Lemongrass Chicken Vermicelli Bowl

Ingredients

• 3 chicken thighs (boneless, skinless)
• 1 tbsp lemongrass (shredded (frozen or fresh))
• 3 garlic (minced for chicken marinade)
• 2 tbsp fish sauce (for chicken marinade)
• 1.5 tbsp soy sauce (for chicken marinade)
• 2 tbsp brown sugar (for chicken marinade)
• 1 tbsp oil (for chicken marinade)
• 4 oz vermicelli noodles (dried weight; soaked in warm water for 5 minutes and drained)
• 1 cup cabbage (shredded)
• 0.5 cup pickled carrot and daikon (Vietnamese style (Do Chua))
• 0.5 cucumber (thinly sliced)
• 2 tbsp double-strength vinegar (for Nuoc Cham)
• 3 tbsp fish sauce (for Nuoc Cham)
• 2 tbsp vinegar (standard white or rice vinegar for Nuoc Cham)
• 3 tbsp sugar (for Nuoc Cham)
• 4 garlic (minced for Nuoc Cham)
• 3 Thai red chilies (finely chopped)
• 2 tbsp lime juice (freshly squeezed)
• spring rolls (optional topping)
• fried shallots (for garnish)
• toasted peanuts (crushed, for garnish)

Steps

1. 1

   Prepare the lemongrass chicken marinade by combining 1 tablespoon shredded lemongrass, 3 minced garlic cloves, 2 tablespoons fish sauce, 1.5 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 tablespoon oil in a bowl.

2. 2

   Add the 3 chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 20-30 minutes (or prep in advance).

3. 3

   Cook the marinated chicken in a pan or on a grill over medium-high heat until juicy, fragrant, and fully cooked through (internal temperature of 165°F/74°C). Once cooked, slice the chicken into bite-sized pieces.

4. 4

   Prepare the Nuoc Cham sauce by whisking together 2 tablespoons double-strength vinegar, 3 tablespoons fish sauce, 2 tablespoons regular vinegar, 3 tablespoons sugar, 4 minced garlic cloves, 3 finely chopped Thai red chilies, and 2 tablespoons lime juice until the sugar is dissolved.

5. 5

   Prepare the vermicelli noodles by soaking them in warm water for 5 minutes. Drain well and set aside.

6. 6

   Assemble the bowls by placing a portion of vermicelli noodles at the base.

7. 7

   Top the noodles with shredded cabbage, pickled carrot and daikon, and sliced cucumber.

8. 8

   Add the sliced lemongrass chicken to the bowl.

9. 9

   Add extras if desired: spring rolls, a sprinkle of fried shallots, and crushed toasted peanuts.

10. 10

    Drizzle the assembled bowl generously with the Nuoc Cham sauce before serving.

Notes

Double-strength vinegar is a more concentrated acetic acid solution often found in Asian grocery stores; if unavailable, you can substitute with extra regular vinegar or a splash more lime juice. For meal prep, store all components separately and assemble just before eating to keep the vegetables crunchy.

Nutrition per serving

• main
• dinner
• noodle bowl
• Vietnamese-inspired
• healthy
• meal prep
• high protein