Vietnamese Noodles with Lemongrass Chicken
Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 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
- 1
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- 2
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).
- 3
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.
- 4
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
- 5
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.
- 6
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.
- 7
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.
- 8
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!