Created on 10/19/2019
Ingredients:
Chicken marinade
- 1.5 lbs chicken thighs
- 1 stalk lemongrass
- 2 garlic cloves, chopped
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
Nuoc Cham Sauce
- 1/4 cup fish sauce
- 4 tablespoons rice vinegar
- 2 tablespoons whit esufar
- 1/2 cup water
- 2 garlic cloves, chopped
- 1 red birds eye chili, finely chopped
- 3 tablespoons lime juice
Noodle Bowl
- 1/2 tablespoon olive oil
- 7 ounces vermicelli noodles
- 2 carrots
- 2 cucumbers
- 5 cups iceberg lettuce
- 3 cups bean sprouts
- Mint leafs
- Cilantro leafs
- Sliced red chili
- Lime wedges
Instructions
Step one:
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Step two:
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).
Step three:
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.
Step four:
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Step five:
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.
Step six:
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.
Step seven:
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.