Lemongrass Chicken Noodle Bowls

These colorful, Vietnamese-inspired Lemongrass Chicken Noodle Bowls are made with marinated chicken thighs and served over noodles with lots of vegetables and fresh herbs.

These Lemongrass Chicken Noodle Bowls are inspired by Vietnamese bún gà nướng—a dish that combines grilled lemongrass-marinated chicken with rice noodles, fresh herbs, crisp vegetables, and a punchy fish sauce-based dressing (nuoc cham). It’s light and refreshing yet bold and hearty and makes for the perfect weeknight dinner.

• 1 ½ lbs boneless skinless chicken thighs, trimmed of fat
• 1 ½ tablespoons lemongrass paste, or fresh grated lemongrass
• 3 garlic cloves, minced
• 1 tablespoon lime juice
• 2 tablespoons fish sauce, check labels if gluten-free
• 1 tablespoons low-sodium soy sauce, or gluten-free soy sauce
• 1 tablespoon sugar, or honey
• 2 teaspoons avocado oil, divided

• dried vermicelli noodles, about 6 ounces, cooked following package instructions
• 2 cups bean sprouts
• 2 Persian cucumbers, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• 2 carrots, julienned
• 4 cups iceberg lettuce, finely sliced
• ¼ cup roasted peanuts, crushed
• 4 lime wedges, for serving

• 1 tablespoons sugar, or honey
• 1 ½ tablespoons fresh lime juice
• 2 tablespoons fish sauce, check labels if gluten-free
• ¼ cup water