This post may contain affiliate links. Please see our disclosure policy.
These lemongrass chicken vermicelli bowls are fresh, flavor packed, and PERFECT for a spring or summer weeknight dinner.
To make this chicken vermicelli salad, we combine my shortcut lemongrass chicken (link to lemongrass chicken marinade), rice noodles (also known as vermicelli), a mango cucumber salsa, and a citrus fish sauce vinaigrette.
Chef tips:
- You can marinate the lemongrass chicken for up to 4 days before making the vermicelli bowl.
- Rinse the rice vermicelli noodles in cold water, then remove them from any liquid. This helps keep the texture firm and bouncy.
- If you’re not a fan of fish sauce, skip it and add an extra ½ teaspoon of kosher salt.
- To make this vermicelli bowl gluten free, all you need to do is use tamari instead of soy sauce.
How to make the Chicken Vermicelli Bowl– Step by Step Instructions:
Step 1: Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs. Let this sit while you work on the other components of the dish.
Step 2: Make the citrus fish sauce vinaigrette – add all the vinaigrette ingredients to a glass jar or bowl. Whisk until combined. Taste, adjust seasoning, and set aside.
Step 3: Prep the vermicelli bowl vegetables and salsa – dice the mango into ½” cubes, thinly slice the cucumbers into matchsticks, and slice the mint. Toss the mango, cucumbers, and mint together in a small bowl with a tablespoon of olive oil and a pinch of salt. Also chop the romaine hearts and slice the snap peas in half on a bias.
Step 4: Cook the lemongrass chicken – heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F. When the chicken is cooked, slice it into ½” thick pieces.
Step 5: Cook the vermicelli noodles – each noodle varies depending on the brand, so follow the instructions on the packaging.
Step 6: Assemble the bowl – add a handful of romaine to a bowl. Top with the vermicelli noodles, grilled and sliced chicken, mango cucumber salsa, snap peas, and vinaigrette. Top with crispy shallots if you have them, and serve!
WANT HEALTHY RECIPE INSPIRATION SENT TO YOUR INBOX EVERY WEEK?
VIDEO TUTORIAL:
Recipe:
Print
Chicken Vermicelli Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These lemongrass chicken vermicelli bowls are fresh, flavor packed, and PERFECT for a spring or summer weeknight dinner.
Ingredients
Lemongrass Chicken Marinade:
- 1.5 lbs (pounds) boneless skinless chicken thighs
- 1 tablespoon frozen lemongrass
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1/2” knob of ginger, minced or grated
- 1 clove of garlic, minced or grated
- 1 tablespoon rice vinegar
Rice Vermicelli Bowl:
- 1 lb thin rice noodles
- 2 persian cucumbers
- 1 mango
- 3 sprigs of mint
- Kosher salt
- Juice of 1/2 lime
- 1 tablespoons neutral oil
- 8 ounces snap peas, halved on a bias
- 2 heads romaine hearts, chopped
- Crispy shallots (optional)
For the Citrus Fish Sauce Vinaigrette:
- Juice of 1/2 orange
- Juice of 1.5 limes
- 1 tablespoon fish sauce
- 1/2 teaspoon kosher salt
- 1/3 cup of olive oil
- 1 clove garlic, minced or grated
Instructions
- Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs. Let this sit while you work on the other components of the dish.
- Make the citrus fish sauce vinaigrette – add all the vinaigrette ingredients to a glass jar or bowl. Whisk until combined. Taste, adjust seasoning, and set aside.
- Prep the vermicelli bowl vegetables and salsa – dice the mango into ½” cubes, thinly slice the cucumbers into matchsticks, and slice the mint. Toss the mango, cucumbers, and mint together in a small bowl with a tablespoon of olive oil and a pinch of salt. Also chop the romaine hearts and slice the snap peas in half on a bias.
- Cook the lemongrass chicken – heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F. When the chicken is cooked, slice it into ½” thick pieces.
- Cook the vermicelli noodles – each noodle varies depending on the brand, so follow the instructions on the packaging.
- Assemble the bowl – add a handful of romaine to a bowl. Top with the vermicelli noodles, grilled and sliced chicken, mango cucumber salsa, snap peas, and vinaigrette. Top with crispy shallots if you have them, and serve!
Notes
- You can marinate the lemongrass chicken for up to 4 days before making the vermicelli bowl.
- Rinse the rice vermicelli noodles in cold water, then remove them from any liquid. This helps keep the texture firm and bouncy.
- If you’re not a fan of fish sauce, skip it and add an extra ½ teaspoon of kosher salt.
- To make this vermicelli bowl gluten free, all you need to do is use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian
