Vietnamese Lemongrass Chicken Vermicelli Bowls

Name: Vietnamese Lemongrass Chicken Vermicelli Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 700 g chicken thigh fillets; 200 g vermicelli noodles; 5 cup iceberg lettuce; 3 cup bean sprouts; 2 carrots; 2 cucumbers; 1 lemongrass stalk; 2 clove garlic; 1 bird's eye chili; 2 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp soy sauce; 4 tbsp rice vinegar; 2 tbsp brown sugar; 2 tbsp white sugar; 120 ml water; 1.5 tbsp vegetable oil; 1 handful mint leaves; 1 handful cilantro; 1 red chili, sliced; 4 wedges lime wedges

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
700 g
vermicelli noodles
200 g
iceberg lettuce
5 cup
bean sprouts
3 cup
carrots
2
cucumbers
2
lemongrass stalk
1
garlic
2 clove
bird's eye chili
1
lime juice
2 tbsp
fish sauce
2 tbsp
soy sauce
1 tbsp
rice vinegar
4 tbsp
brown sugar
2 tbsp
white sugar
2 tbsp
water
120 ml
vegetable oil
1.5 tbsp
mint leaves
1 handful
cilantro
1 handful
red chili, sliced
1
lime wedges
4 wedges

Step-by-Step Instructions

Make the chicken marinade by combining the chicken, minced lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and 1 tbsp of the vegetable oil in a bowl. Toss well, cover, and refrigerate for at least 1 hour or up to 24 hours.

In a small bowl, stir together the rice vinegar, white sugar, water, and chopped bird's eye chili until the sugar dissolves. Let the sauce stand for at least 20 minutes so the flavors meld.

Prepare the vegetables and herbs while the chicken marinates. Julienne the carrots and cucumbers, shred the lettuce if needed, and keep the bean sprouts, mint, cilantro, sliced red chili, and lime wedges ready for serving.

Soak the vermicelli noodles in hot water according to the package directions, about 3 minutes, until tender. Drain and rinse under cold water to cool them and prevent sticking.