Description
A delightful Vietnamese noodle bowl featuring marinated lemongrass chicken, fresh vegetables, and vermicelli noodles.
Ingredients
Scale
- 2 chicken breasts
- 2 stalks lemongrass, minced
- 200g vermicelli noodles
- 1 cup crisp vegetables (e.g., carrots, cucumbers, bell peppers), diced
- 1/2 cup fresh herbs (e.g., mint, cilantro, basil), chopped
- 1/4 cup nuoc cham (Vietnamese dipping sauce)
- 2 tbsp vinegar
- 1 tbsp chili sauce
- 1 tbsp sugar
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- Juice of 1 lime
Instructions
- Marinate the chicken: In a bowl, combine minced lemongrass, minced garlic, fish sauce, vinegar, sugar, and lime juice. Add the chicken breasts and let them marinate for at least 30 minutes.
- Cook the chicken: Heat a grill or pan over medium-high heat. Grill or pan-fry the chicken until cooked through and golden, about 6-7 minutes per side. Let it rest before slicing.
- Prepare the vermicelli noodles: Cook the noodles according to the package instructions. Drain and set aside.
- Chop the vegetables and herbs: Dice your veggies and chop the fresh herbs finely.
- Combine everything: Toss the cooked noodles with the sliced chicken, vegetables, and herbs.
- Dress it up: Drizzle with nuoc cham sauce and toss to combine flavors. Serve immediately.
Notes
Make the night before for deeper flavors. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg