Vietnamese Chicken Noodle Bowl

Prep Time: 2 hours 20 minutes
Cook Time: 1 hour
Total Time: 3 hours 20 minutes
Servings: 6 people
A delicious Vietnamese style noodle bowl with chicken, vegetables, peanuts and herbs, all in a lovely chicken coconut broth.



  • 1/4 cup coconut milk stirred, (You will use the rest of a 14 oz./400 ml can in the stock flavouring below)
  • 3 Tbsp lemongrass finely chopped
  • 2 Tbsp sambal oelek
  • 8 skin-on/bone-in chicken thighs


  • 2 cups chicken stock
  • 5 cloves garlic peeled and quartered
  • 2 large carrots cut into 4 pieces
  • 1 large onion peeled and quartered
  • 1 inch fresh ginger thinly sliced

Stock flavouring:

  • 2 Tbsp soy sauce
  • 5 tsp fish sauce
  • 1 Tbsp fresh lime juice
  • 1/2 tsp sugar
  • 1 cup coconut milk stirred, (or remainder of 14oz/400ml can)

To serve:

  • 8 oz rice noodles
  • 2 cups English cucumber thinly sliced
  • 1/2 cup fresh cilantro leaves (or flat parsley)
  • 1/4 cup green onions sliced
  • 1/4 cup peanuts chopped, salted or unsalted
  • slices Fresh lime


  • Marinate the chicken: In a small bowl, combine the 1/4 cup coconut milk, lemongrass and sambal oelek and stir to combine. Remove the skin from the chicken thighs and discard. (Use a paper towel to grab an edge and pull off). Place thighs in a large plastic storage bag and pour in marinade, tossing to coat chicken. Seal and refrigerate for at least 2 hours (or up to 8 hours).
  • Once chicken has marinated, remove chicken from marinade (you can discard marinade), and place chicken in a large pot or Dutch oven on the stove-top. Add the stock ingredients - the chicken stock, garlic, carrots, onion and ginger. Bring to a boil, then reduce heat to low (just enough to maintain a slow simmer), COVER and allow to barely for 1 - 1 1/2 hours, checking once in a while to make sure it's just barely simmering, until chicken falls apart easily.
  • *SLOW COOKER INSTRUCTIONS: Place chicken and stock ingredients in slow cooker. Cover and cook on low for about 7 hours. Proceed as detailed below.
  • Remove chicken from stock and set aside. Strain remaining broth, discarding the solids and returning the clear broth to the pot. Add the stock flavouring ingredients - the soy sauce, fish sauce, lime juice, sugar and coconut milk. Stir to combine. Keep stock warm over low heat.
  • Remove meat from chicken and discard bones. Shred chicken in to bite-sized pieces. Set aside.
  • To serve: Divide noodles between serving bowls. Arrange sections on top of chicken, cucumber slices and peanuts. Garnish with green onion and cilantro. Pour 1/2 cup of the stock over-top of each bowl. Garnish with fresh lime slices and a dollop of Sambal Oelek in the middle for a little heat, if you'd like.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 665kcal | Carbohydrates: 45g | Protein: 32g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 1169mg | Potassium: 796mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4295IU | Vitamin C: 10.7mg | Calcium: 65mg | Iron: 3.9mg