Vietnamese Lemongrass Chicken and Noodle Bowl
Light and fresh with so much flavor. These bowls are amazing. Adapted from Recipe Tin Eats Vietnamese Chicken Bowls!
Ingredients
Lemongrass Chicken
- 2 chicken breasts, small to medium size
- 2 garlic cloves, chopped finely
- 2 tbsp lime juice, fresh
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp olive oil
- 1 stalk lemongrass, chopped peel off outer shell, then chop soft part
Dressing
- 1/4 c. fish sauce
- 4 tbsp rice vinegar
- 4 tbsp white sugar
- 1/4 c water
- 2 garlic cloves, chopped finely
- 1 tbsp sriracha sauce
- juice of 1 lime fresh
Noodle Bowl
- 4 oz vermicelli noodles, cooked (cook in boiling water for 3 minutes, then remove and rinse with cold water)
- 1 c. carrots, thinly sliced (I buy the pre-sliced matchstix carrots!)
- 1 cucumber, sliced in thin strips
- 3 c. shredded lettuce or cabbage (I bought pre-shredded - so easy!)
- fresh cilantro, handful, for topping
- additional sriracha, for topping
- limes, for topping
Instructions
Lemongrass Chicken
- Combine meat and marinade ingredients and set aside for at least 1 hour, up to 1 day in the fridge.
- Heat 1 tbsp. of oil in a cast iron pan or skillet over medium high heat. Remove chicken from marinade, removing pieces of lemongrass.
- Place chicken onto searing hot pan and cook for 4-5 minutes on each side. Once cooked through, set aside to rest before cutting.
- Slice chicken into thin strips.
Dressing
- Combine dressing ingredients in small jar and shake to combine. Set aside
Assembling Bowl
- Fill one side of the bowl with 1/2 of the shredded lettuce or cabbage. Fill the other side with half of the rice noodles. Repeat for 2nd bowl.
- Top noodles and lettuce with carrots, cucumber, cilantro, limes and chicken.
- Split dressing between 2 bowls, and dress well. The bowl tastes great covered in sauce!
- Garnish with a squeeze of fresh lime juice and extra cilantro (or sriracha if you like a little heat). Mix together and enjoy!