Cooked - Vietnamese Lemongrass Chicken Noodle Bowl

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Vietnamese Lemongrass Chicken Noodle Bowl

1.0

1 lb (450 g) boneless, skinless chicken thighs or breasts

1½ tbsp lemongrass paste or 1 large lemongrass stalk, finely minced

3 garlic cloves, minced

1 tsp grated ginger

1½ tbsp low-sodium soy sauce

2 tsp fish sauce

1 tbsp honey

2 tsp lime juice

2 tsp sesame oil

½ tsp chili flakes (optional)

Freshly ground black pepper

6 oz (170 g) rice vermicelli noodles

1 cup shredded carrots

2 tbsp rice vinegar

1 tsp honey

Pinch of salt

½ English cucumber, julienned

1 red bell pepper, thinly sliced

¼ cup fresh mint leaves

2 tbsp Thai basil (optional)

3 tbsp crushed roasted peanuts

Lime wedges, for serving

2 tbsp lime juice

2 tbsp fish sauce

2 tbsp water

1 tbsp honey

1 garlic clove, minced

½ Thai red chili, finely sliced (optional)

Quick pickle carrots: Mix carrots with rice vinegar, honey, and salt. Let sit while you cook.
Cook chicken: Marinate chicken with lemongrass, garlic, ginger, soy sauce, fish sauce, honey, lime juice, sesame oil, and pepper. Cook in a hot skillet until caramelized and golden. Let the chicken rest for 5 minutes, then slice into thin strips.
Cook noodles: Prepare rice noodles according to package directions. Rinse under cold water and drain.
Make dressing: Whisk all nuoc cham ingredients together.
Build the bowl: Layer rice noodles, veggies, lemongrass chicken, pickled carrots, fresh herbs, peanuts, and Nuoc cham drizzle. Serve immediately and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Bowl

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created last week

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