Vietnamese Grilled Chicken

The pressure builds and you start counting down minutes until you eat. You spot that valve hiss, and your mouth kinda waters from all the smell creeping out. It9s that moment where you feel excited and a little impatient all mixed up.

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Then you hear the pressure release, quick release style, and your heart kinda races. Opening that lid and catching the steam feels like the best reward ever. You see the tender pull chicken sitting there, bathing in this broth depth of flavor.

You cannot wait to toss those vermicelli noodles and fresh herbs together. This meal sorta feels like a bright, fresh party in your mouth that you made all by yourself. And hey, the pressure cooker made it so fast you could almost do it every night.

Why This Recipe Works Every Single Time

• You get juicy chicken thighs that stay tender with that quick pressure cooking.
• The lemongrass adds this zesty, citrusy punch that wakes up your taste buds.
• The marinade soaks deep into the meat during that hour or overnight rest.
• Rice vinegar dressing balances sweet, sour, and salty just perfect.
• Fresh veggies and herbs bring a nice crunch and brightness.
• Using vermicelli noodles keeps everything light but filling.

Your Simple Ingredient Checklist

• 600 600g chicken thigh fillets, skinless and boneless (could swap with pork or beef too)
• 1 stalk lemongrass, white part only, bruised and sliced into pieces (easy to grab out later)
• 2 garlic cloves, finely chopped
• 2 tablespoon lime juice (for marinade punch)
• 2 tablespoon fish sauce (trust me, it brings the umami)
• 1 tablespoon soy sauce, not dark soy (light or all-purpose works)
• 2 tablespoon brown sugar for that little sweetness kick
• 1 tablespoon vegetable oil (for cooking the chicken)
• ¼ cup fish sauce (for the dressing)
• 4 tablespoon rice vinegar (also for the dressing, brightens it right up)
• Additional sugar or lime juice to balance dressing to your taste
• 1 red birds eye chilli, finely chopped (only if you like a spicy kick)
• 200g vermicelli noodles, dried
• 2 carrots and 2 cucumbers, julienned for fresh crunch
• 5 cups finely sliced iceberg lettuce
• 3 cups bean sprouts
• Handfuls of mint leaves and cilantro/coriander for that herby freshness
• Optional garnishes: sliced red chilli and lime wedges

The Exact Process From Start to Finish

• Step 1: Toss your chicken, bruised lemongrass pieces, chopped garlic, lime juice, 2 tablespoon fish sauce, soy sauce, brown sugar, and vegetable oil into a bowl. Mix it all up real good. Let it marinate at least 1 hour or overnight if you got patience.
• Step 2: Fire up a grill pan or skillet on medium-high heat. Take chicken out and pick out the lemongrass pieces so they don9t stick on you. Cook chicken around 3-4 mins each side till it9s golden and tender pull perfect.
• Step 3: Meanwhile, make the dressing by mixing ¼ cup fish sauce with 4 tablespoon rice vinegar. Add sugar or lime juice to find that flavor that sings to you.
• Step 4: Boil some water and soak the vermicelli noodles until soft but still got a little bite. Drain and set aside, you got the base done.
• Step 5: Assemble your bowls with noodles first, then pile on shredded lettuce, carrots, cucumbers, bean sprouts, and fresh herbs. It looks colorful and fresh already!
• Step 6: Slice grilled chicken and lay it on top. Drizzle that tangy dressing all over. If you want, add sliced chilli or chopped peanuts. Then dig in before it gets cold!

Smart Shortcuts for Busy Days

• Marinate chicken the night before so dinner cooks up in a flash.
• Use a pre-mixed Vietnamese-style sauce if you find one at the store.
• Grab pre-cut veggies or use shredded frozen carrots and cucumbers if you9re really pressed for time.
• Swap fresh lemongrass for a lemongrass paste to skip bruising and slicing.
• Cook vermicelli noodles right in the pressure cooker with the chicken using a rack to keep them separate.

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What It Tastes Like Fresh From the Pot

You catch that first bite and your taste buds kinda explode with brightness from the lemongrass and lime juice. It9s fresh but also savory all wrapped up together.

The chicken is tender and juicy, like it just falls apart when you pull it. You sense the sweet and salty marinade clinging to each slice, making every mouthful a little celebration.

The noodles soak up the broth depth without getting soggy which is kinda perfect cause you get that chewy bite each time.

Fresh herbs and crunchy veggies add clean, crisp pops that kinda lift the whole dish into something really refreshing and satisfying.

Keeping Leftovers Fresh and Ready

• Store chicken and noodles separately in airtight containers so they don9t get mushy.
• Keep dressing in its own little jar or container to drizzle just before eating again.
• Veggies like lettuce and herbs should be stored wrapped in a paper towel inside the fridge to keep crispness longer.
• Reheat chicken gently in the microwave or a skillet with a quick splash of water or broth to keep it juicy.

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What People Always Ask Me

• Q: Can I use breast instead of thigh?
  A: Totally, breast works. Just keep an eye on cooking time cause it cooks faster and can dry out if you9re not careful.
• Q: What9s the deal with lemongrass?
  A: Lemongrass gives that fresh citrusy vibe that9s just unbeatable. Bruising it releases its oils and flavor much better.
• Q: I don9t do spicy. Can I skip chilli?
  A: Yup! Chilli9s optional and you can leave it out or just use a tiny bit for subtle heat.
• Q: How do I quick release safely?
  A: Use a utensil to lift the valve and let the steam hiss carefully away from your face. Always open the lid away from you.
• Q: Can I swap vermicelli for rice noodles?
  A: For sure, rice noodles work nicely. Just adjust cooking time to keep them tender but not mushy.
• Q: What9s the best way to store leftovers?
  A: Keep everything separate and use airtight containers. Reheat gently to keep flavors fresh and moist.

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Vietnamese Noodles with Lemongrass ChickenNagi

This healthy and flavorful Vietnamese noodle bowl features juicy lemongrass-marinated grilled chicken, fresh herbs, crisp veggies, and tender vermicelli, all brought together with a tangy Nuoc Cham dressing.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 540 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 600 g Chicken thigh fillets skinless and boneless
• 1 stalk Lemongrass white part only, bruised and sliced
• 2 cloves Garlic finely chopped
• 2 tablespoon Lime juice for marinade punch
• 2 tablespoon Fish sauce for marinade
• 1 tablespoon Soy sauce light or all-purpose
• 2 tablespoon Brown sugar for sweetness kick
• 1 tablespoon Vegetable oil for cooking the chicken
• ¼ cup Fish sauce for dressing
• 4 tablespoon Rice vinegar for dressing
• Sugar or lime juice to taste, for dressing
• 1 Red birds eye chilli finely chopped, optional
• 200 g Vermicelli noodles dried
• 2 Carrots julienned
• 2 Cucumbers julienned
• 5 cups Iceberg lettuce finely sliced
• 3 cups Bean sprouts
• Handfuls Mint leaves for freshness
• Handfuls Cilantro or coriander
• Sliced red chilli optional garnish
• Lime wedges optional garnish

Instructions

 

Instructions

• Toss chicken, lemongrass, garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil in a bowl. Marinate for at least 1 hour or overnight.
• Heat a grill pan or skillet on medium-high. Remove lemongrass and cook chicken 3–4 minutes each side until golden and cooked through.
• Mix ¼ cup fish sauce and 4 tablespoon rice vinegar. Add sugar or lime juice to taste to make the dressing.
• Soak vermicelli noodles in boiling water until tender. Drain and set aside.
• Assemble bowls with noodles, lettuce, carrots, cucumbers, bean sprouts, and herbs. Add sliced chicken, drizzle dressing, and garnish with chilli or peanuts if desired.

Notes

Store dressing, noodles, chicken, and vegetables separately for best leftovers. Reheat chicken gently with a splash of water or broth to keep it tender.