Planning ahead for a busy day
Tonight’s dinner was a vibrant Vietnamese Lemongrass Chicken Noodle Salad – Bún Gà Nướng Sả. It was the ideal choice after a busy day spent walking in the country park and a quick shopping trip. Knowing we’d be short on time, I prepped the chicken at lunchtime – marinating the thighs in a fragrant mix and pop them in the fridge before heading out. This small effort saved so much time later, letting me serve a healthy, satisfying meal just 20 minutes after walking through the door.
Why this dish is a winner
Despite its simplicity, this salad feels special. The chicken, air-fried to perfection, is juicy and full of lemongrass-infused flavour. Paired with soft rice noodles, fresh salad vegetables, and drizzled generously with nước chấm – Vietnam’s iconic sweet, tangy and slightly spicy dressing – it’s a meal that delivers on taste and nutrition.
Whether it’s a casual weekend dinner or a quick weeknight meal, this recipe fits seamlessly into a busy lifestyle.
Ingredients
The chicken: the star of the dish
- Chicken thighs (boneless, skinless): These are ideal for their juicy, tender texture. While chicken breast is an option, it might turn out slightly drier.
- Lemongrass marinade: Borrow the marinade recipe from my Lemongrass Chicken Wings post (recipe link here) – it’s the same mix that works wonders here. It includes: dark soy sauce, dark brown sugar, fish sauce, sliced lemongrass, garlic granules and paprika powder.
The noodles: silky and satisfying
Rice noodles: Look for the thin, round type called bún. These are perfect for noodle salads, with delicate texture that complements the dish. If you are in the UK, check Long Dan for Vietnamese noodles (link here).
The salad: fresh and crunchy
The beauty of this dish is its flexibility. Use what you have but aim for vibrant colours and contrasting textures. Don’t forget the essential herbs – mint and coriander – that tie it all together.
Here is my go-to combination:
- Gem lettuce (chopped)
- Cucumber (julienned)
- Carrot (julienned)
- Beansprouts
- Pointy pepper (sliced thin)
- Mint leaves
- Coriander leaves
The dressing: nước chấm
The classic Vietnamese fish sauce dressing brings everything together. Here’s what you’ll need:
- Lime juice
- Fish sauce
- Caster sugar
- Minced garlic
- Chopped red chilli (to taste)
Quick steps for dinner
Let’s spend the next 20 minutes to cook and bring these sunshine bowls of Lemongrass Chicken Noodle Salad to your dinning table.
I am someone who loves to save time by planning ahead. I always have a clear order of what needs to be cooked first and what can be done while waiting for other things. Here’s how I fit it all in:
1. Start with the chicken
First, I pop the marinated chicken things into the air fryer, brush them with olive oil, and set the temperature to 240°C. I let the first side fry for 8-10 minutes.
2. Cook the noodles and prep the salad while you wait
While the chicken is cooking, I prepared the rice noodles. Boil a kettle, add the noodles to a pot, and pour the boiling water over them. Boil for 1 minute, turn off the heat and let the noodles sit for 4 minutes.
Drain and run cold water over them to stop the cooking process. I find this method gives perfect results every time.
Next, I shred all the salad vegetables – lettuce, cucumber, carrot and peppers – and lay them nicely together with beansprouts, mint and coriander leaves, ready to assemble with the noodles and chicken later.
3. Flip the chicken
Just in time, it’s now time to flip the chicken thighs. I brush the other side with olive oil and air-fry them for another 5 minutes.
4. Make the nước chấm dressing
While waiting for the chicken, I quickly prepare the dressing. Mince some garlic and finely chop a red chilli. In a jug, mix 1 part fish sauce, 1 part sugar, 1 part lime juice and 2 parts water. Stir until everything dissolves, then add the garlic and chilli. That’s it – super simple but packed with flavour.
5. Assemble the bowls
Perfect timing – the chicken is done!
I slice the chicken and get ready to plate everything up. Divide the noodles into bowls, arrange the salad vegetables around the edges, and lay the chicken slices in the centre. Sprinkle some crushed roasted peanuts on top, pour over the nước chấm dressing.
And voilà – dinner is ready!
We managed to enjoy this beautiful meal just 20 minutes after getting home. Let me know if you try it – I’d love to hear your thoughts!
Vietnamese Lemongrass Chicken Noodle Salad – Bún gà nướng sả
Description
A vibrant and quick Vietnamese Lemongrass Chicken Noodle Salad that combines juicy, lemongrass-marinated chicken with soft rice noodles, fresh crunchy salad, and a tangy nước chấm dressing. Perfect for busy weeknight or a weekend treat, this dish is ready in just 20 minutes with a little prep ahead!
Vietnamese Lemongrass Chicken Noodle Salad
For the Chicken and the Marinade
For the Noodles
For the Salad
For the Nuoc Cham Dressing
For Garnish
Instructions
-
Marinate the Chicken
- At least 2-3 hours ahead, marinate the chicken thighs with lemongrass marinade.
- Refrigerate until ready to cook.
-
Cook the Chicken
- Brush the chicken thighs with olive oil and air fry for 8-10 minutes at 240°C on the first side.
- Flip, brush with oil again, and cook for another 5 minutes.
-
Prepare the Noodles
- Boil a kettle of water. Add the noodles to a pot, pour over the boiling water, and boil for 1 minute.
- Turn off the heat, let sit for 4 minutes, then drain and rinse under cold water.
- Drain and put aside.
-
Assemble the Salad
- Shred and julienne the salad vegetables (except beansprouts).
- Lay them neatly on a large plate, ready to combine with the noodles and chicken.
-
Make the Dressing
- Combine fish sauce, lime juice, sugar, and water in a jug.
- Stir until dissolved, then add garlic and chilli.
-
Assemble the Bowls
- Divide the noodles into bowls.
- Arrange the salad vegetables around the edges and place sliced chicken in the centre.
- Drizzle generously with the dressing, sprinkle with roasted peanuts and serve.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 601.16kcal
- % Daily Value *
- Total Fat 8.15g13%
- Saturated Fat 2.15g11%
- Trans Fat 0.03g
- Cholesterol 169.2mg57%
- Sodium 2096.04mg88%
- Potassium 818.08mg24%
- Total Carbohydrate 85.8g29%
- Dietary Fiber 2.65g11%
- Sugars 15.7g
- Protein 42.93g86%
- Vitamin A 184.07 IU
- Vitamin C 14.08 mg
- Calcium 78.21 mg
- Iron 3.86 mg
- Vitamin E 0.69 IU
- Vitamin K 47.12 mcg
- Thiamin 0.24 mg
- Riboflavin 0.45 mg
- Niacin 11.21 mg
- Vitamin B6 1.02 mg
- Folate 58.76 mcg
- Vitamin B12 1.18 mcg
- Phosphorus 506.91 mg
- Magnesium 106.5 mg
- Zinc 3.94 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Customisable Salad Ingredients: This dish is highly versatile—use whatever fresh salad vegetables you have on hand. While lettuce, cucumber, and carrot are staples for me, feel free to add radishes, cherry tomatoes, or even shredded cabbage. The key is to balance colours and textures for a visually appealing and flavourful bowl.
Essential Herbs: Don’t skip the mint and coriander—they are essential for the authentic Vietnamese flavour.
Self-Build Bowls: This dish works brilliantly for self-build bowls. Lay out the rice noodles, salad ingredients, chicken, dressing, and garnishes in separate serving dishes and let everyone create their own bowl. It’s interactive and perfect for family meals or dinner parties.
Adjust the Dressing: The nuoc cham dressing is easily adjustable. Add more lime juice for tanginess, more sugar for sweetness, or more chilli for heat, depending on your preference. It’s also great to serve on the side for those who like to control their dressing level.
Air Fryer Alternatives: If you don’t have an air fryer, the chicken can be grilled or pan-fried for 20–25 minutes, flipping halfway.
Roasted Peanuts: For an extra flavour boost, roast raw peanuts in a dry pan and crush them roughly for the garnish. It adds a lovely crunch and nutty depth to the dish.
