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Vietnamese Noodle Bowl with Lemongrass Chicken

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A delicious Vietnamese noodle bowl featuring cold vermicelli noodles topped with marinated lemongrass chicken, fresh vegetables, and herbs, all drizzled with a homemade nuoc cham sauce.

Ingredients

Scale
  • 8 oz Cold vermicelli noodles
  • 1 lb chicken breast
  • 2 stalks lemongrass, minced
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 carrot, julienned
  • 1 cucumber, sliced
  • 1 bell pepper, sliced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • 2 tbsp fish sauce
  • 2 tbsp sugar (for nuoc cham)
  • 1 tbsp vinegar (for nuoc cham)
  • 1 lime, juiced (for nuoc cham)
  • 1 small chili, sliced (for nuoc cham)

Instructions

  1. Marinate the Chicken: Whisk together minced lemongrass, garlic, sugar, and soy sauce. Coat the chicken and marinate for at least 30 minutes.
  2. Cook the Chicken: Heat oil in a skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side until golden and cooked through.
  3. Prepare the Nuoc Cham Sauce: Whisk together fish sauce, sugar, vinegar, lime juice, and sliced chili in a bowl.
  4. Boil the Noodles: Cook vermicelli noodles according to package instructions, then drain and rinse under cold water.
  5. Chop the Veggies: Prepare carrot, cucumber, and bell pepper by washing and cutting them into desired shapes.
  6. Assemble Your Bowls: In a bowl, add cold vermicelli noodles, lemongrass chicken, fresh veggies, and herbs. Drizzle with nuoc cham sauce.

Notes

For a vegan option, replace fish sauce with soy sauce or tamari.

Nutrition

Keywords: Vietnamese, Noodle Bowl, Lemongrass Chicken, Quick Dinner, Fresh Herbs

Find it online: https://flavorsbyclara.com/vietnamese-noodle-bowl-lemongrass-chicken/