Description
A harmonious blend of fragrant lemongrass and tender chicken served over rice noodles, embodying authentic Vietnamese flavors.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 stalks fresh lemongrass, tender white parts only, finely minced
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground black pepper
- 1/2 teaspoon turmeric powder
- 1 Thai bird’s eye chili, minced (optional)
- 12 oz (340g) dried rice vermicelli noodles (bun)
- 2 cups mixed lettuce leaves, torn into bite-sized pieces
- 1 cup fresh cilantro, roughly chopped
- 1/2 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
- 1 cucumber, julienned
- 1 large carrot, julienned
- 4 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fish sauce (for Nuoc Cham)
- 1/4 cup fresh lime juice (for Nuoc Cham)
- 1/4 cup water (for Nuoc Cham)
- 3 tablespoons sugar (for Nuoc Cham)
- 2 cloves garlic, minced (for Nuoc Cham)
- 2 Thai chilies, finely chopped (for Nuoc Cham)
- 1 tablespoon rice vinegar (for Nuoc Cham)
Instructions
- Prepare the Lemongrass Marinade in a large mixing bowl.
- Marinate the chicken in lemongrass mixture for at least 2 hours.
- Prepare the Nuoc Cham sauce in a small saucepan.
- Cook the rice noodles according to package directions.
- Prepare fresh vegetables and herbs while noodles cook.
- Grill the lemongrass chicken until golden brown and cooked through.
- Allow the grilled chicken to rest for 5 minutes, then slice if desired.
- Assemble the noodle bowls with noodles, chicken, and vegetables.
Notes
Use fresh ingredients for the best flavor. Marinate chicken overnight if possible.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 10g
- Sodium: 1240mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg