Rice Noodle Salad Bowls with Grilled Lemongrass Chicken

Introduction

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken are a refreshing and flavorful way to enjoy a light yet satisfying meal. Inspired by Vietnamese cuisine, this dish brings together tender, smoky grilled chicken infused with fragrant lemongrass, crisp vegetables, delicate rice noodles, and a tangy-sweet dressing that ties everything together. It’s the perfect balance of textures and flavors—herbaceous, citrusy, and slightly smoky—making it an ideal choice for warm-weather meals or a nourishing lunch.

The first time I made this dish, I was amazed by how vibrant and fresh it tasted. Marinating the chicken in lemongrass, garlic, and a hint of fish sauce added so much depth, while assembling the bowl with crunchy cucumbers, shredded carrots, and fresh herbs felt like creating a work of art. The final drizzle of the bright, tangy dressing brought every element together in the most delicious way.

What I love most about these Rice Noodle Salad Bowls is their versatility. You can switch up the protein with grilled shrimp, tofu, or beef, and adjust the toppings to suit your preferences—add pickled vegetables for extra tang or crushed peanuts for a satisfying crunch. Whether served as a light dinner, a refreshing lunch, or a meal-prep option, this dish is a wholesome and flavorful way to enjoy a taste of Southeast Asia at home.

Perfect for:

Light and healthy meals
Meal prepping
Summer lunches
Quick weeknight dinners
Asian-inspired cuisine lovers

Why You’ll Love This Recipe

Here’s why Rice Noodle Salad Bowls with Grilled Lemongrass Chicken will become your new favorite dish:

Fresh and Flavorful: Packed with crisp veggies, fragrant herbs, and savory-sweet grilled chicken.
Healthy and Light: A nutritious, well-balanced meal with protein, fiber, and fresh ingredients.
Customizable: Swap proteins, add extra veggies, or adjust the dressing to your taste.
Great for Meal Prep: Can be prepped ahead for an easy, grab-and-go meal.
Perfect for Any Season: Enjoy chilled in the summer or with warm toppings in cooler months.

Preparation and Cooking Time

Total Time: 45 minutes
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Servings: 4 servings
Calories per serving: Approximately 450-500 calories
Key Nutrients: Protein: 35g, Carbs: 50g, Fat: 12g

Ingredients

Gather these ingredients to make your Rice Noodle Salad Bowls with Grilled Lemongrass Chicken:

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs
2 stalks lemongrass, finely minced (or 3 tbsp lemongrass paste)
3 cloves garlic, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp vegetable oil
½ tsp black pepper

For the Noodle Bowls:

8 oz rice vermicelli noodles
1 cup shredded lettuce or cabbage
1 cup julienned carrots
1 cucumber, thinly sliced
½ cup fresh bean sprouts
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup crushed peanuts (optional)

For the Dressing (Nuoc Cham):

¼ cup fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp honey or sugar
1 clove garlic, minced
1 small red chili, finely chopped (optional)
¼ cup warm water

Ingredient Highlights

Lemongrass: Adds a citrusy, aromatic depth to the chicken marinade.
Rice Vermicelli: Light, delicate noodles that soak up the flavors of the dressing.
Nuoc Cham Dressing: A classic Vietnamese sauce that’s tangy, sweet, and slightly spicy.
Fresh Herbs: Mint and cilantro bring a refreshing, vibrant contrast to the dish.
Fish Sauce: Provides a deep umami flavor essential to Vietnamese cuisine.

Step-by-Step Instructions

Marinate the Chicken:

Prepare Lemongrass: Remove the tough outer layers of the lemongrass and finely mince the soft inner stalks.
Make the Marinade: In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, honey, oil, and black pepper.
Marinate the Chicken: Coat the chicken in the marinade and let it sit for at least 20 minutes (or up to overnight for deeper flavor).

Prepare the Dressing:

Mix Dressing Ingredients: In a small bowl, whisk together fish sauce, lime juice, rice vinegar, honey, minced garlic, chili (if using), and warm water.
Set Aside: Allow the flavors to meld while preparing the rest of the dish.

Cook the Chicken:

Grill or Pan-Sear: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until charred and cooked through (internal temp 165°F/74°C).
Rest and Slice: Let the chicken rest for a few minutes before slicing into thin strips.

Prepare the Noodles and Vegetables:

Cook the Noodles: Bring a pot of water to a boil. Cook the rice vermicelli according to package instructions (usually 3-5 minutes), then rinse under cold water and drain.
Prep the Veggies: Thinly slice the cucumber, julienne the carrots, and wash the lettuce, bean sprouts, and herbs.

Assemble the Bowls:

Layer the Base: Divide the cooked rice noodles among serving bowls.
Add Vegetables: Top with lettuce, carrots, cucumbers, bean sprouts, mint, and cilantro.
Add Chicken: Arrange the sliced grilled lemongrass chicken on top.
Drizzle with Dressing: Spoon the Nuoc Cham dressing over the bowls.
Garnish: Sprinkle with crushed peanuts for added crunch (if using).

How to Serve

Traditional Vietnamese Style – Serve with nuoc cham (Vietnamese dipping sauce) on the side for drizzling over the bowl.
Family-Style Platter – Arrange all ingredients separately (noodles, chicken, herbs, veggies) and let everyone assemble their own bowl.
With a Side of Fresh Herbs – Offer extra fresh herbs like Thai basil, cilantro, and mint for an aromatic boost.
Wrapped in Lettuce Cups – Skip the noodles and serve the chicken in large lettuce leaves for a light, low-carb option.
As a Warm Bowl – Serve the chicken hot over slightly warm noodles for a comforting meal.
Chilled and Refreshing – Let the noodles and veggies chill in the fridge before assembling for a cool and refreshing salad.
Garnished with Crushed Peanuts – Sprinkle crushed peanuts or toasted sesame seeds on top for extra crunch and nutty flavor.
With a Spicy Kick – Add sliced Thai chilis, chili flakes, or a drizzle of sriracha for those who love heat.
With Pickled Vegetables – Serve with Vietnamese-style pickled carrots and daikon for a tangy contrast.
As a Meal Prep Option – Assemble in meal prep containers with the sauce on the side for an easy grab-and-go lunch.

Additional Tips

Marinate Longer for More Flavor: The chicken gets more flavorful the longer it marinates. Overnight is ideal!
Use a Charcoal Grill for Smokiness: Grilling over charcoal enhances the lemongrass flavor with a smoky touch.
Don’t Overcook the Noodles: Rinse them under cold water to stop cooking and prevent clumping.
Customize the Dressing: Adjust the sweetness, tanginess, or spice level to your preference.
Swap Proteins: Try grilled shrimp, tofu, or beef instead of chicken.

Recipe Variations

Vegetarian Version: Use marinated tofu or tempeh instead of chicken.
Spicy Sriracha Chicken: Add sriracha to the marinade for extra heat.
Peanut Butter Dressing: Replace Nuoc Cham with a creamy peanut sauce.
Keto-Friendly Bowl: Swap rice noodles for zucchini noodles or shredded cabbage.
Mango Chicken Bowl: Add sliced mango for a sweet, tropical twist.
Korean Fusion: Use bulgogi-style marinated beef instead of lemongrass chicken.
Extra Crunch: Top with crispy fried shallots.
Thai-Inspired Version: Use Thai basil and a coconut-based dressing.
Coconut Grilled Chicken: Marinate the chicken in coconut milk for extra richness.
Sweet and Sour Glaze: Drizzle the chicken with a sweet and tangy glaze before serving.

Freezing and Storage

Freezing: Freeze raw marinated chicken in an airtight bag for up to 3 months. Thaw before grilling.
Storage: Store leftover noodles, chicken, and veggies separately in the fridge for up to 3 days.
Reheating: Warm the chicken in a skillet or microwave, then assemble fresh bowls.

Special Equipment

Mortar and Pestle – Crush lemongrass, garlic, and chilies for a more aromatic marinade.
Microplane Zester – Easily zest lime or finely grate fresh ginger for extra flavor.
Mandoline Slicer – Slice veggies like cucumbers, carrots, or radishes uniformly and quickly.
Meat Tenderizer – Pound the chicken to an even thickness for better grilling.
Grill Pan or Outdoor Grill – Gives the chicken a smoky char and beautiful grill marks.
Vermicelli Strainer (Fine Mesh Sieve) – Helps drain and rinse the rice noodles properly without breaking them.
Salad Spinner – Dries fresh herbs and lettuce quickly for a crisp, refreshing salad.
Julienne Peeler – Easily shred carrots or green papaya for authentic Vietnamese-style garnish.
Mixing Bowls – Essential for marinating the chicken and tossing the salad ingredients.
Chopsticks or Tongs – Useful for mixing the noodles and dressing or serving the salad elegantly.

FAQ

Can I use chicken breast instead of thighs? Yes, but thighs are juicier and more flavorful.
Can I make this ahead? Yes! Store the components separately and assemble when ready to eat.
What if I don’t have lemongrass? Use lemongrass paste or substitute with lime zest and ginger.
How do I make it less spicy? Omit the chili from the dressing or use a milder pepper.
What other dressings can I use? A sesame ginger or soy-lime dressing works well.

Conclusion

Rice Noodle Salad Bowls with Grilled Lemongrass Chicken are a refreshing, healthy, and flavor-packed dish perfect for any occasion. With tender, marinated chicken, crisp vegetables, and silky rice noodles, these bowls offer a delicious balance of textures and flavors. Whether you enjoy them as a light lunch, a meal-prepped dinner, or a summer feast, they’re sure to impress with their vibrant ingredients and zesty, aromatic appeal.

Easy to customize, these bowls can be topped with fresh herbs, crunchy peanuts, and a drizzle of tangy dressing for an extra burst of flavor. Serve them with a side of chili sauce or pickled vegetables to elevate the dish even further.

I can’t wait to see your take on these Rice Noodle Salad Bowls! Snap a photo and tag me on Instagram—I’d love to see how you make this recipe your own. Don’t forget to share your favorite variations in the comments. Happy cooking!