Vietnamese Lemongrass Chicken
Equipment
- Mortar and pestle optional
Ingredients
Chicken
- 2 boneless chicken thighs, ~8 oz., sliced, see note 1
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tbsp finely minced lemongrass
Sauce (Nuoc Cham)
- 2 cloves garlic
- 1 –2 Thai chilies
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1½ tbsp lime juice
- 2 tbsp water
Noodles & Toppings
- 4 oz rice noodles
- Cucumber slices, optional
- Julienned carrots, optional
- Cilantro, optional
- Mint, optional
- Crushed peanuts, optional
Instructions
- Mince your lemongrass and combine with chicken, dark soy sauce, light soy sauce, fish sauce, garlic, and sugar. Marinate for 15 minutes.
- Preheat and lube your air fryer. Air fry the chicken at 400°F (200°C) for 15 minutes.
- While chicken cooks, pound garlic and chilies into a fine paste (or finely mince).
- In a bowl, mix together fish sauce, sugar, lime juice, garlic-chili mix, and water. Set aside.
- Boil rice noodles until al dente, then rinse under cold water and drain.
- Slice the chicken into strips.
- Assemble your bowl: layer noodles, sliced chicken, and desired toppings. Drizzle with the sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Vietnamese Lemongrass Chicken Recipe
- Why My Vietnamese Chicken Is So Balanced
- What Makes Vietnamese Lemongrass Chicken Have Bold Flavors Despite Minimal Effort
- Vietnamese Lemongrass Chicken Ingredients
- How to Make Vietnamese Lemongrass Chicken
- Step-by-Step Process
- Tips and Variations
- Frequently Asked Questions
- More Recipes to Try
Why My Vietnamese Chicken Is So Balanced
This Vietnamese Lemongrass Chicken Noodle Bowl is one of those meals that feels light and refreshing but still incredibly satisfying. Juicy chicken is infused with the citrusy, floral notes of lemongrass and air-fried until perfectly golden. It’s paired with springy rice noodles, crunchy veggies, and a punchy fish sauce dressing that ties everything together. This dish is all about balance, salty, sweet, tangy, fresh, and spicy all at once.
What Makes Vietnamese Lemongrass Chicken Have Bold Flavors Despite Minimal Effort
What I love most about Vietnamese Lemongrass Chicken is how much flavor you get from such simple ingredients. Lemongrass, garlic, and fish sauce do the heavy lifting in the marinade, and the air fryer makes cooking completely hands-off. The sauce comes together in one bowl and can be adjusted to your spice tolerance. Everything is easy to prep ahead, so you can have a healthy, flavorful bowl on the table in 30 minutes.
Vietnamese Lemongrass Chicken Ingredients
Here’s a quick breakdown of the key ingredients:
- Boneless chicken thighs – juicy and flavorful, perfect for quick marinating and air frying
- Lemongrass – the star of the show with its citrusy aroma
- Dark and light soy sauce – for depth and salinity
- Fish sauce and garlic – classic Vietnamese staples
- Rice noodles – soft, chewy, and neutral enough to soak up the sauce
- Fresh herbs and veggies – like cucumber, mint, cilantro, and carrots for crunch and brightness
- Crushed peanuts – for a finishing touch of richness and texture
How to Make Vietnamese Lemongrass Chicken
Step-by-Step Process
Marinate your chicken for at least 15 minutes. The lemongrass imparts flavor quickly, especially when minced finely.
Air fry the chicken for crisp edges and juicy centers. No flipping or babysitting required.
Make the sauce by pounding or mincing the garlic and chilies, then mixing with fish sauce, lime juice, sugar, and water. It should be bright, savory, and slightly sweet.
Cook your noodles until just tender, then rinse under cold water to stop the cooking and keep them bouncy.
Assemble your bowls with noodles, chicken, and toppings of your choice. Don’t forget to drizzle that nuoc cham-style sauce over everything.
Tips and Variations
- Swap chicken thighs for tofu or shrimp if desired.
- Add pickled carrots or daikon for a tangy crunch.
- Not a fan of heat? Skip the Thai chilies or use just one.
- Meal prep tip: store sauce, noodles, and toppings separately and assemble when ready to eat.
- Add a soft-boiled egg or a drizzle of chili oil if you want to bulk it up.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay much juicier and are more flavorful for air frying. If using breast, don’t overcook it.
What if I don’t have an air fryer?
You can grill or pan-sear the marinated chicken over medium-high heat until golden and cooked through, about 5–6 minutes per side.
How spicy is the sauce?
It depends on how many chilies you use. Start with one if you’re unsure, and adjust to taste.
Can I use pre-ground lemongrass or paste?
Fresh is best for flavor, but lemongrass paste works in a pinch, just use about half the amount.
What’s the best way to serve this?
Serve it cold or room temp like a noodle salad, or warm with freshly cooked chicken, both are delicious!
More Recipes to Try
Check out my Shaking Beef for more Vietnamese dishes!
Or try my Somen Salad if you still want noodles but a different flavor profile.
For something saucy and spicy, make my Spicy Chewy Noodles (Jjolmyeon).
