Lemongrass Chicken with Vermicelli Bowls – The Schmidty Wife: Lemongrass Chicken Vermicelli Bowls Recipe

My Summer of Lemongrass

I first tasted this dish on a hot day. My friend Mai brought it to a picnic. The smell was so fresh and bright. I had to learn how to make it.

She showed me her trick. She uses lemongrass paste from a tube. It saves so much time. I still laugh at that. I was chopping a tough stalk for an hour! This matters because good food should bring joy, not stress.

Let’s Talk Flavor Friends

This recipe has a magic team. Fish sauce, lime, and sugar are the best friends. They make your mouth happy. Salty, sour, and sweet all at once.

Marinating the chicken is the secret. It lets the flavors become friends with the meat. Doesn’t that smell amazing? The longer they visit, the better it tastes. Fun fact: Lemongrass is actually a grass, not a wood! That’s why its flavor is so light.

Building Your Bowl

Now, let’s get everything ready. Make the sauce first. Let it sit in the fridge. The flavors will shake hands and get along.

While the chicken cooks, chop your veggies. I love the crunch of carrot and cucumber. They make the bowl feel alive. Do you have a favorite crunchy veggie you’d add? Tell me! This matters because a meal should feel good in your hand and in your mouth.

Cooking the Chicken

You can grill or bake this chicken. I grill in summer for that smoky taste. In winter, my oven warms the whole kitchen.

Let the cooked chicken rest for five minutes. This is very important. It keeps all the juicy flavors inside. Which do you prefer: grill marks or a simple bake?

Bringing It All Together

Time to build your bowl! Noodles first, then chicken, then all the colors on top. The bright green cilantro makes it so pretty.

Drizzle that sauce over everything. Give it a big mix. Now take a bite. All the textures and flavors sing together. What’s the first thing you notice when you taste it? Is it the lime or the herbs?

Ingredients:

Ingredient	Amount	Notes
Soy sauce	1 tablespoon	For the chicken marinade
Fish sauce	1 tablespoon	For the chicken marinade
Brown sugar or honey	1 tablespoon	For the chicken marinade
Garlic, minced	2 cloves	For the chicken marinade
Lime juice	1 tablespoon	For the chicken marinade
Oil	2 teaspoons	For the chicken marinade
Lemongrass paste OR lemongrass stalk	1/4 cup OR 1 stalk	For the chicken marinade; if using stalk, cut into 3-inch pieces
Boneless, skinless chicken thighs	2 lbs	For the chicken
Dried vermicelli noodles	8 oz.	For the bowls
English cucumber	1	For the bowls; julienned
Medium carrots	2	For the bowls; julienned
Fresh cilantro, coarsely chopped	1/4 cup	For the bowls
Lime	1	For the bowls; wedged for serving
Water	1/3 cup	For the Nuoc Cham sauce
Sugar	2 tablespoons	For the Nuoc Cham sauce
Freshly squeezed lime or lemon juice	1 1/2 tablespoons	For the Nuoc Cham sauce
Fish sauce	2 tablespoons	For the Nuoc Cham sauce
Garlic, minced	1 clove	For the Nuoc Cham sauce
Bird’s eye / Thai green chili (Optional)	1	For the Nuoc Cham sauce; finely sliced

My Summer Kitchen Smells Like Sunshine

Hello, my dear. Come sit. Let’s make my favorite summer bowl. It reminds me of my friend Mai. She taught me this recipe years ago. We laughed so much that day. I still smile thinking about it.

The secret is the marinade. It makes the chicken sing with flavor. You mix salty, sweet, and a bright, lemony kick. Doesn’t that smell amazing? Let the chicken soak it all up. Patience makes it perfect.

Step 1: Make the Marinade

First, make the chicken marinade. Get a big bowl. Add soy sauce, fish sauce, and brown sugar. Then add garlic, lime juice, oil, and lemongrass paste. Stir it until the sugar disappears. Now add your chicken thighs. Let them rest in the fridge. One hour is good, but overnight is magic.

Step 2: Make the Nuoc Cham

Next, make the Nuoc Cham sauce. This is the magic drizzle. Whisk water, sugar, lime juice, and fish sauce together. Add a tiny bit of minced garlic. (A hard-learned tip: make this now! The flavors become friends as it sits). Cover it and tuck it in the fridge too.

Step 3: Cook the Chicken

Time to cook the chicken! You can grill or bake it. I love the grill in summer. It gets those nice little char marks. Cook it for about 15 minutes, flipping a few times. Let it rest under a foil blanket for 5 minutes. It stays so juicy that way.

Step 4: Prepare the Bowl

While the chicken rests, prepare the bowl. Cook your vermicelli noodles by the package directions. Then cut your cucumber and carrot into thin sticks. Chop some fresh cilantro. I love the green color. It makes everything look so happy and fresh.

Step 5: Build & Serve

Let’s build our bowls! Slice the rested chicken. Add noodles to each bowl. Top with chicken, your veggie sticks, and cilantro. Don’t forget a lime wedge! Serve with that lovely sauce we made. Do you prefer grilling or baking for weeknight dinners? Share below!

Cook Time	30 minutes
Total Time	1 hour 30 minutes (plus marinating)
Yield	4 servings
Category	Dinner, Asian-Inspired

Three Fun Twists on Our Bowl

This recipe is like a favorite song. You can sing it a little differently each time. Here are three ways I like to change it up. They are all so tasty.

The Veggie-Party Twist

Skip the chicken! Use the same marinade on thick slices of tofu or portobello mushrooms. Grill them just like the chicken. It’s so good.

The Spicy Sunshine Twist

Add a sliced Thai chili to the marinade. Also, mix some chili garlic sauce right into the Nuoc Cham. It will warm you right up.

The Noodle-Swap Twist

Try it with cold soba noodles or even crunchy lettuce cups instead of vermicelli. A fun new texture every time! Which one would you try first? Comment below!

Serving It Up Just Right

Presentation is part of the fun. I like to arrange the veggie sticks in little piles. It looks so pretty. You could add extra garnishes too. Think mint leaves or crushed peanuts for crunch.

For a drink, a crisp lager beer pairs beautifully. For a non-alcoholic sip, try sparkling water with a slice of lime. It cleanses your palate between bites. So refreshing on a hot evening. Which would you choose tonight?

Keeping Your Lemongrass Chicken Fresh

Let’s talk about storing this lovely meal. The cooked chicken keeps well in the fridge for three days. Just pop it in a sealed container. You can also freeze it for up to three months.

I love making a double batch of the marinade. It saves so much time next week. I once forgot to label a frozen bag. My husband thought it was soup! Now I always use a marker.

Reheating is simple. Warm the chicken gently in a pan with a splash of water. This keeps it from drying out. Batch cooking means a good meal is always close by.

It matters because life gets busy. Having good food ready is a comfort. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

We all run into little problems. First, the marinade might seem too salty. Remember, it’s a strong flavor for the chicken. It mellows out beautifully as it cooks.

Second, grilling can cause flare-ups. I remember when I first grilled this. The sugar in the marinade made big flames! Just move the chicken to a cooler spot. Trimming extra fat helps too.

Third, noodles can stick together. Rinse them under cool water after cooking. Toss them with a tiny bit of oil. This keeps them perfect for your bowls.

Fixing small issues builds your cooking confidence. It also makes the flavors just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of regular soy sauce. It works perfectly.

Q: What can I do ahead? A: Make the marinade and Nuoc Cham a day early. The flavors get even better.

Q: I can’t find lemongrass paste. A: Use the fresh stalk as the recipe says. Fun fact: the bottom third has the most flavor!

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl for marinating.

Q: Is the chili necessary? A: No, it’s optional. Add it if you like a little spicy kick. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these bowls. They are so fresh and full of flavor. Cooking is about sharing and trying new things.

I would be so thrilled to see your creation. Share a photo of your dinner table with me. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I hope your kitchen is filled with wonderful smells.

Happy cooking!
—Anna Whitmore.