Description

Enjoy the vibrant flavors of Vietnamese cuisine with this delicious recipe for Lemongrass Chicken served over rice vermicelli noodles and fresh vegetables, topped with a zesty nuoc cham dressing.

Ingredients

Units Scale

For the Lemongrass Chicken:

1 lb boneless, skinless chicken thighs (sliced thin)
2 stalks lemongrass (white part finely minced)
3 cloves garlic (minced)
1 tablespoon shallot (minced)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon vegetable oil

For the Bowl:

8 oz rice vermicelli noodles
1 cucumber (julienned)
1 carrot (shredded)
2 cups shredded lettuce or cabbage
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
1/4 cup chopped roasted peanuts
Nuoc cham dressing (see Notes)

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Instructions

Marinate the Chicken: Combine chicken, lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, lime juice, and oil. Marinate for at least 30 minutes.
Cook the Noodles: Cook rice noodles, rinse under cold water, and drain well.
Cook the Chicken: Cook marinated chicken in a skillet until golden and cooked through.
Assemble: Divide noodles among bowls, top with lettuce, cucumber, carrot, herbs, and cooked chicken. Sprinkle with peanuts and drizzle with nuoc cham dressing.
Serve: Serve immediately.

Notes

Nuoc Cham Dressing: Mix ¼ cup fish sauce, ¼ cup lime juice, 2 tablespoons sugar, ¼ cup water, 1 minced garlic clove, and 1 small sliced chili (optional). Adjust to taste.
For a vegetarian version, substitute tofu and use soy sauce instead of fish sauce.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 8g
Sodium: 880mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg