Description
A refreshing bowl of vermicelli noodles paired with smoky lemongrass chicken, crunchy vegetables, and a tangy nuoc cham sauce, perfect for a weeknight meal.
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 (or tamari for gluten-free)
- 2 Tbsp brown sugar
- 1 Tbsp vegetable oil
- Nuoc Cham: 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 for flavors to meld.
- Cook the chicken: Heat a pan over medium (or preheat BBQ/grill). Remove and discard big lemongrass pieces from marinade. Cook chicken until golden and cooked through, about 6–8 minutes. Rest for 5 minutes, then slice thin.
- Prep noodles and assemble: Soak vermicelli in hot water for about 3 minutes. Drain and rinse under cold water to prevent sticking. Assemble bowls or let people build their own with noodles, lettuce, veg, sprouts, herbs, sliced chicken, and nuoc cham.
Notes
Adjust nuoc cham ingredients for desired taste; add more lime for brightness or more sugar for sweetness. Serve with crushed peanuts or fried shallots for added crunch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese