Copy of Coach Intro Matt 18

Vietnamese Lemongrass Chicken and Noodles

Our challenge for you was to try a new fruit or veggie, or dish!
This Vietnamese Lemongrass Chicken Noodle bowl is full of veggies, protein, and flavour.

It might look like a bit of work, but there are a lot of repeat ingredients in this recipe. A few minutes of chopping and cooking your chicken, and you’ll have a delicious, nutritious, and unique meal!


  • ▢ 1.5 – 2lb chicken thigh fillets (skinless is best!)
  • ▢ 1 stalk lemongrass (If you can’t find fresh lemongrass, you can also try lemongrass paste)
  • ▢ 2 garlic cloves , finely chopped or minced
  • ▢ 3 tbsp lime juice
  • ▢ 2 tbsp fish sauce 
  • ▢ 1 tbsp soy sauce or coconut aminos
  • ▢ 2 tbsp maple syrup
  • ▢ 1 tbsp olive oil


  • ▢ 1/4 cup fish sauce 
  • ▢ 4 tbsp rice vinegar
  • ▢ 1/2 cup water
  • ▢ 3 garlic cloves , finely chopped
  • ▢ 1 red birds eye chilli (If you’re sensitive to spice, try and avoid the seeds)
  • ▢ 4 tbsp lime juice


  • ▢ 1/2 tbsp olive oil
  • ▢ A bundle of vermicelli noodles
  • ▢ 3 carrots, sliced in small, thin slices, or grated
  • ▢ 2 cucumbers , julienned
  • ▢ 3 cups bean sprouts
  • ▢ Handful of mint leaves
  • ▢ Handful of cilantro/coriander (optional if you think it tastes like soap 😉
  • ▢ Lime wedges to garnish



  • Slice chicken in small (1-inch) pieces and cover in marinade for at least 2 hours (overnight if you think ahead!). Once marinated, fry in pan until cooked through.


  • Combine the Nuoc Cham ingredients and mix well – have a little taste and adjust any spices or juices as needed. It should be fairly strong in flavour to give your dish a good punch!


  • Boil water and place noodles in a large bowl. Once boiled, pour the hot water over the vermicelli noodles and let sit for about 3 minutes, or until noodles are softened.
  • Once each step is complete, add chicken, veggies, and noodles to a bowl, and pour the Nuoc Cham sauce overtop. Garnish as you like!
  • ENJOY!!!!

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