Vietnamese Lemongrass Chicken Salad
A vibrant Vietnamese salad with aromatic lemongrass-marinated grilled chicken, rice vermicelli noodles, fresh herbs, and crisp vegetables drizzled with tangy nuoc cham dipping sauce.
The aroma of lemongrass chicken sizzling on a hot grill instantly transports me to the bustling streets of Hanoi. This Vietnamese Lemongrass Chicken Salad captures everything I love about Vietnamese cuisine—the perfect balance of fresh, bright, savory, and aromatic all in one beautiful bowl.
The magic of this Vietnamese salad lies in its layers: cool lettuce, silky rice noodles, crunchy vegetables, and that gorgeous caramelized chicken, all brought together by a tangy-sweet dipping sauce that makes everything sing. Add handfuls of fresh herbs—cilantro, mint, and fragrant perilla—and oh my goodness, you’ve got a restaurant-quality meal that’s healthier and tastier than takeout!
Table of Contents
Ingredients
| Component | Amount | Notes |
|---|---|---|
| Lemongrass Chicken Marinade | ||
| Chicken breast or thighs | 4 small fillets | Boneless, skin-on preferred |
| Lemongrass | 2-3 stalks | Finely chopped, tender parts only |
| Garlic cloves | 3 | |
| Red chillies | 3 | Adjust to heat preference |
| Vegetable oil | 4 tbsp | Neutral oil |
| Sesame oil | 2 tsp | Toasted |
| Fish sauce | 2 tbsp | |
| Sugar | 2 tsp | |
| Sea salt | 1 tsp | |
| Vietnamese Dipping Sauce (Nuoc Cham) | ||
| Caster sugar | 2 tbsp | Superfine sugar |
| Lemon juice | 1 lemon | Fresh squeezed |
| Fish sauce | 2 tbsp | |
| Water | 4 tbsp | Or more to taste |
| Garlic clove | 1 | Finely chopped |
| Red chilli | 1 | Finely chopped |
| Salad Assembly | ||
| Dried vermicelli noodles | 300 g | Rice noodles |
| Baby lettuce leaves | As needed | Any variety |
| Cucumber | 1 medium | Sliced into thin batons |
| Carrots | 2 medium | Finely shredded |
| Fresh cilantro | 1 bunch | Finely chopped |
| Fresh mint | 1 bunch | Finely chopped |
| Perilla leaves | 1 bunch | Also called shiso, optional |
Instructions
- Prepare the chicken. Place the chicken fillets into a large zip-lock freezer bag or shallow dish. Skin-on thighs give the best flavor and stay juicier, but breast fillets work beautifully too.
- Make the marinade. Add the lemongrass, garlic cloves, red chillies, vegetable oil, sesame oil, fish sauce, sugar, and sea salt to a food processor. Blitz until everything is finely chopped and forms a fragrant, slightly chunky paste that smells incredible.
- Marinate the chicken. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Massage the marinade into the meat through the bag. In my testing, getting marinade under the skin makes a significant difference in flavor.
- Refrigerate. Seal the bag, removing excess air, and refrigerate for at least 3 hours. Overnight marinating produces the best results—the lemongrass flavor penetrates deeply and the chicken becomes incredibly tender.
- Bring to room temperature. Remove the chicken from the refrigerator 30 minutes before cooking. Cold chicken on a hot grill seizes up; room-temperature meat cooks more evenly and stays juicier.
- Cook the noodles. While the chicken comes to temperature, cook the vermicelli noodles according to package instructions. Rinse under cold water, drain thoroughly, and set aside. They should be silky and separate, not clumped together.
- Heat your cooking surface. Heat a large cast-iron grill pan, heavy skillet, or outdoor grill to medium-high heat. You want it hot enough that the chicken sizzles immediately on contact.
- Grill the chicken. Cook the chicken in batches—don’t overcrowd the pan. Let each piece develop a gorgeous golden-brown caramelization before flipping, about 5 to 6 minutes per side depending on thickness. The marinade sugars will create beautiful char marks.
- Rest and slice. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute. Slice into thick, appealing strips against the grain.
- Make the dipping sauce. In a medium bowl, dissolve the caster sugar in the fresh lemon juice—this takes a moment of stirring. Add the fish sauce and water, then stir in the chopped garlic and chilli. Let it settle for 5 to 10 minutes while flavors meld.
- Taste and adjust. The sauce should balance sweet, sour, salty, and spicy. Adjust with more lemon juice for brightness, sugar for sweetness, or water to mellow intensity.
- Prep the vegetables. Slice the cucumber into thin matchstick batons. Shred the carrots finely using a box grater or julienne peeler. The thinner the cuts, the better they absorb the dressing.
- Assemble the bowls. Place a bed of baby lettuce leaves at the bottom of large serving bowls. Top with a generous handful of vermicelli noodles, arranging them in a nest.
- Layer the toppings. Add cucumber batons and shredded carrots around the noodles. Scatter the fresh cilantro, mint, and perilla leaves generously—the herbs are essential, not optional.
- Add chicken and serve. Arrange the sliced lemongrass chicken beautifully on top. Drizzle 1 to 2 tablespoons of the Vietnamese dipping sauce over everything. Serve immediately with extra sauce on the side.
Substitutions & Variations
This Vietnamese lemongrass chicken salad adapts wonderfully to your preferences. Swap chicken for grilled pork, shrimp, or tofu—all take the marinade beautifully. The lamb kofta Mediterranean grain bowl uses a similar build-your-own-bowl concept if you want Mediterranean flavors instead.
For the noodles, glass noodles (mung bean) or thin rice sticks work equally well. Skip the noodles entirely for a lower-carb version and double the vegetables.
Fresh herbs are crucial to authenticity, but if you can’t find perilla (shiso), increase the mint and add a few Thai basil leaves. Bean sprouts, pickled daikon and carrot, chopped peanuts, or crispy shallots make excellent additions.
For a milder version, reduce or omit the chillies in both the marinade and sauce. The dish remains flavorful without the heat.
Expert Tips & Troubleshooting
Use the tender lemongrass parts only. Remove the tough outer layers and use only the bottom 3 to 4 inches of each stalk where it’s pale and tender. According to Serious Eats, the fibrous outer layers never break down properly.
Pound the lemongrass first. Before chopping, smash the lemongrass stalks with the back of your knife to release their aromatic oils. This intensifies the flavor in your marinade.
Don’t skip the overnight marinade. While 3 hours works, overnight marinating transforms the chicken. The acids in the fish sauce and the aromatics have time to work their magic.
Get proper char without burning. Medium-high heat caramelizes the sugars in the marinade without burning. If the chicken blackens too quickly, reduce the heat slightly.
Sauce balance is personal. Traditional nuoc cham varies by cook and region. Start with the recipe, then adjust to your taste—some prefer more sour, others more sweet.
Storage & Meal Prep
| Component | Storage | Duration |
|---|---|---|
| Marinated raw chicken | Airtight container, refrigerated | 24 hours max |
| Cooked chicken | Airtight container, refrigerated | 4 days |
| Vietnamese dipping sauce | Sealed jar, refrigerated | 1 week |
| Cooked vermicelli noodles | Airtight container, refrigerated | 4 days |
| Prepped vegetables | Separate containers, refrigerated | 3 days |
| Fresh herbs | Damp paper towel, refrigerated | 3 days |
| Assembled salad | Not recommended | Serve immediately |
This Vietnamese salad is perfect for meal prep. Marinate and grill chicken on Sunday, prep vegetables, and make the sauce. Store everything separately and assemble fresh bowls throughout the week.
Serving Suggestions
This Vietnamese Lemongrass Chicken Salad is a complete meal on its own—protein, vegetables, carbs, and incredible flavor all in one bowl. For a larger spread, pair it with the ahi poke mango bowl for an Asian-inspired feast, or the avocado caprese salad for refreshing contrast.
Serve family-style by arranging all components on a large platter and letting everyone build their own bowls. Add crispy spring rolls, fresh summer rolls, or bánh mì sandwiches to round out a Vietnamese-themed dinner party.
Pair with cold beer, iced Vietnamese coffee, or a crisp Riesling that complements the bright, aromatic flavors.
Vietnamese Lemongrass Chicken Salad FAQs
Can I use lemongrass paste instead of fresh lemongrass?
Yes, in a pinch. Use about 2 tablespoons of lemongrass paste to replace 2 to 3 fresh stalks. The flavor won’t be quite as vibrant, but it still tastes delicious. Fresh lemongrass is always preferred when available.
How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C) for breast meat or 175°F (79°C) for thighs. The juices should run clear, and the meat should feel firm but springy. When in doubt, use an instant-read thermometer.
What can I substitute for fish sauce?
Fish sauce provides essential umami that’s hard to replicate. Soy sauce works as a substitute but changes the flavor profile significantly. For a closer match, try a combination of soy sauce with a small amount of Worcestershire sauce.
Can I make this salad ahead of time?
Prep all components ahead, but assemble just before serving. The noodles absorb the sauce and become soggy, and the fresh vegetables and herbs lose their crispness. For meal prep, store everything separately and assemble fresh.
What if I can’t find perilla leaves?
Perilla (also called shiso) has a unique flavor that’s hard to replace, but the salad is still delicious without it. Increase the mint and cilantro, or add a few Thai basil leaves for a different but equally aromatic herb profile.
This Vietnamese Lemongrass Chicken Salad brings the vibrant flavors of Southeast Asia to your table with minimal effort and maximum impact. The aromatic marinade, fresh herbs, and tangy dipping sauce create a dish that’s light yet completely satisfying. Now fire up that grill and bring a taste of Vietnam home tonight!
Vietnamese Lemongrass Chicken Salad
Equipment
- Food processor
- Large zip-lock freezer bag
- Cast-iron grill pan or skillet
- Large pot for noodles
- Colander
- Medium Mixing Bowl
- Sharp knife
- Cutting board
- Box grater or julienne peeler
- Large serving bowls
Ingredients
Lemongrass Chicken Marinade
- 4 small chicken breast fillets or boneless thighs preferably skin-on
- 2-3 stalks lemongrass finely chopped, tender parts only
- 3 cloves garlic
- 3 red chillies adjust to taste
- 4 tbsp vegetable oil neutral oil
- 2 tsp sesame oil toasted
- 2 tbsp fish sauce
- 2 tsp sugar
- 1 tsp sea salt
Vietnamese Dipping Sauce (Nuoc Cham)
- 2 tbsp caster sugar superfine sugar
- 1 lemon juiced
- 2 tbsp fish sauce
- 4 tbsp water or more to taste
- 1 clove garlic finely chopped
- 1 red chilli finely chopped
Salad Assembly
- 300 g dried vermicelli noodles rice noodles, cooked per package
- baby lettuce leaves as needed
- 1 medium cucumber sliced into thin batons
- 2 medium carrots finely shredded
- 1 bunch fresh cilantro finely chopped
- 1 bunch fresh mint finely chopped
- 1 bunch perilla leaves also called shiso, optional
Instructions
- Place the chicken fillets into a large zip-lock freezer bag. Skin-on thighs give the best flavor, but breast fillets work beautifully too.
- Add the lemongrass, garlic, red chillies, vegetable oil, sesame oil, fish sauce, sugar, and sea salt to a food processor. Blitz until finely chopped and forms a fragrant paste.
- Pour the marinade over the chicken and massage thoroughly through the bag, ensuring every piece is well-coated. Getting marinade under the skin makes a significant difference.
- Seal the bag, removing excess air, and refrigerate for at least 3 hours, or preferably overnight for the best flavor penetration.
- Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures more even cooking and juicier results.
- Cook the vermicelli noodles according to package instructions. Rinse under cold water, drain thoroughly, and set aside until assembly.
- Heat a large cast-iron grill pan, non-stick skillet, or barbecue to medium-high heat. The surface should be hot enough that the chicken sizzles immediately on contact.
- Cook the chicken in batches until golden and caramelized on the outside, about 5-6 minutes per side depending on thickness. Don’t overcrowd the pan.
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Slice into thick strips against the grain.
- Make the dipping sauce: dissolve the caster sugar in the lemon juice in a medium bowl. Add the fish sauce and water, stirring to combine.
- Add the finely chopped garlic and chilli to the sauce. Let it settle for 5-10 minutes to allow flavors to meld. Taste and adjust with more lemon juice or sugar as needed.
- Prepare vegetables by slicing cucumber into thin batons and finely shredding carrots. The thinner the cuts, the better they absorb the dressing.
- Assemble bowls by placing baby lettuce leaves at the bottom, topping with a generous handful of vermicelli noodles arranged in a nest.
- Add cucumber batons and shredded carrots around the noodles. Scatter fresh cilantro, mint, and perilla leaves generously over everything.
- Arrange the sliced lemongrass chicken on top. Drizzle 1-2 tablespoons of Vietnamese dipping sauce over everything. Serve immediately with extra sauce on the side.
