I crafted a Lemongrass Chicken Salad style Bun Ga Nuong that layers lemongrass chicken, rice vermicelli, crisp vegetables and nuoc cham into a combination that begs you to read the full recipe.

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I first tried Bun Ga Nuong on a chaotic street corner and it’s been haunting me ever since. The scent of lemongrass and charred chicken thighs dragged me in, and I knew I had to recreate it at home.

It’s bright, messy in the best way, and kind of addictive; people always ask whats in the bowl but the answer is more about balance than a list. I call it my Lemongrass Chicken Salad obsession, because every time I make it it disappears fast.

If you like flavors that cut through and mingle you should try this, you might get hooked.

Ingredients

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Chicken thighs bring rich protein and juiciness, slightly fattier but very flavorful.
Lemongrass adds bright citrus aroma, low calories, no carbs, big flavour boost.
Rice noodles give light carbs and gentle texture, great for soaking up sauces.
Fish sauce brings salty umami, strong aroma, tiny protein, adds savory depth.
Lime juice gives sour brightness, vitamin C, cuts richness and lifts flavors.
Crushed peanuts offer crunchy texture, healthy fats, protein, and a nutty sweetness.
Cilantro basil mint add fresh green aroma, vitamins, light bitterness, aromatic lift.
Bean sprouts are crisp low calorie, provide fiber, water content and mild sweetness.
Carrot supplies beta carotene, crunch, natural sweetness and extra color to the bowl.

Ingredient Quantities

1 lb boneless skinless chicken thighs, about 450 g, or chicken breast if you prefer

2 stalks lemongrass, white parts only, finely minced

3 cloves garlic, minced

1 small shallot, minced

2 tablespoons fish sauce for the chicken

1 tablespoon light soy sauce

1 tablespoon brown sugar or palm sugar

1 tablespoon vegetable oil

1 quarter teaspoon ground black pepper

8 oz dried rice vermicelli noodles (bun)

4 cups mixed lettuce, shredded

1 medium cucumber, julienned

1 medium carrot, julienned or shredded

1 cup bean sprouts, rinsed

2 scallions, thinly sliced

handful cilantro leaves

handful Thai basil leaves

handful mint leaves

3 tablespoons fish sauce for nuoc cham dressing

3 tablespoons fresh lime juice for dressing

2 tablespoons granulated sugar for dressing

3 to 4 tablespoons warm water to dilute dressing

1 clove garlic for dressing, minced

1 to 2 birds eye chilies, thinly sliced, or to taste

1 quarter cup roasted peanuts, crushed

2 tablespoons fried shallots, optional

How to Make this

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1. Mince the white parts of 2 stalks lemongrass, 3 cloves garlic and 1 small shallot, then mix with 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp brown or palm sugar, 1 tbsp vegetable oil and 1/4 tsp ground black pepper to make the marinade.

2. Put 1 lb boneless skinless chicken thighs (or breast) in a zip bag or bowl, pour the marinade over, massage well so it gets into the meat, and let it sit at least 30 minutes or up to overnight in the fridge for best flavor.

3. Heat a grill or a heavy skillet over medium high heat. Remove chicken from marinade, pat dry slightly and grill or pan sear about 4 to 6 minutes per side until charred at the edges and cooked through, let rest 5 minutes then slice thinly. If you want the reserved marinade as a glaze boil it for 2 minutes until bubbling to kill bacteria then brush on at the end.

4. While chicken marinates or rests, toast 1/4 cup peanuts in a dry pan until fragrant then crush roughly, and if using fry 2 tbsp shallots until golden and crispy, drain on paper towel.

5. Cook 8 oz dried rice vermicelli according to package instructions (usually soak or quick boil 3 to 5 minutes), drain and rinse under cold water to stop cooking and prevent sticking, toss lightly with a little oil if needed.

6. Prep veg and herbs: shred about 4 cups mixed lettuce, julienne 1 cucumber and 1 carrot, rinse 1 cup bean sprouts, thinly slice 2 scallions and pick leaves from a handful each of cilantro, Thai basil and mint.

7. Make nuoc cham dressing by dissolving 2 tbsp granulated sugar in 3 to 4 tbsp warm water, then stir in 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 minced clove garlic and 1 to 2 thinly sliced birds eye chilies or to taste. Taste and adjust with more lime, water or sugar until balanced salty sour sweet.

8. Assemble bowls: place a bed of shredded lettuce and a nest of vermicelli, arrange cucumber, carrot, bean sprouts and herbs on top, add sliced lemongrass chicken, sprinkle scallions.

9. Drizzle nuoc cham over each bowl or serve it on the side, finish with crushed roasted peanuts and optional fried shallots for crunch, serve immediately so herbs stay fresh.

10. Leftovers: store chicken and noodles separately in the fridge up to 3 days, dressing up to 1 week; never reuse raw marinade unless boiled first, and reheat chicken quickly on high so it stays juicy.

Equipment Needed

1. Sharp chef’s knife, for mincing lemongrass garlic and shallot and slicing chicken
2. Cutting board, ideally one for meat and one for veg if you can
3. Mixing bowl or large zip-top bag, to mix and marinate the chicken
4. Measuring spoons and measuring cups, for fish sauce soy sugar lime etc
5. Grill, grill pan or heavy skillet, for searing the chicken
6. Large pot and colander, to cook and drain the rice vermicelli
7. Small saucepan and spoon, to boil the reserved marinade if you want a glaze
8. Small frying pan or skillet, to toast peanuts and fry shallots

FAQ

Q: Can I use chicken breast or make this vegetarian? A: Yes. Chicken breast works fine but it can dry out more than thighs so slice thin and marinate longer, or keep an eye on cooking time. For a vegetarian version press extra firm tofu, marinate the same way, then grill or pan fry until browned.

Q: How do I cook the rice vermicelli so it does not go mushy? A: Soak the noodles in very warm water for about 5 to 7 minutes until pliable, then drain and rinse with cold water. If you prefer boiling, plunge them in boiling water for 1 to 2 minutes, check often, then drain and rinse. Dont overcook, they soften more once dressed.

Q: How do I use lemongrass without getting chewy bits in the chicken? A: Use only the white bottom parts, slice thin, then mince or blitz in a food processor. You can also pound the mince with a knife blade to break fibers. If you still worry about texture, bruise whole stalks and remove them after marinating, or strain the mince out after cooking.

Q: Can I make the nuoc cham ahead and how long will it keep? A: Yes, make it ahead. Mix the fish sauce, lime juice, sugar, garlic and chilies and add warm water to dissolve the sugar. Store in the fridge up to 3 to 4 days. Taste before serving and add a little more lime or water if it tastes too strong.

Q: No grill, what are my best alternatives? A: Use a hot cast iron skillet or a broiler. Sear the chicken on high heat for nice charred bits then finish in the oven if thick. In a skillet press down a bit so you get good contact, flip once. It will still taste great even if not grilled outdoors.

Q: Whats the best way to assemble so everything stays crisp? A: Put noodles in the bowl first, then a layer of lettuce and crunchy veg, herbs on the side, hot sliced chicken on top and pour nuoc cham over just before eating. Toss everything together right before you eat so the herbs stay fresh and the veggies stay crisp. Add peanuts and fried shallots at the end for crunch.

Vietnamese Noodles With Lemongrass Chicken (Bun Ga Nuong) Recipe Substitutions and Variations

Chicken thighs (1 lb) – swap with firm tofu, about 14 oz pressed and cubed; or use 1 lb peeled shrimp or thinly sliced pork shoulder. Tofu soaks up the marinade real good, just press it well first.
Lemongrass (2 stalks) – use 1 tablespoon lemongrass paste, or sub with the zest of 1 lime plus 1/2 teaspoon grated ginger if you dont have fresh stalks.
Fish sauce (for chicken or dressing) – replace with 2 tablespoons light soy sauce or tamari for gluten free, or try 2 tablespoons coconut aminos plus a pinch of salt; for extra umami add a small piece of dried kelp or a splash of mushroom soy.
Rice vermicelli (8 oz) – swap for thin rice noodles, soba noodles for a nuttier bite (not gluten free), or plain spaghetti in a pinch, just cook until al dente and rinse with cold water so they dont clump.

Pro Tips

1) Marinate at least 30 minutes but up to overnight for best flavor. If you marinate longer, take the chicken out an hour before cooking so it comes closer to room temp and sears more evenly.
2) Pat the chicken mostly dry before it hits the pan or grill. Moisture prevents good charring. If you want extra tenderness, pound thicker pieces slightly so thickness is even.
3) If you plan to use the leftover marinade as a glaze, boil it for 2 to 3 minutes first to kill any bacteria, then brush on right at the end so it doesnt burn.
4) For vermicelli, use hot water to soften then rinse thoroughly under cold water and toss with a little oil. That stops cooking, keeps strands separate and keeps the bowl from turning gummy.
5) Balance the nuoc cham to taste. Start with the written proportions, then add lime if it needs brightness, sugar if it needs roundness, or fish sauce if it needs more saltiness. Let it sit 10 minutes so flavors meld before serving.