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Vietnamese Lemongrass Chicken Noodle Bowls

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These Vietnamese lemongrass chicken noodle bowls are fresh, vibrant, and packed with crisp vegetables, herbs, and tender chicken. Served with a tangy lime fish sauce dressing, they make a satisfying and flavorful meal.

Ingredients

  • 1 batch lemongrass chicken
  • 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
  • Fresh herbs: cilantro, mint, and/or Thai basil
  • Lime wedges, for garnish
  • Chopped peanuts, for garnish (optional)
  • Thinly sliced Thai bird chiles, for garnish (optional)
  • 1/4 cup warm water
  • 3–4 tablespoons honey or 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

  1. Cook the lemongrass chicken according to its recipe instructions.
  2. Cook the rice vermicelli noodles al dente according to package instructions, then drain. If desired, toss with a small amount of oil to prevent sticking.
  3. In a small bowl, whisk together the warm water and honey until dissolved. Add the lime juice, fish sauce, garlic, and minced chile, then whisk until combined.
  4. Divide the noodles among four serving bowls. Top with the cooked chicken, cucumber, carrots, lettuce, bean sprouts, and fresh herbs.
  5. Garnish with lime wedges, peanuts, and sliced chiles as desired. Drizzle with the prepared sauce and serve immediately.

Notes

  • Thai basil and mint add authentic Vietnamese flavor, but cilantro alone also works well.
  • Adjust the sweetness and lime juice in the dressing to taste.
  • For extra crunch, add additional peanuts or bean sprouts.
  • Store components separately in the refrigerator for up to 3 days and assemble before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/vietnamese-lemongrass-chicken-noodle-bowls/