Lemongrass Chicken Bowl
Equipment
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 3 cloves garlic, minced
- 2 tbsp finely minced lemongrass
- 2 tbsp sugar
Nuoc Cham Sauce
- 2 tbsp fish sauce
- ¼ cup water
- 2 tbsp sugar
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp thai chilies, finely chopped
Rest of the Bowl
- 1 cup vermicelli noodles
- ¼ cucumber, julienned
- ¼ cup shredded carrots
- 1 tbsp mint leaves
- 1 tbsp cilantro
Optional Garnish
- Chopped nuts, I used peanuts
Instructions
- Place your chicken thighs in a bowl and marinate with dark soy sauce, light soy sauce, fish sauce, garlic, lemongrass, and sugar for at least 15 minutes.
- In a separate bowl, combine fish sauce, water, sugar, lime juice, garlic, and Thai chilies. Mix thoroughly and set aside.
- Add oil to a pan over medium-high heat and sear your chicken for 4–5 minutes per side until cooked through and nicely caramelized. Remove and let rest briefly.
- While the chicken rests, boil your vermicelli noodles until al dente, then rinse under cold water and drain well.
- Thinly slice your chicken.
- Place the vermicelli noodles in a bowl and top with sliced chicken. Add cucumbers, carrots, mint, and cilantro, then spoon over your sauce.
- Optionally garnish with chopped nuts.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What Makes This Lemongrass Chicken Bowl So Easy
There’s a common misconception that food always needs time in order to yield an even tastier result, but that’s not true! This Lemongrass Chicken Bowl is an example of how something super tasty can also be very quick to make! The marinade only takes a few minutes to put together, and while the chicken is busy soaking up all that flavor, the rest of the components, like the vermicelli, veggies, and dressing can be made, which will allow you to eat soon as possible!
What Makes This Lemongrass Chicken Bowl So Balanced
I talk about balance a lot in my dishes because it’s so important, but I think this Lemongrass Chicken Bowl is the best example of balanced flavor profiles. You get a savory and umami bite from the caramelized chicken, the bright and acidic flavors of the nuoc cham, and the cool contrast from the veggies and noodles, which also provide their own flavors to the bowl! It’s one of those meals that always checks every box for me. It’s filling, healthy, delicious, and 100% customizable depending on what you’ve got in the fridge or pantry!
What You’ll Need To Make a Lemongrass Chicken Bowl
Chicken
- 16 oz chicken thighs
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 3 cloves garlic, minced
- 2 tbsp finely minced lemongrass
- 2 tbsp sugar
Nuoc Cham Sauce
- 2 tbsp fish sauce
- ¼ cup water
- 2 tbsp sugar
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp Thai chilies, finely chopped
Rest of the Bowl
- 1 cup vermicelli noodles
- ¼ cucumber, julienned
- ¼ cup shredded carrots
- 1 tbsp mint leaves
- 1 tbsp cilantro
Optional Garnish
- Chopped nuts, I used peanuts
How To Make a Lemongrass Chicken Bowl
Place chicken thighs in a bowl and marinate with dark soy sauce, light soy sauce, fish sauce, garlic, lemongrass, and sugar for at least 15 minutes.
In a separate bowl, combine all sauce ingredients: fish sauce, water, sugar, lime juice, garlic, and Thai chilies. Mix thoroughly and set aside.
Heat oil in a pan over medium-high heat and sear chicken for 4–5 minutes per side until cooked through and caramelized. Remove and let rest briefly.
Boil vermicelli noodles according to package instructions, then rinse under cold water and drain well.
Thinly slice the chicken.
Assemble bowls: place vermicelli noodles in the base, then top with sliced chicken, cucumbers, carrots, mint, and cilantro. Drizzle generously with nuoc cham.
Garnish with chopped nuts and serve immediately.
Tips & Variations
If you don’t have any chicken on hand, pork shoulder and tofu works great with this marinade too! I would make sure that the pork shoulder is sliced thinly, and the cooking times will be the same!
I only added 1 tbsp of Thai chilies because I personally can’t handle my spice, but if feel free to add as much as you’d like!
If you don’t have any vermicelli, this bowl works amazingly with rice or even just lettuce!
This dish can also be served cold! If you’d like to serve cold, just toss everything together and store in the fridge for up to 3 days.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! Just be careful not to overcook since breast meat dries out faster. I recommend butterflying the breast or cutting into thin cutlets so it sears quickly and evenly.
What’s the best way to mince lemongrass?
Use only the tender white part near the base. Smash it with the back of your knife first, then mince finely. I also like to use a pureed lemongrass (usually found in a tube) if I can’t find any fresh lemongrass near me.
Can I eat this cold?
Absolutely! I personally like the contrast of cold noodles with warm chicken, but it also works great fully chilled as a meal-prep option.
How long will leftovers last?
The chicken will keep for 3–4 days in the fridge. Store everything separately and assemble right before eating for the best texture. However, as stated above, it will also taste great all tossed together!
What if I don’t have Thai chilies?
Bird’s eye chilies are traditional, but you can substitute with sriracha, which has a very similar taste profile!
Try These Next
Craving more healthy meals? You’ll love my Teriyaki Chicken!
Want pork belly instead of chicken? Try out my Red Braised Pork Belly!
Looking for something warm instead? Try my Thai Basil Chicken!
