Vietnamese Noodles with Lemongrass Chicken
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.99 out of 5 stars
(216)
Ingredients
4 servings
- 600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood)
- 1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1)
- 2 garlic cloves (, finely chopped or minced)
- 2 tbsp lime juice
- 2 tbsp fish sauce (Note 2)
- 1 tbsp soy sauce (all purpose or light, NOT dark soy)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 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 (Note 4)
- 3 tbsp lime juice
- 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)
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Preparation
Step 1
Lemongrass Chicken
Step 2
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Step 3
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 (small bits should fall off during cooking).
Step 4
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.
Step 5
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Step 6
Nuoc Cham Sauce
Step 7
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.
Step 8
Assemble
Step 9
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.
Step 10
Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
Step 11
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
Step 12
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