Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Full of fresh and bold Vietnamese flavors.

Recipe Summary

10 mins
3 hrs 45 mins
4 hrs 15 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Lemongrass Chicken:
Vietnamese Sauce:


Instructions Checklist
  • Place chicken into a large zip-top freezer bag.

  • Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.

  • Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.

  • Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.

  • Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.

  • Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

  • Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

Cook's Notes:

Cook noodles according to individual package instructions.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

517 calories; protein 21.9g; carbohydrates 66.8g; fat 18.6g; cholesterol 48.2mg; sodium 1691.2mg. Full Nutrition