Vietnamese Noodles
These Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) are a satisfying, fresh and vibrant meal-in-one medley you will crave for days! They are your answer for a refreshing flavor and texture packed lunch or dinner.  They are made with seasoned rice vermicelli noodles, juicy lemongrass chicken, fresh slivered vegetables and garnished with crunchy peanuts and fresh cilantro all drizzled with bright and tangy Vietnamese rice vinegar dressing.  These Vietnamese Noodles are light yet comforting and you can prep all the ingredients ahead of time, so when its “go time” all you have to do is cook your chicken!
Servings Prep Time
4-6 bowls 30minutes
Cook Time
Servings Prep Time
4-6 bowls 30minutes
Cook Time
top up close view of Vietnamese noodle with rice noodles, lemongrass chicken, shredded carrots, julienned carrots, bean sprouts and snow peas
  • 1 1/2lbs Lemongrass Chickensee notes**
  • 1 6.75 pkg. rice vermicelli noodles
  • 2cups red cabbagechopped
  • 2cups Bean Sprouts
  • 2 cucumbersspiralized or julienned
  • 1 red bell pepperjulienned
  • 1cup Snow peasends trimmed, julienned
  • 1cup matchstick or julienned carrots
  • 1/4cup chopped green onions
  • 2tablespoons chopped cilantroor more to taste
  • 3tablespoons Reserved marinadein directions
  • 1/4cup coconut milkmay sub water
  • 2tablespoons rice vinegar
  • 2tablespoons fish sauce
  • 1-2tablespoons lime juice
  • 2tablespoons honey
  • cilantro
  • crushed peanuts
  • Freshly squeezed lime juice
  • Asian chili sauce
  1. Whisk together Lemongrass Chicken Marinade ingredients. Remove 3 tablespoons Marinade and add dressing to a small bowl. Whisk in all dressing ingredients. Cover and refrigerate dressing. (I use this time to prep my veggies.) Marinate Lemongrass Chicken according to directions.
  2. Cook chicken according to directions.
  3. Remove chicken then add water to the same skillet you cooked the chicken in and bring to a simmer. Remove from heat and add noodles (if skillet is not large enough then add noodles and water to a large bowl). Soak noodles according to package instructions until al dente. Drain noodles and rinse with cool water. Add noodles to large bowl and toss with 1/4 cup of dressing.
  4. To serve, divide noodles between 4 or 6 bowls (depending on serving size) and divide vegetables and garnish between bowls OR serve vegetables and garnishes in individual bowls a la carte to create a topping bar. Strain dressing to remove lemongrass chunks and drizzle bowls with desired amount of dressing. Add freshly squeezed lime juice or Asian chili sauce if desired (highly recommended).
Recipe Notes

**The Lemongrass Chicken recipe calls for 2 ½ pounds chicken but we are only going to use 1 ½ pounds and use the extra marinade in our dressing – in other words, follow the recipe with the same marinade measurements but use 1 1/2 pounds chicken.