Vietnamese Vermicelli Bowls (bún) With Grilled Lemongrass Chicken

Fast, fresh, and wildly flavorful—charred lemongrass chicken, crisp herbs, and nuoc cham bring restaurant vibes home in under 45 minutes.

You know that bowl you crush at your favorite Vietnamese spot and think, “There’s no way this is that simple”? Surprise: it is. You’ll get juicy, caramelized lemongrass chicken, a tangle of cool vermicelli, loads of crunchy veg, and that tangy-sweet nuoc cham that makes everything sing. It’s big on texture, bigger on flavor, and shockingly doable on a weeknight.

We’re talking high-ROI cooking: quick marinade, fast grill or skillet, easy assembly. Skip the sad desk salad; this is how you eat clean without missing the fun. And the best part? Everyone builds their own bowl exactly how they like it. Control freaks, rejoice.

Why You’ll Love This Recipe

• Weeknight-fast: Marinate while you prep; cook in under 15 minutes. Dinner hero unlocked.
• Restaurant-level flavor: Lemongrass, fish sauce, and lime bring that signature Vietnamese balance—salty, sweet, sour, savory.
• Customizable: Load up herbs, pickles, and heat as you like. Family-friendly and guest-proof.
• Light yet satisfying: Lean protein, tons of fresh veggies, and gluten-free rice noodles. Clean eating without the boredom, IMO.
• All-season cooking: Grill when it’s nice out; sear or broil when it’s not.

Ingredients Breakdown

For the Grilled Lemongrass Chicken (Serves 4)

• 1.5 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
• 3 stalks lemongrass, tender inner part only, very finely minced (or 3 tbsp lemongrass paste)
• 4 cloves garlic, minced
• 1 small shallot, minced
• 1 tbsp grated fresh ginger (optional but excellent)
• 2 tbsp fish sauce
• 1 tbsp soy sauce or tamari (for depth; use tamari if gluten-free)
• 1 tbsp brown sugar or palm sugar
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tsp ground turmeric (optional for color and aroma)
• 1/2 tsp black pepper
• 1 tsp lime zest + 1 tbsp lime juice

For the Nuoc Cham (Dipping/Dressing Sauce)

• 1/3 cup warm water
• 3 tbsp fish sauce (adjust to taste)
• 3 tbsp freshly squeezed lime juice (or 2 tbsp lime + 1 tbsp rice vinegar)
• 2–3 tbsp sugar (start with 2; add more if you like it sweeter)
• 1 clove garlic, finely minced
• 1 small Thai chili or 1/2 red jalapeño, thinly sliced (optional; control the heat)

For Quick Pickled Carrots (Optional but clutch)

• 1 cup julienned carrots (or 1/2 carrot + 1/2 daikon radish for classic do chua)
• 1/2 cup warm water
• 1/4 cup rice vinegar
• 1.5 tbsp sugar
• 1/2 tsp fine salt

For the Bowls

• 10–12 oz dried rice vermicelli (bún) noodles
• 2 cups shredded romaine or leaf lettuce
• 1 cup cucumber, thinly sliced or julienned
• 1 cup bean sprouts (optional)
• 1 cup fresh herbs: mint, cilantro, and Thai basil
• 1/2 cup roasted peanuts, roughly chopped (or toasted cashews)
• 2–3 tbsp crispy fried shallots (store-bought or homemade; optional but elite)
• Lime wedges, for serving

How to Make It – Instructions

1. Make the quick pickles. In a small bowl, whisk warm water, rice vinegar, sugar, and salt until dissolved. Add carrots (and daikon if using). Let sit at room temp while you cook, or chill up to 2 weeks.
2. Prep the lemongrass. Trim off the tough tops and root end. Peel away the woody outer layers to reveal the tender core. Mince very finely (or pulse in a mini chopper). Finer = better flavor release.
3. Marinate the chicken. Combine lemongrass, garlic, shallot, ginger, fish sauce, soy/tamari, brown sugar, oil, turmeric, pepper, lime zest and juice. Add chicken and toss to coat. Marinate 30 minutes (room temp) or up to 24 hours (fridge).
4. Make the nuoc cham. Stir warm water and sugar until clear. Add fish sauce, lime juice, garlic, and chili. Taste and adjust: you want a bright balance—sweet, salty, tangy. Set aside.
5. Cook the noodles. Bring a large pot of water to a boil. Add rice vermicelli and cook per package (usually 3–5 minutes). Immediately drain and rinse under cold water to stop cooking. Shake dry and toss with a teaspoon of oil to prevent clumping.
6. Grill or sear the chicken. Preheat grill to medium-high and oil the grates, or heat a slick of oil in a hot cast-iron skillet. Cook thighs 4–6 minutes per side until nicely charred and internal temp hits 165°F/74°C. Rest 5 minutes, then slice.
7. Assemble the bowls. Add a layer of lettuce to each bowl. Top with a handful of noodles, cucumbers, bean sprouts, herbs, and pickled carrots. Pile on sliced chicken. Shower with peanuts and fried shallots.
8. Dress and serve. Spoon nuoc cham over the top. Add lime wedges. Eat immediately and accept compliments like a champ.
9. No grill? Broil on high 5–7 minutes per side (watch closely), or air-fry at 400°F for 10–12 minutes, flipping once.

Preservation Guide

• Marinated chicken: Refrigerate up to 24 hours; freeze raw chicken in marinade up to 2 months. Thaw in fridge overnight.
• Cooked chicken: Store airtight in the fridge 3–4 days. Reheat in a skillet over medium with a splash of water, or air-fry 350°F for 3–4 minutes.
• Nuoc cham: Keeps 1 week in the fridge. Flavor may mellow; a squeeze of lime wakes it up.
• Pickled carrots/daikon: Refrigerate up to 2 weeks. They’ll get even better by day two.
• Rice vermicelli: Best fresh. If storing, rinse, drain thoroughly, toss with a little oil, and refrigerate up to 3 days. To refresh, rinse briefly with warm water and drain.
• Herbs and veg: Wash and dry completely. Store wrapped in paper towel in airtight containers for 3–5 days.
• Assembled bowls: Keep components separate until serving. Nobody wants soggy noodles. FYI, dressing too early is a one-way ticket to Meh Town.

Health Benefits

• Lean protein, high satiety: Chicken thighs offer iron and B-vitamins while staying juicy; use breasts if you want even leaner.
• Herb and veggie power: Mint, cilantro, cucumber, lettuce, and sprouts add fiber, antioxidants, and crunch with minimal calories.
• Gluten-free friendly: Rice vermicelli is naturally gluten-free (check your fish sauce and soy/tamari labels to be safe).
• Balanced flavors, lighter sauce: Nuoc cham delivers huge taste with small amounts of sugar and oil compared to heavy dressings.
• Lemongrass perks: Naturally aromatic with compounds tied to antimicrobial and anti-inflammatory effects. Not bad for something that smells like a spa.
• Customizable macro profile: Add more veg for lower-carb bowls, or extra noodles and peanuts for more energy on training days.

What Not to Do

• Don’t skip the cold rinse on noodles. Overcooked, clumpy vermicelli ruins the vibe.
• Don’t use the woody parts of lemongrass. They’re tough and fibrous. Use the pale tender core only.
• Don’t blast chicken breasts on max heat without watching. They dry out fast. If using breasts, pound to even thickness and pull at 160°F; rest to carryover.
• Don’t drown the noodles ahead of time. Dress right before eating to keep everything springy and bright.
• Don’t skimp on herbs. The fresh herbs aren’t garnish—they’re the soul of the bowl.
• Don’t forget to rest the chicken. Slice too soon and you’ll lose juices (aka flavor gold).
• Don’t rely on lemon juice alone if you have lime. Lime is classic and sharper. Lemon in a pinch, but adjust sweetness.

Alternatives

Protein Swaps

• Shrimp: Use 1 lb large shrimp, peeled and deveined. Marinate 15 minutes and grill 2–3 minutes per side.
• Pork: Thinly sliced pork shoulder or pork chops soak up the marinade beautifully. Grill or sear until caramelized.
• Tofu: Extra-firm, pressed 20–30 minutes. Marinate at least 30 minutes and grill/sear until crisp at the edges.
• Tempeh: Steam 10 minutes to soften bitterness, then marinate and sear.

Lemongrass Workarounds

• Pre-made lemongrass paste: Use 1:1 by tablespoon; check salt levels and adjust fish sauce accordingly.
• No lemongrass? Try a mix of lime zest, a little ginger, and a hint of kaffir lime leaf (if available). Not identical, but close enough for a Tuesday.

Sauce Variations

• Milder nuoc cham: Skip the chili and add extra lime for brightness.
• Vegan “nuoc cham chay”: Swap fish sauce for soy sauce or vegan fish sauce; add a dash of mushroom powder for umami.

Noodle and Topping Options

• Noodles: Brown rice vermicelli or thin rice sticks work; even zucchini noodles if you want it ultra-light.
• Nut-free: Use toasted sesame seeds and extra fried shallots for crunch.
• Extra veg: Add shredded purple cabbage, pickled onions, or sliced radishes for more color and texture.

Cooking Method Flex

• Oven-baked: 425°F for 18–22 minutes; broil 1–2 minutes for char.
• Air fryer: 400°F for 10–12 minutes, flipping halfway.
• Stovetop: Cast-iron skillet over medium-high; don’t crowd the pan so you get color, not steam.

FAQ

Can I make this gluten-free?

Yes. Use rice vermicelli (naturally gluten-free), tamari instead of soy sauce, and ensure your fish sauce is certified GF. Read labels—hidden wheat sneaks in sometimes.

How spicy is this dish?

The chicken itself isn’t spicy; heat lives in the nuoc cham. Control it by adding more or fewer chilies—or none at all. Flavor stays big either way.

What’s the best way to cut lemongrass?

Trim the ends, peel off the tough layers, and use only the pale, tender core. Slice thinly, then mince until almost paste-like. A mini food processor works if you pulse it—don’t liquefy.

Can I meal prep these bowls?

Absolutely. Store each component separately: chicken, noodles, herbs/veg, pickles, and sauce. Reheat chicken, refresh noodles with warm water, and assemble right before eating for maximum crunch.

Can I bake the chicken instead of grilling?

Yes. Bake at 425°F for 18–22 minutes (thighs) until 165°F inside, then broil briefly to add char. It’s not a grill, but it still slaps.

How do I keep the noodles from clumping?

Rinse under cold water after cooking, drain well, and toss with a teaspoon of neutral oil. Portion into bowls soon after or store in an airtight container. A quick warm rinse revives refrigerated noodles.

What can I use instead of fish sauce?

Try a good vegan fish sauce, or use a mix of tamari/soy sauce, lime juice, and a dash of mushroom powder or seaweed for umami. It won’t be identical, but still delicious, FYI.

How do I scale this for a crowd?

Double or triple the marinade and grill in batches. Keep cooked chicken warm (200°F oven), cook noodles in a few rounds, and set up a topping bar. People love to build their own bowls—less work for you, more fun for them.

My Take

This is the kind of meal that punches above its weight. You invest a few minutes in a fragrant marinade, and the payoff tastes like a summer night on a Saigon street. The contrast—hot, charred chicken over cool herbs and noodles with a flood of limey-sweet nuoc cham—just hits.

If you make one “upgrade,” let it be quick pickled carrots (and daikon if you can). They bring zip, crunch, and that little something-something you can’t stop thinking about. Make extra sauce too; you’ll want it on everything—grilled veggies, rice, leftovers, your life. IMO, this bowl earns a permanent spot in the weekly rotation.