Vietnamese Vermicelli Recipe

Jump to Recipe Print Recipe

Try something new with this vibrant Vietnamese Vermicelli Recipe, loaded with tender lemongrass-marinated chicken, fresh herbs, and crisp veggies. Tossed in a sweet, tangy, garlicky nuoc cham sauce, every bite is light, flavorful, and seriously crave-worthy for your taste buds.

Why You’ll love these Vietnamese Noodles

Vietnamese vermicelli with lemongrass chicken (classically named Bún Gà Nướng) is a dish I loved, loved, LOVED eating when we visited Vietnam! I didn’t realize how into Vietnamese food I really was before this trip! It’s an affordable meal to make at home.

At its core, this Vietnamese vermicelli noodle bowl is a build-your-own bowl moment: silky vermicelli noodles, a punchy herb-packed fresh veggies salad, and juicy lemongrass-marinated chicken, all tied together with a drizzle of Nước chấm (a Vietnamese dipping sauce). It looks a little involved, but each component is simple and when it all comes together, it’s the kind of meal you’ll keep coming back to.

And if you love an Asian Noodle dish, also try my Easy Udon Noodle Recipe or these Spicy Peanut Noodles, which I’m absolutely certain you’re going to enjoy, too!

Exploring local Vietnamese Flavors via Local Food Tour

My husband and I traveled to Southeast Asia for our Honeymoon and did a local food tour while we were in Hanoi. It was our last night and truthfully, we were quite tired. With rain in the forecast, we geared up to meet our guide, Buffalo Joe, for a fantastic evening of trying Hanoi’s greatest spots.

We were able to try SO many dishes, like:

Pho Bo — classic Hanoi beef noodle soup with lots of green onion/herbs (middle photo below). The locals will add pieces of peppers as they eat the soup, so it gradually gets spicer but doesn’t ruin the palette immediately.
Bánh Mì – another classic. It was a pork with fish pâté. The bread itself was magnificent and had the right amount of chew to it.
Gỏi Đu Đủ – which is a Vietnamese green papaya salad, with beef jerky and crushed peanuts. Such unique flavor combination but the textures complimented each other nicely.

After tasting authentic Vietnamese noodle dishes right in Hanoi — including the famous bun cha spot where Anthony Bourdain and President Obama shared a meal — I came home completely inspired by the balance of fresh herbs, savory protein, bright citrus, and comforting noodles that define Vietnamese cooking.

So, this Bun Ga Nuong recipe is inspired by the incredible street food we experienced in Vietnam. The combination of lemongrass chicken, rice noodles, crunchy vegetables, fresh herbs, and punchy sauce instantly transports me back to the tiny tables and unforgettable meals we had in Hanoi.

four photo collage from food tour Hanoi.

three bowls of pho with lots of fresh herbs added.

four photo collage of food eaten on an asian food tour.

Recipe Ingredients

Chicken: I recommend two large chicken breasts butterflied & cut in half so you have 4 smaller pieces.
Marinade: The chicken is super flavorful thanks to a lemongrass marinade made with lemongrass, ginger, fish sauce, rice vinegar, honey and soy sauce.
Noodles: I used rice vermicelli noodles. I’ve made this recipe with thin brown rice noodles or mung bean noodles too, also delicious!
Veggies: Carrots, cucumber, fresh herbs (cilantro, mint, thai basil), jalapeño.
Nuoc Cham Chili Garlic Sauce: We’re doing this homemade with warm water, fish sauce, rice vinegar, honey, lime, ginger, garlic and red pepper flakes.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Most bowls are served with additional fresh vegetables such as shredded lettuce/cabbage/bean sprouts; I didn’t have bean sprouts hand but it’s an excellent addition and adds volume to the dish.
Make it vegetarian with tofu or sprouted tempeh instead of the chicken! A soft boiled egg on top would also be a drool worth protein addition.
Can’t find fresh lemongrass? No worries, lemongrass paste is totally fine. It’s a subtle flavor and can be tough to find unless at an Asian specialty market.

How to Make This Recipe

1. Cut an 1” of both sides of the stalk of lemongrass and use a knife to slice through the outside layer. Remove the outer layer (trash), then use a thick utensil (wooden spoon) to “bruise” the stalks. This allows the flavor to release without any of the bamboo texture into the chicken.

2. Add bruised lemongrass sticks and all chicken marinade into a large storage bag. Ensure the chicken breasts are thin and cut in half, creating four small breasts. Marinate for at least an hour or overnight in the refrigerator.

3. Grill the chicken: after the chicken has marinated, remove the lemongrass stalks and discard. Heat a grill pan to medium heat and coat with avocado oil. Grill chicken for 3-4 minutes, cover with a lid, flip and repeat. Cook until the internal temperature is 165F (if you don’t have a grill pan you can also pan fry with some sesame oil in the bottom of the skillet). Remove from the pan and slice!

4. Cook the Vietnamese noodles according to package instructions. Often, it’s pouring boiling water over noodles in a bowl, cover with a plate while they cook.

5. Make the Nuoc Cham Sauce: pour all of the ingredients into the measuring cup with warm water. Whisk until honey is dissolved. Add a pinch of red pepper flakes. The sauce should be warm prior to serving.

6. Assemble the bowls: add cooked noodles, veggies & herbs, and juicy chicken. Garnish with 2 tbsp crushed peanuts per bowl and a lime wedge. Spoon ¼ cup of Nuoc Cham Sauce onto each bowl before serving. Serve warm, getting a little of everything in each bite! Make sure to give it a good stir, tossing the veggies & herbs with the noodles. Enjoy!

PRO TIPS

Toss together shredded carrots, mandolined cucumbers, chiffonade herbs, jalapeno and drizzle of oil & pinch of salt in a large mixing bowl. Creates a slaw mixture and makes assembling the bowls easier.
Don’t be afraid of the recipe instructions – it’s a flavorful dish that has a few components but worth the flavor profile!

Recipe FAQs

How do we store it?

Store each component (chicken, noodles, veggies, sauce) in a separate airtight container in the fridge for up to 3-4 days. Reheat the chicken gently and assemble when ready to eat.

Should I serve it warm or cold?

It’s delicious both ways! The chicken is typically served warm, but the overall bowl can be enjoyed warm or at room temperature.

Is nuoc cham spicy?

Traditionally it has a slight kick, but you can easily control the heat by adjusting or omitting the red pepper flakes and jalapeño.

Serving suggestions

Enjoy your Vermicelli noodles with this Oriental Coleslaw or these Asian Carrots. I think both would pair nicely and make really yummy side dishes! Consider some optional toppings like sliced green onions, fresh bean sprouts and a sprinkle of sesame seeds for extra texture on your vietnamese vermicelli bowl.