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.
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.