Description
A fresh and flavorful Vietnamese noodle bowl featuring lemongrass marinated chicken, vermicelli noodles, crisp vegetables, fresh herbs, and a tangy homemade Vietnamese vinegar chili sauce. Healthy, light, and perfect for a casual dinner or a fun DIY noodle bowl bar.
Ingredients
Lemongrass Chicken Marinade
- ½ tablespoon vegetable oil
- 1 tablespoon soy sauce
- ½ tablespoon fish sauce
- ½ tablespoon sesame oil
- ½ tablespoon brown sugar or honey
- 1-2 cloves garlic
- 1 stalk lemongrass, cut into 3-inch pieces
- ½ small onion
- 1 lb. boneless and skinless chicken breast or thighs, cut into 1.5-inch cubes
Noodle Bowl
- 8 oz. dried vermicelli noodles
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- ¼ cup fresh cilantro, coarsely chopped
- 1 tablespoon roasted peanuts
- 1 lime, wedged (for serving)
Vietnamese Vinegar Chili Sauce (Nuoc Cham)
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- ¼ cup water
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- ¼ teaspoon ground black pepper or white pepper
- ½ teaspoon red chili, finely chopped (or to taste)
Instructions
- Make the Lemongrass Chicken Marinade: In a blender or food processor, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar, garlic, lemongrass, and onion. Blend for 1 minute until smooth to create a fragrant marinade.
- Marinate the Chicken: Place cubed chicken in a large mixing bowl, pour the marinade over, and toss well to coat. Cover and refrigerate for at least 1 hour or overnight for best flavor. Alternatively, store in a sealable bag.
- Cook the Chicken (choose one):
- Grilling: Thread 4-5 chicken pieces per bamboo skewer, lightly oil them, preheat grill to medium-high (3 minutes), and grill skewers 8-10 minutes per side until internal temperature reaches 165°F, ensuring no overcrowding.
- Baking: Preheat oven to 425°F. Place skewers on parchment or oiled rack, bake 15 minutes until golden and 165°F inside, then broil for 2-3 minutes for charred edges.
- Air Frying: Place about 10 cubed chicken pieces in the air fryer basket, cook at 350°F for 25 minutes shaking halfway through; do not thread on skewers.
- Cook the Vermicelli Noodles: Bring a medium pot of water to a boil, add noodles and cook 2-3 minutes until soft. Drain with a strainer and transfer noodles into a mixing bowl. Optionally toss with a little oil to prevent sticking.
- Assemble the Noodle Bowls: Divide 1.5 cups (2 oz.) of cooked noodles into each bowl. Top with cooked chicken, julienned cucumber, carrots, cilantro, and roasted peanuts. Serve with lime wedges.
- Prepare Vietnamese Vinegar Chili Sauce (Nuoc Cham): In a small bowl, combine fish sauce, rice vinegar, water, sesame oil, sugar, pepper, and red chili. Stir until sugar dissolves completely.
- Serve: Drizzle the nuoc cham sauce over the assembled noodle bowls and squeeze extra lime juice on top if desired. Enjoy fresh.
Notes
- Best served fresh; store leftovers in airtight containers in the refrigerator for 3-5 days. Keep the nuoc cham separate to avoid sogginess.
- For a fun meal, set up a Vietnamese noodle bowl bar with all components separate for guests to assemble their own bowls.
- After boiling vermicelli, tossing noodles with a little oil helps prevent sticking.
- Marinating chicken overnight deepens flavor for best results.
- Chicken internal temperature must reach 165°F to ensure safe consumption.
