect for lunch or dinner, this lemongrass chicken noodle salad is also great for picnics and barbecue days!
In Vietnamese, it’s called Bún gà nướng, which translates to ‘Grilled Chicken Vermicelli Noodle’. It’s typically served at room temperature, with the lemongrass-marinated grilled chicken best when it is still warm.
Table of Contents
- About this Vietnamese lemongrass chicken noodle salad
- Why you will love this lemongrass chicken noodle salad recipe
- Make lemongrass chicken noodle salad with me!
- Lemongrass health benefits
- Ingredients to make lemongrass chicken vermicelli salad
- Step-by-step on how to make lemongrass chicken noodle salad
- Noodles to use in Vietnamese chicken noodle salad
- Useful tips
- Delicious ways to repurpose lemongrass chicken
- Other Southeast Asian recipes using lemongrass you might like
- Check out my other Asian chicken recipes.
- More well-balanced Asian noodles to try
- FAQ
I love this lemongrass chicken noodle salad bowl. It’s light, well-balanced, filling, and flavorful. Wherever I traveled, finding a good Vietnamese chicken noodle bowl at a Vietnamese restaurant always cured my homesickness while still get to eat plenty of veggies.
That aromatic lemongrass marinated chicken, the sweet and sour umami sauce, all the flavors I grew up loving. If you’ve ever tried a Vietnamese or Thai dish, you’ll know what I mean.
Why you will love this lemongrass chicken noodle salad recipe
- Quality and nutritious ingredients – All of the ingredients used are fresh, all-natural, and minimally processed without sacrifice the flavor.
- No cooking oil – I skip cooking oil in this recipe by roasting the lemongrass chicken in the oven. It can also be done in an air fryer! It’s also easier and cleaner compared to grilling them in a pan.
- Versatility – Turn the lemongrass chicken marinade into several different meals. Jump below for several delicious ways to repurpose lemongrass chicken.
- Well-balanced and tasty meal – This meal contains a complete macro (protein+carb+veggies), bursting with flavor that will leave you full and satisfied.
Make lemongrass chicken noodle salad with me!
Lemongrass health benefits
Lemongrass has been used in both traditional and modern medicine. In Southeast Asia, apart from the aromatic flavor, lemongrass is known for its healing properties, thanks to its flavonoids and phenolic compounds that contribute to its anti-inflammatory and antioxidant properties (1).
Lemongrass is linked to benefits like reducing inflammation(2), supporting gut health (3), lowering cholesterol(4), and have anti-cancer properties (5).
Ingredients to make lemongrass chicken vermicelli salad
- Vermicelli Rice Noodles – Use thin rice noodles or rice vermicelli.
LEMONGRASS CHICKEN MARINADE INGREDIENTS
- Chicken breast (If you prefer lean protein) – The part is optional, go for chicken thigh if you prefer a juicier and softer meat.
- Lemongrass – I’m using fresh stalk (white part only). I also include the paste variation in the recipe card.
- Fish sauce – I prefer Red Boat fish sauce for the purity. Whichever brand you use, read the label and find the natural as possible.
- Palm sugar – A non-refined sugar option used in Southeast Asian cuisine. Palm sugar also comes with a toffee flavor. For other unrefined or less refined options, go for coconut sugar or jaggery.
- Olive oil – This is the source of fat and juiciness in lemongrass marinated chicken. I use olive oil for a healthy fat option.
- Freshly squeezed key lime juice
- Fresh garlic
- Black pepper
VEGGIES AND HERBS INGREDIENTS
- Japanese Cucumber – For a crunchy and seedless option
- Lettuce – I like using romaine lettuce for its crunchiness.
- Thai basil leaves – Do not mistake this basil type for sweet basil used in Italian cuisine, they are different in flavor.
- Mint leaves – Feel free to use spearmint or peppermint.
- White radish or daikon
- Carrot
- Beansprout
- Coriander leaves
Step-by-step on how to make lemongrass chicken noodle salad
- Prepare the chicken for marination. Add the ingredients to a blender and pulse until they turn into a paste. Pour the mixture onto the chicken, rub it to fully coat the surface, and leave it in the fridge for at least an hour. For 1 serving, I only use 1 piece of the chicken.
- Prepare the Vietnamese sauce. You may check the recipe here.
- Prepare the rice noodles. Boil water in a kettle, and once ready, pour the boiling water onto a bowl of dried rice noodles. Leave it for 3 minutes. Once the noodles are softened, strain them with a fine mesh strainer, run them through tap water to wash the excess starch, and leave them on the strainer.
- Prep the vegetables and arrange them on a serving plate with the noodles.
- Roast the chicken in a preheated oven for 17-20 mins at 200 °C (depending on the chicken breast size). Optionally, you can use an air fryer to cook the chicken without oil. Set the temperature at 200 °C and cook for 13 minutes.
- Once the timer is done, remove it slice the chicken into smaller pieces and transfer them to the serving plate. Garnish with crushed roasted nuts and drizzle with the Vietnamese sauce.
Noodles to use in Vietnamese chicken noodle salad
- The traditional noodles used in Vietnamese chicken noodle salad are rice noodles vermicelli. It’s a dried and thin rice noodle in a cloudy white color.
- There is another variation of vermicelli made of mung beans, which is clearer in color. Also known as glass noodles, this type is lighter and lower in calories than rice noodles.
- If you prefer healthier rice noodles, go for brown rice vermicelli noodles. It’s a whole-grain option for rice noodles that comes with fiber.
Useful tips
CHICKEN
- The longer the chicken marinates, the better it tastes!
- Cut the chicken into fillets before adding the marination blend for convenience and more flavor.
- Cooking them in an air fryer is the best way to retain the moisture.
VEGGIES
- Soak the fresh vegetables in cold water with ice for 10-15 minutes to make them crunchier and fresher. Lettuce will benefit the most from this method. Dry them thoroughly before cutting and arranging them on the serving plate.
MEAL PREP TIPS: Make extra lemongrass chicken in batches and turn it into different meals every day. It can cover the whole week of protein!
Delicious ways to repurpose lemongrass chicken
Make a sandwich – Have you heard of Bahn Mi? Yup, it’s using the same grilled lemongrass chicken.
Rice bowl with any salad – Eat it next to rice and veggies. For wholesome rice, check out my brown rice and quinoa recipe.
Sweet potato fries and salad – My go-to complex carb option – air-fried sweet potato fries. Serve it next to the marinated chicken and any salad you like!
Barbeque meat – The lemongrass marinated chicken is the perfect Asian-style marinade for barbeque. Served with corn on the cob and grilled veggies, it’s so flavorful you don’t need any sauce or ketchup!
Other Southeast Asian recipes using lemongrass you might like
- Mango Salad with Torch Ginger
- Plant-based Vegan Tomyum Soup
- Steam Fish with Garlic, Ginger and Lime
- Aromatic Indonesian Turmeric Rice
- Indonesian Turmeric Curry with Tempeh, Tofu, and Mixed Vegetables
Check out my other Asian chicken recipes.
More well-balanced Asian noodles to try
FAQ
Can I substitute chicken with tofu for a vegetarian version?
Yes, you can swap the chicken for tofu to make it vegan. Make sure you use a firm type of tofu.
How long do you marinate chicken in lemongrass?
Leave it for at least an hour for the flavor to develop. Ideally, 4 hours to get a more concentrated flavor, and the best is 12 hours or overnight! The longer it is, the more time it takes for the flavor to seep into the chicken. better.
Is this lemongrass chicken noodle served cold or warm?
Lemongrass chicken noodle salad is usually served at room temperature with the chicken marinate still warm.
Is lemongrass chicken healthy?
Lemongrass chicken can be healthy if eaten next to a variety of vegetables with a controlled portion of carbs, like this lemongrass chicken salad bowl. Using chicken breast as a lean meat option with more protein and low fat can also add to the nutritional value of lemongrass chicken.
What goes well with lemongrass chicken?
Lemongrass chicken goes well with rice or rice noodles, raw salad, and even pickles as a side dish. It’s also a perfect grilled meat to make a sandwich.
What type of noodles works best for this lemongrass chicken noodle salad?
Thin rice noodle vermicelli is commonly paired with lemongrass chicken noodle salad. For a lower-calorie option with a similar texture, opt for mung bean vermicelli. Another option that is high in fiber is brown rice vermicelli.
Lemongrass Chicken Noodle Salad
2
servings10
minutes20
minutes510
kcal1
hourVietnamese lemongrass chicken noodle salad that is high in lean protein, bold in flavor, and packed with greens and refreshing herbs.
Ingredients
30 g / 1 pack of rice noodle vermicelli
- Lemongrass chicken marinade
1 p chicken breast
3 stalks lemongrass- chopped (white only) / 3 tbsp lemongrass paste
2 tbsp Red Boat fish sauce
2 tbsp palm sugar
1/4 tsp ground black pepper
3 cloves garlic
2 tbsp oil – I use olive oil
2 tbsp key lime juice
- Vegetables
1 medium Japanese cucumber
1 medium radish/daikon
1 medium carrot
1 baby Romaine lettuce
1/4 cup beansprout (8g)
1/4 cup Thai basil leaves (8g)
1/4 cup coriander leaves (8g)
1/4 cup mint leaves (8g)
- Nuoc Cham sauce – detailed recipe here
2 tbsp Red Boat fish sauce
2 tbsp lime juice
2 tbsp White vinegar
2 tbsp honey
3 cloves garlic – crush and chop thinly
1 Thai chili
Directions
- Prepare the chicken for marination. Add the ingredients to a blender and pulse until they turn into a paste. Pour the mixture onto the chicken, rub it to fully coat the surface, and leave it in the fridge for at least an hour. For 1 serving, I only use 1 piece of the chicken.
- Prepare the Vietnamese sauce by mixing all the ingredients in a small bowl, then stir well with a spoon.
- Prepare the rice noodles. Boil water in a kettle, and once ready, pour the boiling water onto a bowl of dried rice noodles. Leave it for 3 minutes. Once the noodles are softened, strain them with a fine mesh strainer, run them through tap water to wash the excess starch, and leave them on the strainer.
- Prep the vegetables by cutting them according to the recipe list above and arrange them on a serving plate with the noodles.
- Roast the chicken in a preheated oven for 17-20 mins at 200 °C (depending on the chicken breast size). Optionally, you can use an air fryer to cook the chicken without oil. Set the temperature at 200 °C and cook for 13 minutes.
- Once the timer is done, slice the chicken into smaller pieces and transfer them to the serving plate. Garnish with crushed roasted nuts and drizzle with the Vietnamese sauce.
Equipment
- Ninja Air Fryer ProCheck on Amazon
Breville Smart Oven, Air Fryer Pro and Convection Oven – BOV900BSSCheck on Amazon
Notes
- Lemongrass chicken vermicelli salad is best consumed immediately. However, if you have leftovers, keep them in a tight container for not more than 2 days
🥣 Did you try this recipe? Let me know how it goes in the comments below!
