Vietnamese · Dinner
Grilled Chicken Lemongrass Noodle Bowl
Grilled lemongrass chicken thigh served over rice vermicelli with cucumber, carrot, lettuce, bean sprouts, herbs and crushed peanuts, finished with a garlic-lime nuoc cham. The chicken marinates in lemongrass, garlic, fish sauce and sugar before grilling, developing a charred, citrusy, savoury-sweet character.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
15.1gFat
47.8gCarbs
14.2gSugar
4.6gFiber
1980mgSodium
184mgChol
3.9gSat Fat
870mgPotassium
95mgCalcium
3.6mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Crisp lager or pilsner beer
local
Vietnamese iced coffee (cà phê đen đá)
international
gluten-free-adaptable
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Trim excess fat from the chicken thigh, pat dry, then finely mince the lemongrass and garlic cloves.
2
Marinate
Combine the chicken thigh with lemongrass, garlic, 1 tbsp fish sauce and brown sugar; cover and refrigerate 30 minutes.
3
Prep
Cook the rice noodles in boiling water 3–4 minutes until tender, then drain and rinse under cold water.
4
Grill
Heat a grill pan over medium-high heat, brush with vegetable oil, and cook the chicken 5–6 minutes per side until charred and juices run clear; rest 3 minutes before slicing.
5
Prep
Slice the cucumber and chili thinly, julienne the carrot, shred the lettuce, whisk together lime juice, remaining fish sauce, sugar and water until sugar dissolves, then stir in chili.
6
Plate
Divide noodles into a bowl, arrange cucumber, carrot, lettuce and bean sprouts around the edge, fan sliced chicken over top, scatter cilantro, mint and crushed peanuts, then drizzle with nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 3.6 oz100g dry rice noodles (vermicelli)
- 11 cucumber
- 1/2 cup60g carrot
- 22 small handful lettuce
- 22 small handful bean sprouts
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water (for nuoc cham)
- 11 small chili
- 2 tsp2 tsp vegetable oil
