Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng) is the simplest yet most delicious Vietnamese recipe you can make at home.
Vermicelli rice noodles are mixed with fresh vegetables and herbs, topped with juicy, lemongrass-infused chicken, and brought together with a tangy, refreshing dipping fish sauce.
Whether you need a quick meal, are hosting a family gathering, or planning an Asian-inspired summer BBQ, this dish is the perfect choice.
Vietnamese Lemongrass Chicken Vermicelli – My Go-To Craving Cure
Living in Germany, I often find myself longing for authentic Vietnamese flavors. When that craving hits, there’s one dish that always comes to mind: Lemongrass Chicken Vermicelli.
Truth be told, this dish is more of a Vietnamese-American creation than a traditional Vietnamese one. In Vietnam, when we think of a rice noodle dish with grilled meat, we usually picture Bún Thịt Nướng (grilled pork in the South) or Bún Chả (grilled pork in the North).
There are also popular rice noodle salads like Bún Bò Xào (with stir-fried beef), Bún Thịt Xào (with stir-fried pork), and Bún Chả Giò (with egg rolls). But Bún Gà Nướng (grilled chicken vermicelli) isn’t something you’d typically find in Vietnam.
In my home country, we usually prefer bone-in chicken, known for its chewy texture and bouncy skin—something you’d recognize if you’ve had Chicken Phở, Vietnamese Chicken Curry, or Mì Quảng.
Since moving to Germany, marinated chicken thighs with lemongrass have become my most “Vietnamese” dish, one I can easily make with ingredients from any local supermarket. It’s no wonder this dish has become a favorite on the menus of many Vietnamese restaurants abroad.
What always amazes me is how overseas Vietnamese moms adapt, using local ingredients to recreate the dishes that remind them of home. They showed me how to use shredded celery in place of water spinach for dishes like Bún Bò Huế or Bún Mọc, or even rhubarb instead of tamarind for Canh Chua (sweet and sour soup).
Related Recipes | More Asian Recipes with Chicken
Why This Recipe Shines
Foolproof Method: Simply mix all ingredients and grill.
Easy Meal Planning: Whether pre-cooking chicken or marinating it fresh, it effortlessly integrates into your meal plan.
Gluten-Free Option: All ingredients are naturally gluten-free or easily adaptable.
Versatility: Beyond rice vermicelli, this Vietnamese lemongrass chicken pairs well with steamed rice, rice papers, or as a Banh Mi filling.
Universal Marinade: Perfect for chicken breast, wings, shrimp, salmon, or even pork belly.
Ingredients
CHICKEN MARINADE
- Deboned chicken thighs
- Fish sauce
- Soy sauce
- Oyster sauce
- Honey
- Garlic, shallots, lemongrass (fresh, frozen, or minced)
- Cooking oil
ACCOMPANIMENTS
- Shredded lettuce & bean sprout
- Popular Vietnamese local herbs like mint, Thai basil…
- Carrots & cucumber (cut into matchsticks)
- Thin rice noodles (vermicelli) or Bún in Vietnamese
- Nước Chấm: fish sauce, sugar, vinegar/lime juice, garlic, chili.
OPTIONAL INGREDIENTS
- Vietnamese scallion oil (mỡ hành)
- Vietnamese pickled carrot & daikon (đồ chua)
- Roasted peanuts
- Fried shallots (hành phi)
Meal-Prep Tips
This recipe is always my “deadline lifesaver” because I can make a large batch in advance and enjoy it throughout busy weeks (or even longer if it’s kept in the freezer).
You can store the chicken in the fridge in an airtight container for up to 5 days. When you’re ready to eat, simply pop the chicken in the microwave to warm it through.
If you want to enjoy the grilled chicken for the whole week, cook the rice noodles in advance and separate them into portions. When reheating in the microwave, add a bit of water to the rice noodles, mix well, and cover the container with a lid.
I also recommend serving the chicken with steamed jasmine rice or a crispy baguette. They’re all quick fixes, just like my microwaved jasmine rice, which takes less than 15 minutes.
FAQs
More delicious Vietnamese & Asian recipes with lemongrass
(Vietnamese Beef Stew with Tapioca Noodles)
Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)
Ingredients
- 1.1 pound deboned chicken thighs
- 2 stalks lemongrass (or 2 tbsp minced lemongrass)
- 1 big clove garlic
- 1 big clove shallot
- 3 tbsp water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp cooking oil
Nước Chấm Dipping Sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp warm water
- 2 tsp rice vinegar
- Minced garlic (to your taste)
- Minced chili (to your taste)
Rice Noodles, Vegetables & Herbs
- 1 package thin rice noodles (bún)
- Lettuce (shredded)
- Bean sprouts
- Carrot (cut into matchsticks)
- Cucumber (cut into matchsticks)
- Thai basil, mint…
- Vietnamese scallion oil (mỡ hành) (optional)
- Vietnamese pickled carrot & daikon (đồ chua) (optional)
- Roasted peanuts (optional)
- Fried shallots (optional)
Instructions
Chicken
- Blend the garlic, shallots, and lemongrass with water.
- Mix this blend with the chicken thighs, fish sauce, soy sauce, oyster sauce, and honey. Marinate for 1 hours or overnight in the fridge.
- Before baking, let the marinated chicken come to room temperature for 20 minutes and preheat the oven to 390°F (200°C).
- Bake the chicken at 390°F (200°C) for about 20 minutes or until golden brown.
- Let them rest for 5 minutes before cutting into bite-sized pieces.
Dipping Sauce
- Combine fish sauce, sugar, warm water, and vinegar. Stir in minced garlic and chili.
Assemble
- Prepare the rice vermicelli according to the package instructions.
- In a bowl, layer the rice vermicelli with bean sprouts, shredded lettuce, and herbs. Top with the grilled chicken.
- Drizzle Nước Chấm dipping sauce over the dish, mix well and enjoy.
- For extra flavor, add scallion oil, roasted peanuts, fried shallots, and pickled vegetables.
