Skip to main content

Vietnamese Noodles with Lemongrass Chicken

 Close up of Vietnamese Noodles with Lemongrass marinated chicken in a bowl, ready to be eaten

Vietnamese Noodles with Lemongrass Chicken

 Author:Nagi

 

 Prep: 20 mins

 

 Cook: 10 mins

 

 Total: 30 mins

 

 Noodles

 

 Vietnamese

4.97 from 123 votes

 Servings4

 

Tap or hover to scale


This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my signature recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Ingredients

CHICKEN AND MARINADE

  • ▢600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)

  • ▢1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)

  • ▢2 garlic cloves , finely chopped or minced

  • ▢2 tbsp lime juice

  • ▢2 tbsp fish sauce (Note 2)

  • ▢1 tbsp soy sauce (all purpose or light, NOT dark soy)

  • ▢2 tbsp brown sugar

  • ▢1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

  • ▢1/4 cup fish sauce (Note 3)

  • ▢4 tbsp rice vinegar

  • ▢2 tbsp white sugar

  • ▢1/2 cup water

  • ▢2 garlic cloves , finely chopped

  • ▢1 red birds eye chilli , finely chopped (Note 4)

  • ▢3 tbsp lime juice

NOODLE BOWL

  • ▢1/2 tbsp oil

  • ▢200 g / 7 oz vermicelli noodles , dried

  • ▢2 carrots , julienned

  • ▢2 cucumbers , julienned (optional: remove seeds)

  • ▢5 cups iceberg lettuce , finely sliced

  • ▢3 cups bean sprouts

  • ▢Handful of mint leaves

  • ▢Handful of cilantro/coriander

  • ▢Sliced red chilli (for garnish - optional)

  • ▢Lime wedges (to serve - optional but recommended)

Instructions

LEMONGRASS CHICKEN

  1. Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)

  2. Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).

  3. 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.

  4. 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

  1. 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

  1. 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.

  2. Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

  3. DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

 

 

Recipe Notes:

1. Lemongrass - to prepare, peel the tough outer layers off to reveal the softer white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the knife (see video). Don't slice too finely or finely chop, you want the pieces large enough so you can just brush them off (lemongrass is kind of tough, it has to be very finely chopped / cooked for a long time to eat).

You could sub with 1 tbsp lemongrass paste.

2. Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't taste fishy when combined with other ingredients! It's an incredible flavour enhancer that has more depth than salt or soy sauce and is very cheap to buy at supermarkets or Asian grocery stores (even better value!).

3. Chilli -This can be substituted with any spicy chilli or even chilli paste. Adjust to your taste.

4. CUSTOMISE:

  • Make this kid friendly by just serving the chilli on the side.

  • To make it GLUTEN FREE, ensure you use GF tamari.

  • Sub the vegetables with other vegetables of choice eg. capsicum/bell peppers, snow peas (finely sliced)

5. Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then let it defrost in the fridge - it will marinate during this time.

6. DIY Noodle Bowl Spread: Pile all the components on a large platter or separate bowls and let guests serve themselves. That's how I typically serve this.





Go to link to watch video:

https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/
Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Seafood green onion pancake

 Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients   Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...
Post a Comment
Read more

7 Layer Dip

  7 Layer Dip                             16 servings A delicious seasoned dip filled with our favorite fiesta flavors!   Only takes 15 minutes. Ingredients ·          1 ¼ cups salsa ·          16 ounces refried beans  canned ·          2 tablespoons milk ·          8 ounces cream cheese  softened ·          ½ cup sour cream ·          2 tablespoons  taco seasoning ·          1 cup guacamole  prepared ·          1 ½...
Post a Comment
Read more