Lemongrass Chicken and Vietnamese Noodles

This quick and easy recipe is perfect for midweek dinners.


Chicken and Marinade

600 g of boneless skinless chicken thighs

1 stalk of lemongrass

1tbsp vegetable oil

2 chopped garlic cloves

2tbsp fish sauce

2tbsp brown sugar

2tbsp lime juice

1 tbsp soy sauce

Vietnamese Sauce

3tbsp lime juice

4tbsp rice vinegar

1 red bird’s eye chilli

2tbsp white sugar

½ cup water

¼ cup fish sauce


Handful of mint and cilantro leaves

200g vermicelli

2 julienned cucumbers

3 cups bean sprouts

2 julienned carrots

5 cups finely sliced iceberg lettuce

1/2tbsp oil


  1. Combine the chicken and marinade ingredients and marinate for at least an hour.
  2. In a frying pan over medium heat, heat half a tablespoon of oil and remove chicken from marinade. Cook the chicken until just cooked through, for approximately 6 to 8 minutes.
  3. Remove chicken from pan and allow to rest for five minutes before slicing thinly.
  4. Make the Vietnamese sauce by combining all the ingredients and set aside for at least 20 minutes.
  5. Soak the vermicelli in hot water, following the packet instructions, then rinse under cold water.
  6. Serve the noodles in individual bowls, top with the vegetables and herbs and sliced chicken pieces and sauce.

Serves 4