Description
A delightful bowl of vermicelli noodles topped with smoky lemongrass chicken, fresh veggies, and a tangy nuoc cham sauce.
Ingredients
- 600–800 g (1.2–1.6 lb) boneless skinless chicken thighs or breast
- 1 stalk lemongrass, bruised and cut in larger pieces (or 1 Tbsp lemongrass paste)
- 2 garlic cloves, minced
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 1 Tbsp soy sauce (tamari if gluten-free)
- 2 Tbsp brown sugar
- 1 Tbsp vegetable oil
- 1/4 cup fish sauce
- 4 Tbsp rice vinegar
- 2 Tbsp white sugar
- 1/2 cup water
- 2 garlic cloves, minced
- 1 small red chilli, minced (adjust to taste)
- 3 Tbsp lime juice
- 1/2 Tbsp oil (for cooking chicken)
- 200 g (7 oz) dried vermicelli noodles
- 2 carrots, julienned
- 2 cucumbers, julienned (optional)
- 5 cups iceberg lettuce, thinly sliced
- 3 cups bean sprouts
- Mint leaves
- Cilantro/coriander
- Optional: sliced chilli + lime wedges
Instructions
- Marinate the chicken: Combine all marinade ingredients with the chicken. Cover and refrigerate for at least 1 hour, up to 24 hours.
- Make nuoc cham: Stir together all sauce ingredients until sugar dissolves. Let it sit for 20 minutes. Adjust lime, sugar, or chilli to taste.
- Cook the chicken: Heat a pan over medium or preheat BBQ/grill. Remove chicken from marinade and cook until deep golden and cooked through, about 6–8 minutes total. Rest for 5 minutes, then slice thin.
- Prep noodles and assemble: Soak vermicelli in hot water for about 3 minutes, then drain and rinse under cold water. Assemble the bowl with noodles, lettuce, veg, sprouts, herbs, and sliced chicken topped with nuoc cham.
Notes
For a DIY spread, place noodles in one bowl, chicken on a platter, and let guests build their own bowls. Use crushed peanuts or fried shallots as toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Pan-frying
- Cuisine: Vietnamese