Vietnamese coconut chicken and lemongrass noodles

Enjoy veges, protein and lip-smacking flavoured rolled into one bowl with this Vietnamese coconut chicken and lemongrass noodles recipe that's ready in just 40 minutes

By Jennene Plummer
  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


  • 500 gram chicken sausages
  • 1 cup desiccated coconut
  • 1/4 cup chopped coriander leaves, plus ½ cup leaves extra
  • 200 gram dried rice vermicelli noodles
  • 2 tablespoon peanut oil
  • 250 gram punnet grape tomatoes, halved
  • 1/4 pineapple, cut into batons
  • 1 Lebanese cucumber, cut into spears
  • 1/3 cup crushed peanuts
  • 1 gem lettuce, trimmed, in leaves
Lemongrass dressing
  • 1/3 cup coconut milk
  • 1/3 cup finely grated palm sugar
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 1 tablespoon lemongrass, finely chopped
  • 1 tablespoon coriander stems, chopped
  • 2 teaspoon chopped fresh ginger
  • 1 small garlic clove, chopped
  • 1/2 long red chilli, chopped (seeds optional)


  • 1
    Squeeze sausage mince from casings into a bowl. Mix with half the coconut and coriander.
  • 2
    Shape mince mixture into 12 even-sized patties. Press into remaining coconut to lightly coat. Place on a tray. Chill.
  • 3
    Place noodles in a heat-proof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.
  • 4
    For the lemongrass dressing: In a small food processor, combine all the ingredients. Process until smooth.
  • 5
    In a frying pan, heat oil on high. Cook chicken patties for 2-3 minutes each side until cooked through.
  • 6
    In bowls, arrange noodles, tomatoes, pineapple and cucumber. Add hot patties. Scatter with nuts and extra coriander. Serve with lettuce and dressing.


  • Don’t soak noodles for too long as they become very soft.