Vermicelli and Lemongrass Chicken Bowl

4 serves | 30 minutes

What's refreshing, easy to make and healthy at the same time? Try this Lemongrass Chicken and Vermicelli Bowl.

Inspiration image from


Lemongrass Chicken

  • 500g chicken thigh fillets, cut into strips
  • 1 stalk lemongrass, bottom white part and cut into small pieces
  • 2 cloves garlic, minced
  • 2 tbsp lime juice (or lemon juice)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp cooking oil

Salad Dressing

  • 1/4 cup fish sauce
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 3 tbsp lime juice (or lemon juice)
  • 1 chilli, finely chopped

Noodle Bowl

  • 200g vermicelli noodles
  • Any crunchy veggies you like - carrots, cucumber, lettuce, beansprouts. Cut into strips
  • Optional garnish coriander, sliced chillies, peanuts and lime wedges


Lemongrass Chicken

  1. Marinade chicken in marinade ingredients for about 1 hour. The longer the better, so this can be prepared the day before.
  2. Heat oil in pan. Add chicken into pan without the marinade. Cook the chicken evenly and until the chicken is cooked through.
  3. Remove from pan and set aside.

Salad Dressing

  1. Combine all ingredients and mix. Ensure that sugar is fully dissolved. Set aside.

Assemble the Bowl

  1. Soak vermicelli in hot water for about 2-3 minutes until noodles are white and soft. Drain and place into bowls.
  2. Top with lemongrass chicken, veggies and garnish with coriander, sliced chillies, peanuts and lime wedges.
  3. Drizzle salad dressing all over the bowl and enjoy!