Vietnamese coconut chicken and lemongrass noodles

This easy recipe uses chicken sausages to make Vietnamese-style patties and vermicelli noodles for a budget-friendly yet filling and flavour-packed dinner idea the family will love.

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Vietnamese coconut chicken and lemongrass noodles
  • 500 gram chicken sausages
  • 1 cup desiccated coconut
  • 1/4 cup chopped coriander leaves, plus ½ cup extra leaves
  • 200 gram dried rice vermicelli noodles
  • 2 tablespoon peanut oil
  • 250 gram punnet grape tomatoes, halved
  • 1/4 pineapple, peeled, cored, batons
  • 1 lebanese cucumber, spears
  • 1 gem lettuce, trimmed, leaves separated
  • 1/3 cup crushed peanuts
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 finely chopped lemongrass
  • 1 tablespoon chopped coriander stems
  • 2 teaspoon chopped fresh ginger
  • 1 clove garlic (small), chopped
  • 1/2 long red chilli, chopped (seeds optional)


Vietnamese coconut chicken and lemongrass noodles
  • 1
    Squeeze sausage mince from casings into a bowl. Mix with half coconut and coriander.
  • 2
    Using clean damp hands, shape mince mixture into 12, even-sized patties. Press patties into remaining coconut to lightly coat. Place on a tray. Chill, covered, until required.
  • 3
    Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside 5 minutes to soften. Drain well.
  • 4
    Meanwhile, to make lemongrass dressing; in a small food processor or blender combine all ingredients. Process until smooth. Taste for balance of flavours and adjust if required.
  • 5
    In a large frying pan heat oil on high. Cook chicken patties for 2-3 minutes, each side, until golden brown and cooked through.
  • 6
    On a large serving platter arrange noodles, tomatoes, pineapple and cucumber. Add hot patties. Scatter with nuts and reserved coriander leaves. Serve with lettuce leaves and drizzled with dressing.


Don't soak noodles for too long as they become very soft. Remove chilli seeds to reduce heat of dish.

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