Description
A vibrant and flavorful Vietnamese Lemongrass Chicken Vermicelli Bowl featuring tender marinated chicken thighs grilled to perfection, served over delicate vermicelli noodles with fresh julienned vegetables and a zesty Nuoc Cham dipping sauce. This dish balances savory, tangy, and sweet elements for an authentic and refreshing meal perfect for any occasion.
Ingredients
Scale
Nuoc Cham Sauce
- 1/3 cup water
- 2 tablespoons sugar
- 1 1/2 tablespoons freshly squeezed lime or lemon juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- (Optional) 1 bird’s eye or Thai green chili, finely sliced
Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 2 teaspoons oil (vegetable or neutral oil)
- 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces
- 2 lbs boneless and skinless chicken thighs
Other Ingredients
- 8 oz dried vermicelli noodles
- 1 English cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 lime, wedged (for serving)
Instructions
- Prepare the marinade: In a large bowl or container, combine soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass paste (or fresh lemongrass pieces). Whisk together thoroughly to create the marinade. Add the chicken thighs to the marinade, ensuring all pieces are well coated. Cover and let marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor infusion.
- Make the Nuoc Cham dipping sauce: In a separate bowl, mix water, sugar, freshly squeezed lime or lemon juice, fish sauce, and minced garlic. Whisk well until sugar is fully dissolved and no granules remain at the bottom. If desired, stir in the finely sliced bird’s eye or Thai green chili. Cover and refrigerate until serving.
- Cook the chicken: Grill method: Preheat grill to medium heat. Place marinated chicken thighs on the grill and cook for about 5 minutes per side, flipping two times for a total of 15 minutes until fully cooked through and nicely charred. Remove from grill, cover lightly with foil, and let rest for 5 minutes.
Oven method: Preheat oven to 400ºF (204ºC). Arrange marinated chicken thighs on a baking sheet in a single layer. Bake for 25 to 30 minutes until cooked through and slightly caramelized. Remove from oven and let rest covered for 5 minutes before slicing. - Prepare noodles and vegetables: While chicken is cooking, prepare vermicelli noodles according to package instructions, usually soaking in hot water until soft, then draining. Julienne the cucumber and carrots, and chop the cilantro for garnish.
- Assemble the vermicelli bowls: Slice the rested chicken into bite-sized pieces. Divide cooked vermicelli noodles among four bowls. Top each with sliced chicken, julienned cucumber and carrots, chopped cilantro, and a lime wedge for squeezing over. Serve with chilled Nuoc Cham sauce on the side for drizzling or dipping.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderness.
- If fresh lemongrass is unavailable, lemongrass paste is a convenient alternative.
- For a vegetarian option, substitute chicken thighs with grilled tofu or tempeh and use vegetarian fish sauce or soy sauce in the Nuoc Cham.
- The Nuoc Cham sauce can be adjusted for sweetness or acidity according to your preference.
- Ensure not to overcook the vermicelli noodles to maintain their delicate texture.
- Chicken can be cooked on a grill pan if an outdoor grill or oven is unavailable.
- Leftovers can be stored separately in airtight containers in the fridge for up to 3 days.
