Lemongrass Chicken Vermicelli Bowls

Name: Lemongrass Chicken Vermicelli Bowls
Cook time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 stalks lemongrass prepared as described; 1 lb Chicken Thighs Boneless Skinless; 2 shallots sliced; 2 garlic finely chopped; 1 Tbsp Fish Sauce; 2 tsp Soy Sauce; 2 Tbsp Avocado Oil; 0.5 tsp Pepper; 0.25 tsp Kosher Salt; 2 Tbsp Sugar; 0.5 Cup White Vinegar; 0.5 Cup Water; 1 Tbsp Sugar; 1 tsp Salt; 0.5 Cup Carrot cut in thin matchsticks; 0.5 Cup Daikon Radish cut in thin matchsticks; 0.5 Cup Warm Water; 2 Tbsp Fish Sauce; 2 Tbsp Sugar; 2 Tbsp Lime Juice; 2 Garlic finely chopped; 6 oz Vermicelli Noodles; 0 Salt for boiling water; 0 Romaine Lettuce sliced; 0 Cucumber sliced; 0 Mint Leaves; 0 Pickled Veggies prepared earlier; 2 Scallions charred; 0 Peanuts chopped; 0 Sriracha for serving

A light and refreshing Vietnamese vermicelli noodle bowl topped with lemongrass marinated chicken, fresh veggies, and charred scallions, perfect for a delicious and satisfying meal.

By @maxiskitchen

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

2 stalks lemongrass prepared as described
1 lb Chicken Thighs Boneless Skinless
2 shallots sliced
2 garlic finely chopped
1 Tbsp Fish Sauce
2 tsp Soy Sauce
2 Tbsp Avocado Oil
0.5 tsp Pepper
0.25 tsp Kosher Salt
2 Tbsp Sugar
0.5 Cup White Vinegar
0.5 Cup Water
1 Tbsp Sugar
1 tsp Salt
0.5 Cup Carrot cut in thin matchsticks
0.5 Cup Daikon Radish cut in thin matchsticks
0.5 Cup Warm Water
2 Tbsp Fish Sauce
2 Tbsp Sugar
2 Tbsp Lime Juice
2 Garlic finely chopped
6 oz Vermicelli Noodles
0 Salt for boiling water
0 Romaine Lettuce sliced
0 Cucumber sliced
0 Mint Leaves
0 Pickled Veggies prepared earlier
2 Scallions charred
0 Peanuts chopped
0 Sriracha for serving

Instructions

Discard the top two-thirds of the lemongrass as well as one inch at the bottom. Peel off the tough outer layer and then smash with a meat mallet. Cut into 1-inch pieces.
Combine the lemongrass pieces with chicken thighs, sliced shallots, chopped garlic, fish sauce, soy sauce, avocado oil, pepper, salt, and sugar. Mix until all ingredients are evenly coated and marinate for at least 2 hours or overnight.
Prepare the pickled veggies by heating white vinegar, water, sugar, and salt in a small pot until it simmers. Pour over a bowl of daikon and carrot matchsticks and let sit for at least 30 minutes.
Mix together the warm water, fish sauce, sugar, lime juice, and chopped garlic for the nuoc cham sauce. Set aside.
Bring a pot of salted water to a boil. Boil the vermicelli noodles for about 5 minutes or according to package directions. Strain and rinse with cool water.
Assemble the noodle bowls by layering vermicelli, sliced romaine, cucumber, fresh mint leaves, pickled veggies, charred scallions, and chopped peanuts. Top with sizzling hot lemongrass chicken and drizzle with nuoc cham sauce. Serve with sriracha on the side.