Vietnamese Lemongrass Chicken Noodle Bowl

This Vietnamese Lemongrass Chicken Noodle Bowl is fresh, fragrant and full of punchy flavour, everything you love about Vietnamese street food in one easy, vibrant bowl. Juicy lemongrass-marinated chicken, crisp veggies, bright herbs and soft rice noodles come together with the perfect balance of sweet, salty, sour and spicy. It’s light, nourishing and ideal for warm-weather dinners. Serves 5

Ingredients:

• 1kg chicken thigh

Marinade

• 3 cloves garlic
• 1 tsp ginger
• 5 tbsp lemongrass
• 1 handful coriander stalks
• 2 tsp chilli oil
• 2 tbsp fish sauce
• 2 tbsp soy Sauce
• 1 tbsp hoisin sauce
• 1 tbsp sugar free maple syrup/syrup/honey
• Salt + pepper

Carrot Salad

• 3 large carrots, grated
• 2 tbsp fish sauce
• 1 tbsp sugar free maple syrup/maple syrup/sugar
• 1 tbsp lime juice
• 1 tbsp soy sauce
• Salt + pepper

Accompaniments

• 2 cucumbers, sliced
• ½ bunch coriander
• 375g rice noodles
• Chilli oil

Method:

1. Marinade: Add garlic, ginger, lemongrass, coriander stalks, chilli oil, fish sauce, soy sauce, hoisin and maple syrup/honey to a blender. Blend into a smooth, fragrant paste. Season with salt and pepper.
2. Marinate the chicken: Pour the marinade over the chicken thighs, coating them well. Marinate for at least 30 minutes or overnight for best flavour.
3. Prepare the carrot salad: Whisk together fish sauce, maple syrup/sugar, lime juice, soy sauce, salt and pepper. Add grated carrot, toss well and set aside.
4. Cook the chicken:
5. Pan/Grill: Heat a large pan or grill over medium-high heat and cook chicken for 5–7 minutes per side until browned and cooked through.
6. Air Fryer: Preheat the air fryer to 190–200°C. Place chicken in a single layer and cook for 12–16 minutes, flipping halfway, until caramelised and fully cooked. Rest the chicken for a few minutes, then slice.
7. Prepare rice noodles according to packet instructions. Drain and rinse under cold water to prevent sticking. Divide noodles into five bowls. Top with sliced chicken, carrot salad, cucumber and fresh coriander. Drizzle with chilli oil to taste.

Cooking Tip: If air frying, lightly spray the basket with oil and don’t overcrowd, proper air circulation gives the chicken that golden, charred, street-food style finish.