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Vietnamese Lemongrass Chicken Noodle Bowls

Vietnamese Lemongrass Chicken Noodle Bowls

With this Vietnamese Lemongrass Chicken Noodle Bowls recipe, your kitchen becomes filled with the irresistible aroma of lemongrass and the vibrant colors of fresh vegetables.

Ingredients

Scale

For the Noodle Bowls:

1 batch lemongrass chicken (marinated and cooked)

7 ounces rice vermicelli noodles

1 English cucumber, thinly sliced

2 medium carrots, julienned

4 cups shredded lettuce or spring greens

2 cups bean sprouts

Fresh herbs: cilantro, mint, and Thai basil

Garnishes: lime wedges, chopped peanuts, thinly-sliced Thai bird chiles (optional)

For the Nuoc Cham Sauce:

¼ cup warm water

3–4 tablespoons honey (or sweetener of choice)

⅓ cup freshly-squeezed lime juice

3 tablespoons fish sauce

2 garlic cloves, finely minced

1 Thai bird chile, finely minced (optional)

Instructions

  • Cook the Chicken: Prepare lemongrass chicken according to recipe instructions, grilling or pan-searing until golden and cooked through. Slice into strips.

  • Cook the Noodles: Bring a pot of water to a boil. Cook vermicelli noodles until al dente, according to package instructions. Drain well. To prevent sticking, toss briefly with a little sesame oil.

  • Prepare the Sauce: In a small bowl, whisk warm water and honey until dissolved. Add lime juice, fish sauce, garlic, and chile. Stir well and set aside.

  • Assemble the Bowls: Divide noodles among serving bowls. Top with chicken, cucumber slices, carrots, lettuce, bean sprouts, and fresh herbs.

  • Garnish and Serve: Drizzle generously with nuoc cham sauce. Add lime wedges, peanuts, and chiles as desired. Serve immediately.

  • Author: Sanji