Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)

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 crave authentic Vietnamese food, and when that craving strikes, I always think of this Lemongrass Chicken Vermicelli.

Honesly, this dish is more of a Vietnamese-American recipe than a traditional Vietnamese one.

If you are in Vietnam and would like to have a rice noodle salad bowl, you should look for:

• Bún Bò Xào (rice noodles with with stir-fried beef)
• Bún Chả (with Northern-style grilled pork)
• Bún Thịt Nướng (with Southern-style grilled pork)
• Bún Chả Giò (with egg rolls)

In my home country, chicken steaks aren’t as popular; people prefer bone-in chicken with a chewy texture and bouncy skin (you would notice if you’ve tried Chicken Phở, Chicken Curry or Mì Quảng in Vietnam).

However, since arriving here, marinated chicken thighs with lemongrass have become the most Vietnamese-like dish I can easily make with just ingredients from German supermarkets.

Maybe that’s why it has become a staple on the menus of most Vietnamese restaurants abroad.

I always admire how overseas Vietnamese moms improvise with local ingredients to recreate the most flavorful dishes for their families.

They taught me to use shredded celery instead of water spinach for Bún Bò Huế or Bún Mọc , and even rhubarb instead of tamarind for Canh Chua (sweet & 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.

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 baguette. They’re all quick fixes, just like my microwaved jasmine rice, which takes less than 15 minutes.

More delicious Vietnamese & Asian recipes with lemongrass

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Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng)

Cielle

This Vietnamese Lemongrass Chicken Vermicelli (Bún Gà Nướng) is a simple yet delicious recipe. Vermicelli noodles are mixed with fresh vegetables and herbs, topped with juicy lemongrass chicken, and finished with a tangy Nước Chấm dipping sauce.

5 from 1 vote

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Course Family meal, Main Course

Cuisine Vietnamese

Servings 4 people

Ingredients

  

1x2x3x

• 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.
  

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