Vietnamese dinner

Vietnamese Lemongrass Chicken Noodle Salad

Name: Vietnamese Lemongrass Chicken Noodle Salad
Total time: 25 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 300 g Chicken thigh fillets; 1 whole Lemongrass stalk, finely chopped; 3 tbsp Fish sauce; 120 g Thin rice vermicelli; 1 whole Carrot, julienned; 0.5 whole Cucumber, julienned; 1 handful Mint and coriander leaves; 2 whole Lime, juiced; 1 tbsp Sugar; 1 whole Red chilli, finely sliced; 25 g Roasted peanuts, crushed

Let's bring fragrant street-food flavours straight to your kitchen table. This easy Vietnamese lemongrass chicken noodle salad recipe combines tender, charred chicken with cool rice vermicelli, crunchy julienned vegetables, and generous handfuls of fresh mint and coriander. Everything gets brought to life with a punchy, sweet-and-sour nuoc cham dressing and crushed roasted peanuts for that all-important crunch. It is bright, deeply satisfying, and ready in just 25 minutes without any fuss. Perfect for balmy evenings or refreshing lunches, this bowl proves vibrant, high-protein dining can be an absolute breeze.

Jump to recipe

A bowl of Vietnamese lemongrass chicken noodle salad with sliced grilled chicken thigh, thin rice vermicelli, julienned carrot, cucumber, fresh mint, coriander, sliced chilli, and crushed peanuts.

25 min · Under 40 min
Beginner
Medium spice
Serves 2
Hob

Gluten freeDairy freeHigh proteinLow calorieColdFreshLightHealthyCrunchy

Contains: Fish, Peanuts. Always check ingredient labels.

Why you'll love it

Ready in just 25 minutes from prep to plate.
A glorious contrast of warm, charred lemongrass chicken and cool, bouncy noodles.
Bursting with fresh herbs, crisp vegetables, and a punchy nuoc cham dressing.

Fits your table

Eating solo

Cook the full recipe and keep the components separated for an effortless, restaurant-style lunch the next day.

For two

A colourful, generous dinner for two that feels like weekend takeaway night without the wait.

With kids

Omit the fresh red chilli from their dressing and let them assemble their own noodle bowls with crunchy veg.

Swaps

To avoid peanuts, swap the crushed roasted peanuts for toasted sunflower seeds or crispy fried shallots.

Ingredients

2 servings

Chicken thigh fillets300 g
Lemongrass stalk, finely chopped1 whole
Fish sauce3 tbsp
Thin rice vermicelli120 g
Carrot, julienned1 whole
Cucumber, julienned0.5 whole
Mint and coriander leaves1 handful
Lime, juiced2 whole
Sugar1 tbsp
Red chilli, finely sliced1 whole
Roasted peanuts, crushed25 g

Steps

Storage & leftovers

Store the cooked chicken, noodles, vegetables, and dressing in separate airtight containers in the fridge for up to 2 days. This dish is not suitable for freezing; enjoy it cold or with freshly reheated chicken.

Nutrition

This dinner leans low calorie. We don't publish calorie numbers until they're calculated from real data.

Questions

Is this Vietnamese chicken noodle salad gluten-free?

Yes, it is gluten-free, provided you check that your brand of fish sauce is certified gluten-free.

What allergens are present in this recipe?

This dish contains fish (from the fish sauce) and peanuts.

Can I serve the chicken warm or cold?

Both options are delicious—freshly seared warm chicken creates a lovely contrast against cold noodles, but chilled leftover chicken works wonderfully for a quick lunch.

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Last updated 2026-11-08