Vietnamese Lemongrass Chicken Noodle Salad
Paleo Keto Vietnamese Lemongrass Chicken Noodle Salad- Bun Ga Nuong -, made with shirataki noodles, is one of my favorite summer noodle salads. The lemongrass chicken is marinated in an incredible sauce and drizzled with Vietnamese dipping sauce Nuoc Cham. Fantastic summer grilled recipe to feed a crowd!
Bun Ga Nuong – Vietnamese Chicken Noodle Salad – is one of my must-have summer noodle salads. The lemongrass chicken noodle bowl is everything you know and love about Vietnamese food – fresh, healthy, low carb, and full of flavor. I love this lemongrass chicken and noodles so much that I have to share Paleo and Keto versions with you. It also comes with a Paleo, Whole30, and Keto Vietnamese dipping sauce Nuoc Cham. Totally dream come true!
How to make Vietnamese Lemongrass Chicken Noodle Salad
To make Vietnamese noodle salad with grilled lemongrass chicken is easy. You will need fresh lemongrass to make this grilled chicken recipe really flavorful. I also add kaffir lime leaves and if you can’t find them, I include alternative substitute ingredients in the recipe card section.
1. Blend lemongrass, Kaffir lime leaves, garlic, shallot, fish sauce, and dry spice seasonings in a mini-food processor.
2. Marinade the chicken with the lemongrass blend overnight.
3. Grill or pan-fry the chicken over stovetop until cooked through.
4. Serve with vermicelli noodles, fresh herbs, and Vietnamese dipping sauce.
Low carb noodles (Paleo, Keto)
Traditionally, Bun ga nuong is served with rice vermicelli noodles. In order to make my favorite noodle salad low carb, I swap the rice noodles for Shirataki noodles (AKA Miracle Noodles). Shirataki noodles are just as delicious as rice vermicelli and in my opinion shirataki makes the perfect substitute for this cold noodle salad.
Be sure to complete the Lemongrass chicken noodle salad with my Vietnamese dipping sauce (Nuoc Cham). Use the sauce for salad dressings, brush over meat grill, or dipping sauce for spring rolls!
Craving for more Vietnamese food?
- Paleo Brisket Pho
- Vietnamese egg wraps
- Vietnamese tomato beef soup
- Vietnamese tomato chicken soup
- Vietnamese turmeric fish
- Vietnamese lemongrass pork
- Sweet chili garlic shrimp
- Air fried Vietnamese chicken wings!
- Vietnamese rice paper pizza
- More Vietnamese recipes here
For people who are on Whole30, skip the shirataki noodles for a bowl of light and healthy Vietnamese lemongrass Chicken Salad. If you give this Vietnamese noodle salad a try, please rate the recipe and leave a comment below. I’d love to hear from you!
More shirataki noodles and shirataki rice recipes
- Shirataki cold noodles with paleo peanut sauce
- Shirataki noodle lo mein with vegetables and chicken
- Shirataki fried rice with garlic chips
- Thai chicken and shirataki konjac fried rice
- Vietnamese shirataki noodle salad
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Vietnamese noodle salad with lemongrass chicken (Paleo, Keto)
Vietnamese Lemongrass Chicken (Paleo, Whole30, Keto)
- 1 stick lemongrass
- 0.2 oz. clove garlic
- 2.8 oz. shallot, about 1 large bulb
- 5 whole kaffir lime leaves (dried), see notes
- ½ tsp coarse salt
- ½ tsp paprika
- ¼ tsp turmeric powder
- ¼ tsp black pepper
- 1 tbsp fish sauce
- 1 tbsp apple juice, or 1 tsp Lakanto Monkfruit sweetener for keto
- 1 tbsp olive oil
- 1.5 lbs chicken thighs, boneless/skinless
- Avocado oil
- To prepare lemongrass, slice roughly 1.5 inch off from the base of the stalk. Trim the top. The total length of the stalk should roughly be around 4-inches. Peel of any dry and tough outer layers then roughy dice it.
- In a small food processor, blend the ingredients from lemongrass to olive oil. Scrape the bowl and pulse a few times until the lemongrass is finely chopped.
- Gently flatten the chicken thighs to even thickness, using a meat pounder or a flat bottle over a piece of parchment paper to about about ¼ inch-thick.
- In a large mixing bowl, pour the lemongrass mixture over chicken thighs. Use your hands to gently rub the mixture over each layer. Cover the bowl and refrigerate overnight or at least 30 minutes.
- When you are ready, grill the chickens with avocado oil for about 3-5 minutes per side or until the chickens are completely cooked through. Slice the chicken to bite sizes.
- To serve: divide the noodles over 4 individual serving bowls and add chicken on top of the noodles. Place mint, basil, carrots, cucumbers, and cilantro over a large serving plate so that everyone can pick-and-choose. Serve the nuoc cham dipping sauce on the side. Drizzle and mix-in before serving.
- Store extra uncooked chicken in the freezer for up to 2-3 months. They are great for summer grilling.
- When you grill the chicken, the lemongrass and herbs will turn into brown bits. Personally I love the flavor. You can scrape them away, if desired.
- You can brush the Nuoc Cham dipping sauce during the grill or serve the dipping sauce on the side. 🙂
- 1 small dry bay leaf
- 1 lime zest
- ¼ tsp fresh lemon thyme (optional)
Pair the Paleo Lemongrass Chicken with –
- Keto scallion pancakes
- Paleo Dim Sum
- Low Carb Seafood Dim Sum
- Taiwanese breakfast crepes – Dan Bing
- Malaysian style chicen wings
- Paleo egg rolls