Oh, get ready for a flavor explosion! This Vietnamese Noodles with Lemongrass Chicken dish is seriously one of my absolute favorites. It’s got that perfect balance of savory, zesty, and fresh that just screams sunshine and good times. I’ve been making variations of this for years, trying to capture that authentic street-food taste right in my own kitchen, and trust me, this recipe nails it. It’s super quick too, which is always a win in my book!
Essential Ingredients for Vietnamese Noodles with Lemongrass Chicken
Alright, let’s talk about what you’ll need to bring this amazing Vietnamese Noodles with Lemongrass Chicken to life! It’s really not complicated, but having everything prepped makes the cooking process so much smoother. Trust me on this!
Chicken and Marinade Components
First up, the star: about a pound of boneless, skinless chicken thighs. I like thighs because they stay so tender and juicy, but if you prefer, you can totally use chicken breast, just slice it nice and thin. Then, for that incredible lemongrass flavor, grab two stalks and mince them up really, really fine. You’ll also need two cloves of garlic, also minced, a tablespoon of fish sauce for that savory punch, a tablespoon of soy sauce, a teaspoon of sugar to balance everything, and about half a teaspoon of black pepper. Oh, and don’t forget two tablespoons of vegetable oil for stir-frying!
Noodle and Garnish Essentials
For the noodles, we’re going with 8 ounces of rice vermicelli. Just follow the package directions – usually a quick boil or soak. Once they’re cooked, drain them and give them a rinse with cold water to stop the cooking and keep them from clumping. For freshness, we need a good amount of chopped fresh cilantro, mint, and basil – about a quarter cup of each. And if you like a little crunch, a quarter cup of chopped peanuts is a fantastic addition!
The Savory Dipping Sauce Ingredients
Now, for the sauce that ties it all together! It’s super simple: whisk together 2 tablespoons of fish sauce, 1 tablespoon of fresh lime juice, 1 tablespoon of sugar, and 2 tablespoons of water. If you like a little heat, add some minced chili peppers to this. You can play around with the ratios here until it tastes perfect to you!
Step-by-Step Guide to Preparing Vietnamese Noodles with Lemongrass Chicken
Alright, let’s get cooking! This is where all those lovely ingredients come together. It’s pretty straightforward, so don’t stress. Just follow along!
Marinating the Lemongrass Chicken
First things first, let’s get that chicken marinating. Grab a bowl and toss in your thinly sliced chicken thighs. Add the minced lemongrass, minced garlic, fish sauce, soy sauce, sugar, and black pepper. Give it all a good mix, making sure every piece of chicken is coated. Now, cover the bowl and let it sit in the fridge for at least 30 minutes. If you can let it go longer, like an hour or even two, that’s even better for flavor!
Preparing the Rice Vermicelli Noodles
While the chicken is doing its thing, let’s get the noodles ready. Cook your rice vermicelli according to the package instructions. This usually just involves boiling them for a few minutes. Once they’re tender, drain them really well and give them a quick rinse under cold water. This stops them from cooking further and prevents them from sticking together in a big clump. Set them aside.
Stir-Frying the Lemongrass Chicken
Now, for the cooking part! Heat about two tablespoons of vegetable oil in a big skillet or a wok over medium-high heat. You want it nice and hot before you add the chicken. Carefully add your marinated lemongrass chicken mixture to the hot pan. Try to spread it out in an even layer so it cooks evenly. Stir-fry it for about 5-7 minutes, or until the chicken is cooked through and you get those lovely little browned bits on the edges. Yum!
Assembling Your Vietnamese Noodles with Lemongrass Chicken
Time to put it all together! Divide the cooked rice vermicelli noodles among your serving bowls. Then, top that with a generous portion of your delicious stir-fried lemongrass chicken. It’s starting to look amazing, right?
Tips for Perfect Vietnamese Noodles with Lemongrass Chicken
Getting this dish just right is all about a few little tricks that make a big difference. Don’t worry, it’s totally doable, and I’m here to share what I’ve learned!
Achieving Tender Chicken
Okay, so my number one tip for super tender chicken is to stick with the thighs. They have more fat, which means they stay moist and flavorful even when stir-fried. If you *have* to use chicken breast, just be really careful not to overcook it! Seriously, a minute too long and it can get dry. Slice it thinly so it cooks quickly and evenly.
Crafting the Ideal Dipping Sauce
The dipping sauce is where you can really play with the flavors. The recipe gives you a great starting point, but taste it! My favorite way to make it spicier is to add some finely minced fresh red chili peppers – seeds and all if you’re feeling brave! You can also easily adjust the sweet and sour balance by adding a bit more sugar or lime juice. It’s all about what makes your taste buds sing!
Serving and Enjoying Your Vietnamese Noodles with Lemongrass Chicken
Now for the fun part – making it look as good as it tastes! This dish is all about freshness, so don’t skimp on those garnishes. They really add that extra layer of flavor and texture that makes this Vietnamese Noodles with Lemongrass Chicken sing.
Garnish and Accompaniment Ideas
Pile on that fresh cilantro, mint, and basil! Honestly, the more, the merrier. Sprinkle those chopped peanuts over the top if you’re using them – they add such a nice little crunch. And for a final burst of brightness, serve it up with some fresh lime wedges on the side. Squeezing a little lime juice over everything right before you dig in is just heavenly. It really wakes up all those amazing lemongrass and savory chicken flavors.
Frequently Asked Questions about Vietnamese Noodles with Lemongrass Chicken
Got questions about making this delicious dish? I totally get it! It’s always good to know the little details. Here are a few common ones I get asked about my Vietnamese Noodles with Lemongrass Chicken recipe.
Can I use chicken breast instead of thighs for this Vietnamese Noodles with Lemongrass Chicken?
You absolutely can! Chicken breast works fine, but I really do prefer thighs for this recipe. Thighs have a bit more fat, which means they stay wonderfully tender and juicy even after stir-frying. Chicken breast can sometimes get a little dry if you overcook it, so just be extra careful to slice it thinly and don’t cook it for too long. Keep an eye on it!
How do I make the dipping sauce for Vietnamese Noodles with Lemongrass Chicken spicier?
Oh, easy peasy! The dipping sauce is super forgiving. If you want more heat, just add more finely minced fresh chili peppers to the sauce mixture. You can add them with the seeds still in for an extra kick, or remove the seeds if you prefer just a touch of warmth. Taste as you go, that’s my motto!
What are some other fresh herbs I can use with Vietnamese Noodles with Lemongrass Chicken?
While cilantro, mint, and basil are my go-to trio for this dish – they really hit all the right notes – feel free to experiment! A little bit of Thai basil can add a lovely anise note, or even some thinly sliced green onions (the green parts!) can add a nice fresh bite. Just use what you love and have on hand!
Understanding the Nutritional Profile of Vietnamese Noodles with Lemongrass Chicken
Just a little heads-up, the nutritional info for this fantastic Vietnamese Noodles with Lemongrass Chicken is an estimate, okay? Like, the exact calories, fat, protein, and carbs can totally change depending on the brands you use and even how much of that yummy dipping sauce you drizzle on. It’s a good guideline, but think of it as a ballpark figure!
Print
Flavorful Vietnamese Noodles with Lemongrass Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful Vietnamese noodle dish featuring tender chicken marinated in lemongrass and spices, served over rice vermicelli with fresh herbs and a savory dipping sauce.
Ingredients
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 2 stalks lemongrass, minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 oz rice vermicelli noodles
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped peanuts (optional)
- Lime wedges, for serving
- Dipping sauce (fish sauce, lime juice, sugar, water, chili peppers)
Instructions
- In a bowl, combine chicken, lemongrass, garlic, fish sauce, soy sauce, sugar, and black pepper. Marinate for at least 30 minutes.
- Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated chicken and stir-fry until cooked through and lightly browned.
- Divide noodles among serving bowls.
- Top with stir-fried chicken.
- Garnish with cilantro, mint, basil, and peanuts if desired.
- Serve with lime wedges and dipping sauce.
Notes
- For a spicier dish, add sliced chili peppers to the marinade or dipping sauce.
- You can substitute chicken breast for thighs, but thighs will remain more tender.
- Prepare the dipping sauce by whisking together 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon sugar, 2 tablespoons water, and minced chili peppers to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Vietnamese noodles, lemongrass chicken, chicken stir-fry, rice vermicelli, Asian noodles