Oh, the joy of stumbling upon a dish that feels like a warm hug on a rainy day! This easy Vietnamese Chicken Noodle Bowl—it’s like a symphony of flavors dancing in your mouth. Think of it as a cozy blanket with a sprinkle of sunshine; perfect for when you’re tired of the same old, same old. I tried it last Tuesday, and let me tell you, it’s one of those meals that makes your heart sing and belly happy.
Steps
- Prepare the marinade by combining lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Marinate the chicken in this mixture for at least an hour, or up to 24 hours if possible.
- Heat oil in a pan over medium heat or preheat a BBQ. Cook the marinated chicken until each side is golden brown and cooked through, about 6-8 minutes in total. Remove from heat, let it rest for 5 minutes, then slice into thin pieces.
- For the Nuoc Cham sauce, mix fish sauce, rice vinegar, sugar, water, garlic, chilli, and lime juice until the sugar dissolves. Adjust the flavors to your preference and let it sit for at least 20 minutes.
- Soak vermicelli noodles in hot water for 3 minutes or follow packet instructions, then drain and rinse with cold water to prevent sticking.
- For individual servings, place noodles in a bowl and top with julienned carrots, cucumbers, sliced lettuce, bean sprouts, mint, cilantro, and sliced chicken. Drizzle with Nuoc Cham sauce and serve with lime wedges.
- For a DIY serving style, arrange all components—chicken, vegetables, herbs, noodles, and sauce—in separate bowls or on platters, allowing everyone to assemble their own bowls.
Ingredients
- 600 – 800g (1.2 – 1.6 lb) skinless, boneless chicken thigh fillets (or breast, pork, beef, or seafood)
- 1 stalk lemongrass, white part only, bruised and sliced
- 2 garlic cloves, finely chopped or minced
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (all-purpose or light, not dark)
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1/4 cup fish sauce
- 4 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1/2 cup water
- 2 garlic cloves, finely chopped
- 1 red bird’s eye chilli, finely chopped
- 3 tablespoons lime juice
- 1/2 tablespoon oil
- 200g (7 oz) dried vermicelli noodles
- 2 carrots, julienned
- 2 cucumbers, julienned (optional: remove seeds)
- 5 cups iceberg lettuce, finely sliced
- 3 cups bean sprouts
- Handful of mint leaves
- Handful of cilantro/coriander
- Sliced red chilli (optional, for garnish)
- Lime wedges (optional, for serving)
Nutritional Values
Calories: 2160cal | Carbohydrates: 260.8g | Protein: 159.6g | Fat: 54.4g | Saturated Fat: 10.4g | Polyunsaturated Fat: 44g | Cholesterol: 300mg | Sodium: 7852mg | Fiber: 15.6g | Sugar: 67.6g
FAQ
- Can I use a substitute for fish sauce in the Vietnamese Lemongrass Chicken recipe?
- Yes, if you’re allergic to fish sauce or can’t find it, you can replace it with additional soy sauce. However, note that the marinade may lack the depth of flavor that fish sauce provides.
- How can I make this recipe gluten-free?
- To make this dish gluten-free, ensure you use gluten-free tamari instead of regular soy sauce. Additionally, check the ingredients of any other sauces and noodles to confirm they are gluten-free.
- Can the marinated lemongrass chicken be frozen?
- Absolutely! You can freeze the marinated chicken. It’s best to pop it in the freezer as soon as it’s in the marinade, and then let it defrost in the fridge, where it will continue to marinate.
- What are some alternative ways to cook the lemongrass chicken?
- Besides grilling, the lemongrass chicken can be cooked on the stove, baked in the oven, or even cooked under the broiler. Each method will provide a slightly different texture but will still be delicious.
- How can I adjust the spiciness of the Nuoc Cham sauce?
- You can modify the spiciness of the Nuoc Cham sauce by adjusting the amount of chili used. For a milder sauce, reduce the chili, or serve it on the side to accommodate those who prefer less heat.
Tips
- Marinade Preparation: For the best results, let the chicken marinate for at least an hour, but ideally up to 24 hours. This allows the lemongrass and other flavors to deeply infuse the meat, enhancing the overall taste.
- Grilling Tips: If you’re cooking for a crowd, consider grilling the chicken on a BBQ. This not only adds a smoky flavor but also allows you to cook in large batches efficiently.
- Vegetable Variations: Feel free to switch up the vegetables based on what’s available or your personal preference. Options like snow peas, bell peppers, and cabbage can add extra crunch and color.
- DIY Serving Style: For a casual and interactive dining experience, set up a DIY noodle bowl station. Place the chicken, noodles, vegetables, and sauce in separate bowls and let everyone assemble their own bowl.
Equipment
- Charcoal Grill or BBQ – Although it can be cooked on a stove or in the oven, a charcoal grill is recommended for a more authentic flavor.
- Julienne Peeler or Mandoline – Useful for julienning the carrots and cucumbers.
- Mortar and Pestle – For bruising lemongrass, although the back of a knife can also be used.
- Large Serving Platters or Bowls – If serving DIY style, large platters or bowls for all the components might be needed.
- Noodle Strainer – For draining and rinsing the vermicelli noodles efficiently.
