Ingredients

1/2 tablespoon vegetable oil

1 tablespoon soy sauce

1/2 tablespoon fish sauce

1/2 tablespoon sesame oil

1/2 tablespoon brown sugar or honey

1-2 cloves garlic

1 stalk lemongrass, cut into 3-inch pieces

1/2 small onion

1 lb. boneless and skinless chicken breast or thighs, cut into 1.5-inch thick cubes

8 oz. dried vermicelli noodles

1 medium cucumber, julienned

2 medium carrots, julienned

1/4 cup fresh cilantro, coarsely chopped

1 tablespoon roasted peanuts

1 lime, wedged (for serving)

2 tablespoons fish sauce (for sauce)

2 tablespoons rice vinegar

1/4 cup water

1 teaspoon sesame oil (for sauce)

1 tablespoon granulated sugar

1/4 teaspoon ground black pepper or white pepper

1/2 teaspoon red chili, finely chopped (or to taste)

Instructions

Step 1: In a blender or food processor, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic, lemongrass, and onion. Blend for 1 minute until the marinade is smooth.

Step 2: Place the cubed chicken in a large bowl and pour the marinade over it. Toss well to coat. Cover and refrigerate for at least 1 hour, or overnight for best flavor. You can also marinate the chicken in a sealable bag.

Step 3: Choose your cooking method for the chicken:

Grilling: Thread 4-5 chicken cubes onto bamboo skewers. Lightly oil the skewers. Preheat grill to medium-high heat and cook skewers for 8-10 minutes per side until internal temperature reaches 165°F.
Baking: Preheat oven to 425°F. Arrange chicken skewers on a parchment-lined baking sheet or lightly oiled rack. Bake for 15 minutes, then broil for 2-3 minutes until edges are charred and chicken has reached 165°F.
Air frying: Place chicken cubes directly in the air fryer basket without skewers. Cook at 350°F for 25 minutes, shaking the basket halfway through.

Step 4: Bring a medium pot of water to a boil. Cook the vermicelli noodles for 2-3 minutes until soft. Drain and transfer to a mixing bowl.

Step 5: To assemble, divide 1.5 cups (about 2 oz) of cooked noodles into each bowl. Top with cooked chicken, julienned cucumber, carrots, chopped cilantro, and roasted peanuts.

Step 6: In a small bowl, mix together fish sauce, rice vinegar, water, sesame oil, sugar, pepper, and chopped red chili. Stir until sugar is dissolved. Drizzle this sauce over the noodle bowls and add extra lime juice if desired.

Tips & Variations

For a vegetarian option, substitute grilled tofu for chicken and use vegetarian fish sauce or soy sauce in the marinade and dressing.

If you don’t have lemongrass, add a splash of lime juice and extra garlic to enhance the marinade’s brightness.

Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.

Add fresh mint or Thai basil leaves for more herbal notes in your noodle bowl.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work perfectly for this recipe and often stay juicier and more flavorful after cooking.

How spicy is the noodle bowl?

The heat level comes from the red chili in the sauce and can be adjusted to your preference. You can reduce or omit the chili if you prefer a mild dish.