Vietnamese Noodle Bowl with Lemongrass Chicken
A vibrant and flavorful dish featuring marinated lemongrass chicken, fresh vegetables, and rice vermicelli noodles, perfect for any gathering.
Ingredients
For the Chicken Marinade
- 1 lb chicken breast or thighs, sliced Use boneless chicken for easier preparation.
- 3 tablespoons lemongrass, minced Use fresh lemongrass for best flavor.
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce Can substitute with soy sauce for a vegetarian option.
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil For cooking the chicken.
For the Noodle Bowl
- 8 oz rice vermicelli noodles Cook according to package instructions.
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1/2 cup fresh herbs (mint, cilantro, and basil) Use a mix for best flavor.
- to taste lime wedges for serving Enhances the freshness of the dish.
Instructions
Preparation
- In a bowl, mix the minced lemongrass, garlic, ginger, fish sauce, soy sauce, sugar, and vegetable oil to create the marinade.
- Add the chicken slices to the marinade and let them sit for at least 30 minutes, or refrigerate for a few hours or overnight for deeper flavor.
Cooking
- Cook the rice vermicelli noodles according to package instructions. Rinse them under cold water and drain well. Set aside.
- Heat a non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until the chicken is cooked through and slightly caramelized.
Assembly
- In a large bowl, layer the cooked rice vermicelli noodles.
- Add the cooked chicken on top and arrange the julienned cucumber, carrots, and bean sprouts around the chicken.
- Sprinkle with fresh herbs like mint, cilantro, and basil.
- Serve with lime wedges on the side.
Notes
Use the freshest ingredients for the best flavors. Can be customized to suit dietary preferences, such as vegetarian or seafood variations.