Vietnamese Noodles with Lemongrass Chicken

This recipe features an exceptional Vietnamese lemongrass marinade that you will absolutely adore. It's one of my signature dishes, as delicious as it is healthy, and perfect for a variety of occasions. It's ideal for meal prepping, a quick and tasty midweek dinner, or a budget-friendly but impressive meal for a large crowd. Do not be intimidated by the long ingredient list—many of the ingredients for the marinade and the sauce are the same!

Instructions

1. 1

   To make the Lemongrass Chicken, combine the chicken and all of the marinade ingredients in a bowl. Mix everything together and let it marinate for at least 1 hour, or up to 24 hours (Note 4).

2. 2

   Heat 1/2 tablespoon of oil in a non-stick frying pan over medium heat (or heat up your BBQ grill). Remove the chicken from the marinade, shaking off any large pieces of lemongrass. Small bits will fall off during cooking.

3. 3

   Place the chicken in the pan and cook each side until it is a dark golden brown and cooked all the way through, which should take about 6 to 8 minutes in total.

4. 4

   Remove the chicken from the pan, shake off any visible bits of lemongrass, and let it rest for 5 minutes. Then, slice it into thin pieces.

5. 5

   For the Nuoc Cham Sauce, combine all the sauce ingredients in a bowl and mix well until the sugar has fully dissolved. Taste the sauce and adjust the flavor as needed for spiciness, lime, or sweetness. Set it aside for at least 20 minutes to allow the flavors to meld.

6. 6

   To assemble the bowls, soak the vermicelli noodles in hot water for 3 minutes, or according to the package directions. Drain the noodles and rinse them under cold water to prevent them from sticking together.

7. 7

   For individual servings, place the noodles in a bowl, then top with the prepared vegetables, herbs, and sliced chicken. Drizzle a generous amount of Nuoc Cham Sauce over the top (about 4 tablespoons per serving) and serve with fresh lime wedges.

8. 8

   For a DIY serving style (my personal preference), arrange the chicken, vegetables, herbs, noodles, and sauce in separate bowls or on platters so that everyone can build their own custom bowl.

Recipe Notes

• To prepare the lemongrass, peel away the tough outer layers until you reach the softer, white section at the bottom, which is the part you want to use. You then need to bruise it by pressing firmly on it with the flat side of your knife. Slice the lemongrass into larger pieces that you can easily pick out later, as the fibrous texture is not pleasant to eat. Alternatively, you can substitute with 1 tablespoon of lemongrass paste.

• Fish sauce is a fundamental ingredient in many Asian cuisines. While it has a strong odor on its own, it will not make the finished dish taste fishy. It acts as an incredible flavor enhancer that adds a complex savory depth beyond what salt or soy sauce can provide. It is very affordable and widely available in both supermarkets and Asian grocery stores.

• For the chili, you can use a red bird’s eye chili or any other spicy chili you prefer. You can also substitute it with chili paste. The amount can be adjusted to your personal taste and desired level of heat.

• To make this recipe more suitable for kids, simply serve the chili on the side so they can add it themselves. To make this dish gluten-free, be sure to use a gluten-free soy sauce or tamari. You can also substitute the vegetables listed with other options like bell peppers or finely sliced snow peas. If you want to make this ahead, you can freeze the chicken once it's in the marinade. Just place it in the fridge to defrost, and it will continue to marinate as it thaws.

• Serving this dish DIY-style is a great idea for entertaining. You can arrange all the components—chicken, noodles, vegetables, herbs, and sauce—on a large platter or in separate bowls and let guests build their own custom noodle bowls. This is my preferred way to serve it.

• The nutrition information is an estimate per serving.