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Vietnamese vermicelli salad with lemongrass chicken

Updated: Jul 13, 2020


  • 1.5 pounds chicken thigh fillets or breast,

  • 1 stalk lemongrass, white part only

  • 2 garlic cloves, minced

  • 2 tbsp lime juice

  • 2 tbsp fish sauce

  • 1 tbsp soy sauce

  • 2 tbsp brown sugar or honey

  • 1 tbsp vegetable oil


  • 1/4 cup fish sauce

  • 4 tbsp rice vinegar

  • 2 tbsp sugar

  • 1/2 cup water

  • 2 garlic cloves, minced

  • 1 red chili, or 1/2 teaspoon dry chili - optional

  • 3 tbsp lime juice


  • 1/2 tbsp oil

  • 7 oz vermicelli noodles

  • 2 carrots, julienned

  • 2 cucumbers , julienned

  • 4 cups lettuce, chopped

  • Handful of mint leaves

  • Handful of cilantro

  • Lime wedges, for serving - optional


  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.

  • Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.

  • Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.


  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.


  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.

  • Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

  • DIY: Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

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