Vietnamese Grilled Chicken Vermicelli Bowl
Charred lemongrass chicken over cool vermicelli noodles, salad and herbs with a sweet sharp dressing.
- Time45 min
- LevelEasy
- Costabout £2.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the lemongrass, half the garlic, 1 tablespoon of fish sauce, 1 tablespoon of sugar and the oil. Coat the chicken and marinate for 20 minutes.
20 min - 2
Heat a griddle or frying pan until very hot. Cook the chicken for 5 to 6 minutes each side until charred and cooked through. Rest for 5 minutes, then slice.
12 min - 3
Meanwhile, cook the vermicelli in boiling water for 3 minutes, drain and rinse under cold water.
3 min - 4
Whisk the remaining fish sauce and sugar with the lime juice, remaining garlic, chilli and 3 tablespoons of water.
- 5
Divide the noodles, lettuce, cucumber, carrot and mint between four bowls and top with the chicken.
- 6
Spoon the dressing over and toss at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.