Vietnamese Noodles with Lemongrass Chicken (Bún Gà Nướng)
There’s something incredibly comforting about a bowl of Vietnamese noodles—light yet satisfying, vibrant yet simple. Vietnamese Noodles with Lemongrass Chicken, known as Bún Gà Nướng, is one of those dishes that feels like a perfect balance of everything: smoky grilled meat, fresh herbs, crisp vegetables, and delicate rice noodles, all brought together with a tangy, slightly sweet dressing.
Unlike heavy noodle dishes, this one is refreshingly light. It doesn’t rely on thick sauces or long cooking times. Instead, it celebrates contrast—warm and cool, savory and bright, tender and crunchy—all in one beautiful bowl.
If you’ve ever wanted to recreate a restaurant-quality Vietnamese noodle bowl at home, this recipe is your perfect starting point.
What is Bún Gà Nướng?
Bún refers to thin rice vermicelli noodles, a staple in Vietnamese cuisine. Gà Nướng means grilled chicken. Together, Bún Gà Nướng is a dish that showcases grilled lemongrass-marinated chicken served over noodles with fresh vegetables and herbs.
What makes it special isn’t just the ingredients—but how they come together:
- Grilled chicken adds smoky depth
- Fresh herbs bring brightness
- Pickled vegetables offer tang
- Nuoc cham sauce ties everything together
Each bite is layered, refreshing, and deeply satisfying.
Ingredients
For the Lemongrass Chicken
- 1.5 lbs boneless chicken thighs
- 2 stalks lemongrass, finely minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
For the Noodle Bowl
- 8 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup crushed peanuts
For Nuoc Cham (Dressing)
- 1/4 cup fish sauce
- 1/4 cup water
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 small chili, finely sliced (optional)
Instructions
- Prepare the marinade
In a bowl, mix lemongrass, garlic, fish sauce, soy sauce, sugar, oil, and pepper. - Marinate the chicken
Coat the chicken thoroughly and refrigerate for at least 2 hours, preferably overnight. - Cook the noodles
Prepare rice vermicelli according to package instructions. Drain and rinse under cold water. - Make the nuoc cham
Combine fish sauce, water, lime juice, sugar, garlic, and chili. Stir until sugar dissolves. - Grill the chicken
Grill or pan-cook the chicken over medium-high heat until cooked through and slightly charred (about 5–7 minutes per side). - Rest and slice
Let the chicken rest, then slice into thin strips. - Assemble the bowls
Add noodles to a bowl, top with vegetables, herbs, and sliced chicken. - Add finishing touches
Sprinkle crushed peanuts and drizzle generously with nuoc cham. - Serve immediately
Toss lightly before eating or enjoy layered.
Vietnamese Noodles with Lemongrass Chicken (Bún Gà Nướng)
Ingredients
Equipment
Method
- Mix marinade ingredients.
- Marinate chicken for at least 2 hours.
- Cook noodles and prepare vegetables.
- Grill chicken until cooked.
- Assemble bowls and add sauce.
Notes
Why Lemongrass is the Star Ingredient
Lemongrass gives this dish its signature flavor—citrusy, slightly floral, and deeply aromatic. When grilled, it caramelizes beautifully, adding a subtle sweetness that pairs perfectly with the savory marinade.
It’s what transforms simple chicken into something unforgettable.
Tips for the Best Bún Gà Nướng
Slice Chicken Thinly
Thin slices ensure every bite is coated with flavor.
Don’t Skip the Herbs
Mint and cilantro aren’t just garnish—they’re essential for authenticity.
Balance the Sauce
Taste your nuoc cham and adjust sweetness, acidity, or saltiness.
Serve Fresh
This dish is best assembled just before serving to keep everything crisp.
Variations to Explore
Beef Version (Bún Bò Nướng)
Swap chicken for thinly sliced marinated beef.
Vegetarian Option
Use grilled tofu or mushrooms instead of chicken.
Extra Crunch
Add fried shallots or crispy spring roll pieces.
Low-Carb Version
Replace noodles with shredded lettuce for a lighter bowl.
Serving Suggestions
Serve Bún Gà Nướng as:
- A light lunch
- A refreshing dinner
- A crowd-pleasing meal for gatherings
Pair it with iced tea or fresh lime juice for a complete experience.
Storage Tips
- Chicken: Store cooked chicken in the fridge for up to 3 days
- Noodles: Best fresh, but can be refrigerated for 1–2 days
- Sauce: Keeps for up to a week in the fridge
Assemble fresh for best texture.
A Bowl Full of Balance
What makes Vietnamese cuisine so beloved is its harmony—and this dish is a perfect example. It’s not just about flavor, but about contrast, freshness, and balance.
Bún Gà Nướng is more than a meal. It’s a reminder that food can be vibrant, nourishing, and beautifully simple all at once.
