Name: Vietnamese Lemongrass Chicken Noodle Bowls
Cuisine: Vietnamese
Ingredients: 2 pounds boneless, skinless chicken thighs; 1/2 cup fish sauce; 2 tbsp soy sauce; zest of 1 lime; juice of 2 limes; 1 tbsp white sugar; 1 tsp ground coriander; 1 tsp salt; 2 stalks lemongrass, hard outer layers removed, chopped; 2 red Thai chilis, sliced thin; 2 cloves garlic, crushed; 2 tbsp olive oil; 1 cup carrots, peeled and sliced into 2″ matchsticks; 1/4 cup rice wine vinegar; 2 tbsp white sugar; 1 tsp kosher salt; water; 1/4 cup fish sauce; 1/4 cup rice wine vinegar; 1/3 cup water; 1 tbsp white sugar; 2 cloves garlic, crushed; 7oz rice vermicelli noodles; 1 cucumber; 1 cup cilantro; 1/2 cup mint; 1/2 cup thai basil; 1/2 cup bean sprouts; lemongrass chicken; pickled carrots

Description

Vietnamese Lemongrass Chicken Noodle Bowls made with lemongrass chicken thighs, rice vermicelli noodles, cucumbers, pickled carrots, bean sprouts, mint, cilantro and Thai basil, they are a flavor packed dinner.

Ingredients

Scale

Lemongrass Chicken

2 pounds boneless, skinless chicken thighs

1/2 cup fish sauce

2 tbsp soy sauce

zest of 1 lime

juice of 2 limes

1 tbsp white sugar

1 tsp ground coriander

1 tsp salt

2 stalks lemongrass, hard outer layers removed, chopped

2 red Thai chilis, sliced thin

2 cloves garlic, crushed

2 tbsp olive oil

Pickled Carrots

1 cup carrots, peeled and sliced into 2” matchsticks

1/4 cup rice wine vinegar

2 tbsp white sugar

1 tsp kosher salt

water

Sauce

1/4 cup fish sauce

1/4 cup rice wine vinegar

1/3 cup water

1 tbsp white sugar

2 cloves garlic, crushed

Noodle Bowls

7oz rice vermicelli noodles

1 cucumber

1 cup cilantro

1/2 cup mint

1/2 cup thai basil

1/2 cup bean sprouts

lemongrass chicken

pickled carrots

sauce

Instructions

Lemongrass Chicken

Pat chicken dry

Slice chicken thighs into pieces that are no more than 1/4 inch thick

In a medium sized bowl whisk together fish sauce, soy sauce, lime zest and juice, white sugar, coriander and salt

Add the lemongrass, chilis and garlic, mix

Put chicken in a gallon-sized ziplock bag, pour marinade over chicken

Put in refrigerator to marinate at least 4 and up to 24 hours

Once chicken is marinated, heat the olive oil in a skillet or grill pan* over medium high heat

Cook the chicken for 4-5 minutes on each side until cooked through**

Set chicken aside

Pickled Carrots

Place carrots in an 8oz mason jar

In a small bowl, dissolve the white sugar and salt into the rice wine vinegar

Pour mixture over carrots

Fill the mason jar to the rim with water so all carrots are submerged

Close lid, marinade for at least 12 hours and up to 5 days

Sauce

In a small bowl whisk together fish sauce, rice wine vinegar, water, sugar and garlic cloves, set aside

Noodles Bowls

Cook rice vermicelli according to package instructions, set aside

Slice the cucumber into 2″ matchsticks

Chop half of the cilantro, mint and Thai basil to make an herb “salad”

Portion the cooked rice vermicelli into 4 large serving bowls

Top each with a quarter of the lemongrass chicken

Divide the cucumber matchsticks, pickled carrots and bean sprouts between the bowls

Top with chopped herb salad

Garnish with more herbs, if desired

Serve each bowl with a small portion of the sauce

Pour sauce over bowl before enjoying

Bowls can be served hot or cold

Notes

*I use this grill pan, if you use a grill pan use cooking spray instead of olive oil. You can also cook the chicken on a grill instead of stove top

**The chicken is thin so it doesn’t take long to cook, you may need to flip it a few times so it does not burn on the outside

Cuisine: Vietnamese

Keywords: #noodlebowl, #vietnamesenoodles, #lemongrasschicken