Cooked - Vietnamese-style Chicken Vermicelli Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vietnamese-style Chicken Vermicelli Bowls

4.0

1 ½ lbs boneless skinless chicken thighs, trimmed of excess fat

½ cup soy sauce

¼ cup water

1 lemongrass stalk, end and tough outer leaves removed, roughly chopped

3 garlic cloves

1 inch fresh ginger, peeled and chopped

2 tablespoons brown sugar

2 tablespoons fish sauce

2 thai chilies, chopped

½ cup sweet chili sauce, like Mae ploy

3 tablespoons fish sauce

2 tablespoons fresh lime juice

1 tablespoon soy sauce

2 tablespoons rice wine vinegar

1-2 Thai chilies, minced

¼ cup water

8 oz dried vermicelli noodles

2 baby cucumbers, cut into matchsticks

2 cups shredded cabbage

2 carrots, peeled and shredded

½ cup cilantro leaves

⅓ cup mint leaves

1 lime, cut into wedges

Place the chicken thighs in a large ziplock bag. Combine the remaining ingredients in a blender and blend until smooth. Pour the marinade over the chicken and seal the bag, pressing out as much air as possible. Marinate in the fridge for at least 1 hour, up to 48 hours.
Heat a grill or grill pan over medium-high heat. Grill the chicken for 4-5 minutes per side, until cooked through to 165 F internally. Let the chicken rest for 5-10 minutes, then slice.
Whisk together the dressing ingredients until smooth. If you're averse to fish sauce, you can use less. Adjust soy sauce or salt to taste.
Cook the rice vermicelli according to package instructions, drain, and rinse with cold water to keep the noodles from sticking together.
Divide the noodles among bowls, top with chopped veggies, herbs, and sliced chicken. Drizzle with dressing as desired and serve with lime wedges on the side.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍜Noodle Bowl

Cuisine🇻🇳Vietnamese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 29 weeks ago

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