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Vietnamese Lemongrass Chicken w/ Glass Noodles

This recipe is a “have it all” taste experience. Vietnamese cuisine is known for encompassing contrasting flavors of savory-sweet-tart-salty-umami, with a final burst of freshness in the generous topping of herb leaves.

Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes


  • 3 tablespoons tamari or soy sauce
  • 6 tablespoons fish sauce, divided
  • 3 tablespoons dark brown sugar
  • 2 stalks lemongrass, more tender inner white part, cut into 1-inch pieces
  • 2 teaspoons chili-garlic sauce (sambal oelek)
  • 3 limes, zest grated and juiced & divided
  • 3 cloves garlic, finely chopped, divided
  • 2 tablespoons peanut or canola oil, divided
  • 4 to 6 (20 ounces) Just Bare Hand Trimmed Boneless Skinless Chicken Thighs, cut into 1/2-inch slices
  • 6 to 8 ounces dried rice-stick (vermicelli) noodles
  • 1/4 cup sugar
  • Crushed red pepper flakes to taste
  • 2 cups shredded Napa or savoy cabbage
  • 1 large carrot, julienned or cut into long shreds 
  • 2 green onions, sliced diagonally
  • Torn fresh mint, cilantro, and/or Thai basil leaves
  • Fresh lime wedges, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520 Calories from Fat 21
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 15%
Total Carbohydrate 63g 23%
Dietary Fiber 4g 14%
Total Sugars 23g
Protein 33g
Calcium 8%Iron 9%
Vitamin C 38%Vitamin A 63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Mix the soy, 3 tablespoons fish sauce, brown sugar, lemongrass, chili-garlic sauce, lime zest and half of the lime juice, half of the garlic, and the oil in a large bowl. Add the chicken; toss until well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours, stirring occasionally.

  2. Meanwhile, cover noodles with hot water in a large bowl; soak for 15 minutes or until softened and pliable. Drain well and set aside.

  3. To make a dressing, mix ½ cup warm water, ¼ cup sugar, the remaining lime juice (about ¼ cup), remaining 3 tablespoons fish sauce, remaining chopped garlic, and red pepper flakes until well combined. Set aside.

  4. Heat the remaining 1 tablespoon oil in a wok or large deep skillet over high heat. Sauté the cabbage and carrot about 2 minutes or until tender; scrape into a bowl. Add the chicken with the marinade; cook and stir about 8 minutes or until no longer pink (remove the pieces of lemongrass). Cook to internal temp of 165°F. Stir the vegetables, with the softened noodles, back into the pan. Stir and turn the mixture until heated through.

  5. Serve the chicken-noodle mixture in large bowls, topped with green onions and herbs. Drizzle with the reserved dressing.