Vietnamese Noodles with Lemongrass Chicken
CHICKEN AND MARINADE
- 8 skinless and boneless thighs or breast
- 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later 2 garlic cloves , finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sauce 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
NUOC CHAM (VIETNAMESE SAUCE)
- 1/4 cup fish sauce (Note 3) 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 garlic cloves , finely chopped
- 1 red birds eye chilli , finely chopped
- 3 tbsp lime juice
NOODLE BOWL
1/2 tbsp oil
200 g / 7 oz vermicelli noodles , dried
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 (for garnish – optional)
Lime wedges (to serve – optional but recommended)
Instructions
LEMONGRASS CHICKEN
• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
• Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass
• Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total.
• Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
NUOC CHAM SAUCE
• Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
ASSEMBLE
• Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
• Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces.
Drizzle generously with Nuoc Cham Sauce and serve with lime wedges.
Recipe credit: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/
TOKYO TONIC
mix equal parts Japanese plum wine with tonic water (4 oz each)
squeeze in juice from half a lime
serve over ice
