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Vietnamese Lemongrass Chicken Noodle Salad (Bún Gà Nướng Sả)

This is the kind of salad that eats like a meal—juicy grilled chicken marinated in lemongrass and garlic, served over cold vermicelli noodles with crisp veg and a punchy fish sauce dressing. Light, fresh and full of flavour.

It’s the perfect warm weather dish, and a guaranteed crowd-pleaser. You’ll want to drink the dressing.

Servings
2
Prep Time
20
mins
Cook Time
10
mins
Ingredients
14
Total Time
30
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Pantry bits

  • Fish sauce
  • Sesame oil
  • Rice vermicelli noodles
  • Sugar

Ingredients

  • 2 chicken thighs (boneless, skinless)
  • 1 stalk lemongrass (white part only, finely chopped)
  • 1 garlic clove (minced)
  • 1 small shallot (minced)
  • 1 lime (juice only)
  • 1 tbsp crushed peanuts
  • Fresh mint
  • Fresh coriander
  • ½ cucumber (thinly sliced)
  • ¼ cup pickled carrot (optional)
  • 1 small red chilli (sliced)

Instructions

  1. Combine chicken thighs with lemongrass, garlic, shallot, fish sauce, sugar and oil. Marinate for at least 1 hour.
  2. Make the nuoc cham dressing: combine fish sauce, lime juice, sugar, water, garlic and chilli. Stir until sugar dissolves.
  3. Cook the vermicelli noodles according to packet, rinse under cold water and set aside.
  4. Grill or pan-fry the chicken until golden and cooked through. Rest and slice.
  5. Assemble bowls with noodles, sliced chicken, cucumber, pickled carrot, and fresh herbs.
  6. Drizzle with dressing and top with crushed peanuts.

Other recipes

Cold Japanese Udon with Dashi Yuzu & Sesame Sauce (Bukkake Style)
Cheat-Day Ramen (15-Minute Fix)
Garlic Sesame Soba Noodles

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