Lemon Grass Chicken Bun

About this recipe:

I have made Vietnamese salad bowls before. But this is a slightly different recipe. Firstly instead of oven baking the chicken I just pan fry it, its quicker and it has a nicer end colour. I have also made this recipe, roasting my chicken instead of pan frying it. Check out our Vietnamese salad bowl with roast chicken – Vietnamese Salad bowl

With this recipe, I made 5 Vermicelli rice bowls.

Lemon Grass Chicken Bun

A lightly Vietnamese salad, this salad is full of flavour and great for a nice light lunch option.
Prep Time 1 minute
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 5


Lemon grass chicken marinade

  • 4 chicken breasts. You can use this marinade with any kind of meat
  • 2 tbsp fish sauce.
  • 2 cloves of garlic.
  • 1 tbsp sugar.
  • 1 tbsp soy sauce.
  • 1 lime.
  • 1 tbsp oil.
  • 1 tbsp lemon grass. You can use fresh lemon grass but the packet is just easier
  • Nuoc Cham – Vietnamese Salad dressing
  • 1/4 cup fish sauce.
  • 1/2 water.
  • 1 large garlic clove.
  • 1 chilli.
  • 1 lime.
  • 1 tbsp sugar.
  • 1 tbsp rice vinegar.
  • Rice Noodle Bowl
  • 1 packet vermicelli rice noodles.
  • 2 carrots.
  • 1 packet of bean sprouts.
  • 1 small cucumber.
  • 1 small lettuce. I normally use cabbage but only had lettuce available
  • Fried shallots for garnish.
  • Fresh coriander for garnish.
  • Fresh mint for garnish.
  • Sliced birds eyes chilli.


  • Marinate chicken and set aside. Add all the marinade ingredients to a bowl and mix. Put chicken in the fridge and start prepping your vegetables.
  • Prepare all your vegetables. Julienne your carrots and cucumber and cut the lettuce into thin slices. Place all vegetables in separate bowls so it’s easier to plate up at the end.
  • Wash your bean sprouts in cold water. I find removing the hulls from the bean sprouts keeps them fresh for much longer.
  • Prepare the noodles following the packet instructions. Once cooked strain and run cold water through the noodles.
  • By now you should be ready to cook the chicken. Cook chicken on a hot pan. Make sure the chicken gets golden and crispy on the outside.
  • Plate up. First put a serving of noodles and a bit of the dressing to the noodles, then place your vegetables, chicken and herbs. Finally add fried shallots and dressing.
  • If you are meal prepping this recipe you can put your fried shallots and dressing in small sauce containers and then add to your bowl when you are ready to eat. This way all your vegetables will stay crisp.

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