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Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken

A delicious Vietnamese dish featuring noodles topped with lemongrass chicken and fresh vegetables.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 servings
Calories 540 kcal

Equipment

  • fry pan
  • bowl

Ingredients
  

Chicken and Marinade

  • 600-800 g chicken thigh fillets, skinless and boneless or breast, pork, beef, or any seafood
  • 1 stalk lemongrass white part only, bruised and sliced
  • 2 cloves garlic finely chopped or minced
  • 2 tablespoon lime juice
  • 2 tablespoon fish sauce
  • 1 tablespoon soy sauce all purpose or light, NOT dark soy
  • 2 tablespoon brown sugar
  • 1 tablespoon vegetable oil

Nuoc Cham (Vietnamese Sauce)

  • ¼ cup fish sauce
  • 4 tablespoon rice vinegar
  • 2 tablespoon white sugar
  • ½ cup water
  • 2 cloves garlic finely chopped
  • 3 tablespoon lime juice

Noodle Bowl

  • ½ tablespoon oil
  • 200 g vermicelli noodles dried
  • 5 cups iceberg lettuce finely sliced
  • 3 cups bean sprouts
  • 1 handful mint leaves
  • 1 handful cilantro/coriander
  • 1 sliced red chilli for garnish (optional)
  • 1 lime wedges to serve (optional but recommended)

Instructions
 

Lemongrass Chicken

  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
  • Heat ½ tablespoon oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass.
  • 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.
  • Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

Nuoc Cham Sauce

  • 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.

Assemble

  • 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.
  • Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.
  • DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Notes

Customize by serving chili on the side for kid-friendly versions or using GF tamari for gluten-free. Freezing option available for marinated chicken.

Nutrition

Serving: 653gCalories: 540kcalCarbohydrates: 65.2gProtein: 39.9gFat: 13.6gSaturated Fat: 2.6gPolyunsaturated Fat: 11gCholesterol: 75mgSodium: 1963mgFiber: 3.9gSugar: 16.9g
Keyword Asian cuisine, chicken, healthy recipes, lemongrass, noodles, Vietnamese Noodles with Lemongrass Chicken
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