#Vietnamese #Noodles #with #Lemongrass #Chicken
Vietnamese Noodles with Lemongrass Chicken
This Vietnamese Lemongrass marinade is exceptional - you'll love it! This is one of my siganture recipes - as delicious as it is healthy, ideal for preparing meals in the middle of the week and a cheap (awesome) meal idea for large groups. Do not be fooled by the list of ingredients - the ingredients for the marinade and the sauce are largely the same!
Ingredients :
CHICKEN AND MARINADE
NUOC CHAM (VIETNAMESE SAUCE)
1/4 cup fish sauce (Note 3)
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves , finely chopped
1 red birds eye chilli , finely chopped (Note 4)
3 tbsp lime juice
NOODLE BOWL
LEMONGRASS CHICKEN
NUOC CHAM SAUCE
This Vietnamese Lemongrass marinade is exceptional - you'll love it! This is one of my siganture recipes - as delicious as it is healthy, ideal for preparing meals in the middle of the week and a cheap (awesome) meal idea for large groups. Do not be fooled by the list of ingredients - the ingredients for the marinade and the sauce are largely the same!
Ingredients :
CHICKEN AND MARINADE
- 600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
- 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
- 2 garlic cloves , finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sauce (Note 2)
- 1 tbsp soy sauce (all purpose or light, NOT dark soy)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
NUOC CHAM (VIETNAMESE SAUCE)
1/4 cup fish sauce (Note 3)
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves , finely chopped
1 red birds eye chilli , finely chopped (Note 4)
3 tbsp lime juice
NOODLE BOWL
- 1/2 tbsp oil
- 200 g / 7 oz vermicelli noodles , dried
- 2 carrots , julienned
- 2 cucumbers , julienned (optional: remove seeds)
- 5 cups iceberg lettuce , finely sliced
- 3 cups bean sprouts
- Handful of mint leaves
- Handful of cilantro/coriander
- Sliced red chilli (for garnish - optional)
- Lime wedges (to serve - optional but recommended)
- Instructions
LEMONGRASS CHICKEN
- Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- 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).
- 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.
- Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
NUOC CHAM SAUCE
- 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.
- ASSEMBLE
- 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.
- Individual servings: 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.
- DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
