Lemongrass Chicken Vermicelli Bowl Recipe

The smoky aroma of grilled lemongrass chicken, balanced with fresh herbs, delicate vermicelli noodles, and crisp vegetables, makes this Vietnamese classic an instant favorite. Light, vibrant, and layered with savory-sweet flavor, Lemongrass Chicken Vermicelli Bowl (Bún Gà Nướng Sả) pairs perfectly with tangy fish sauce dressing, crunchy toppings, and refreshing greens for a satisfying meal that’s both comforting and refreshing in every bite.

Lemongrass Chicken Vermicelli Bowl (Bún Gà Nướng Sả)

Ingredients

Protein (Choose One)

  • 500 g pork shoulder, thinly sliced
  • or 500 g chicken thighs, sliced
  • or 400 g shrimp (21/26), peeled & deveined

Marinade

  • ½ cup Vietnamese lemongrass marinade base (120 ml)

Noodles

  • 150 g dried vermicelli

Fresh

  • 1 cup lettuce, shredded
  • ½ cup cucumber, sliced
  • ½ cup pickled carrot & daikon
  • ½ cup mint/cilantro mix

Optional

  • 4 spring rolls

Sauce

  • ½ cup fish sauce dipping sauce

Quick Steps

  • Coat protein with marinade base and marinate 30 min–overnight
  • Boil vermicelli noodles 3–4 min until tender
  • Drain, rinse cold, and set aside
  • Cook pork/chicken 4–5 min until caramelized
  • Cook shrimp 2–3 min until pink
  • Cook spring rolls if using
  • Add noodles to bowl and top with protein, vegetables, and herbs
  • Drizzle fish sauce dressing before serving

Pro Tip

Marinate generously for deeper flavor and better caramelization. Keep the vegetables fresh and crunchy to create the perfect balance of savory richness and refreshing texture.