Ever crave a meal that’s tasty and refreshing? Well, imagine tender chicken infused with a zesty lemongrass marinade, tangled up with silky noodles, all in one glorious bowl. Hungry yet? That’s the deliciousness of Chicken Lemongrass Vermicelli!

This dish is just as popular on the streets of Hanoi as it is in your own kitchen. Simple, healthy, and downright delicious. So, grab your chopsticks and let’s dive into this Vietnamese favourite!

Exploring Vietnamese Cuisine and Lemongrass’s Tangy Twist

Alright, let’s take a step back and learn a bit about where this mouthwatering dish comes from.

Vietnamese cuisine is one of my absolute favourites, bursting with mouthwatering dishes and endless varieties to explore. Fresh flavours, exciting spices, and plenty of tasty options. And among all that deliciousness, there’s Lemongrass Chicken Vermicelli—tender chicken marinated in lemongrass, served with noodles and fresh veggies. Simple, but so, so good.

Lemongrass Chicken Vermicelli, also known as “Bun Ga Nuong” in Vietnamese cuisine, originated from Vietnam. It’s a popular dish that typically consists of grilled lemongrass-marinated chicken served over some vermicelli noodles, along with fresh herbs, pickled vegetables, and a dipping sauce, called nuoc cham.

For me, if there’s one thing that really makes Vietnamese food pop, it’s lemongrass. It brings this awesome citrusy kick that takes every dish to the next level. The fresh, fragrant twist it adds is unbeatable. Once you start using it, you’ll wonder how you ever lived without it! I love throwing it into almost anything. Pro tip: give your lemongrass a good smash before adding it to your marinade. A few hits in a mortar really helps release those amazing flavours!

Whether you’re using a pan on the stove or an air fryer, you’re in for juicy chicken every time. Cooking in a pan gives you that perfect sear on the outside while locking in all the juices, making every bite succulent and full of flavour. Personally, I love using my Pampered Chef pan with a grill press. It creates those sought-after grill marks while cutting down on cooking time and sealing in all those delicious flavours. The grill press is a game-changer for meats that tend to dry out fast, like chicken breasts or pork chops. With this combo, I can easily achieve restaurant-quality results right at home, in a fraction of the time. It’s my go-to for perfectly grilled chicken, veggies, and so much more!

On the other hand, the air fryer works its magic by circulating hot air around the chicken, creating that perfect crispy exterior while maintaining juiciness on the inside.

Now, let’s talk about what makes this dish so great. First up, the chicken provides a solid protein boost, helping with muscle building and keeping you feeling full and satisfied. Then there’s a whole bunch of fresh veggies and herbs, packed with vitamins, minerals, and antioxidants to keep your body running at its best. Plus, it’s low in fat, so you can indulge without the guilt. What’s even better? It’s super customizable to meet your dietary needs. Need to skip gluten? Just swap soy sauce for tamari, and you’re good to go!

Chicken Thigh vs. Chicken Breast

So, let me break it down why I’m all about using chicken thigh instead of breast for this dish. First off, chicken thigh packs more flavour due to its higher fat content, resulting in a juicier and more satisfying bite. It’s also more forgiving during cooking, staying tender even if slightly overcooked. Its versatility shines through in dishes like this Chicken Lemongrass Vermicelli, where it can handle bold flavours and marinades, enhancing the overall taste experience. Ultimately, while chicken breast can certainly work, it will potentially have a less juicy texture in the final dish and additionally, chicken breast does also require more careful monitoring during cooking to prevent overcooking and ensure it remains tender.

And let’s talk about budget-friendly options – chicken thigh takes the cake. It’s way more affordable, especially when I’m cooking for a crowd. It’s my go-to choice for those big family dinners or potluck gatherings with friends.

Marinating with Vacuum Seal Containers

Ever find yourself frustrated when your marinades just don’t seem to sink in deep enough, leaving you with underwhelming, bland bites? Let me share my favourite trick for marinating meat: vacuum seal containers. Seriously, these things are game-changers for infusing flavour like never before.

Normally, you might toss everything into a bowl or a zip-top bag and hope for the best, but with vacuum seal containers, you can ditch the guesswork and say hello to flavour-packed perfection.

What makes them so great? Vacuum seal containers create a sealed environment, forcing the marinade deeper into the meat’s fibres, making the chicken more tender and bursting with flavour. Plus, removing excess air helps keep your ingredients fresh and free from oxidation, so you get the best taste possible.

But the benefits don’t stop there. Not only does marinating with vacuum seal containers enhance flavour, but it also saves you time and effort. No more flipping or massaging the meat halfway through – simply seal it up, let it marinate, and reap the rewards.

And let’s not forget about the convenience factor. Vacuum seal containers are reusable, dishwasher-safe, and stackable, making them a practical addition to any kitchen adventure.

So yeah, I’m pretty much obsessed with these containers for marinating meat. They’ve made cooking way more enjoyable and flavourful for me, and I can’t imagine prepping meat any other way now. Trust me, once you start using them, you’ll wonder how you ever cooked without them.

Garnishes and Variations

To step up your Chicken Lemongrass Vermicelli, try adding some simple garnishes. Fresh herbs like cilantro, mint, and Thai basil bring extra flavour and aroma. Pickled veggies like carrots and daikon radish add a nice tangy contrast. And if you like a bit of spice, a dash of chilli sauce gives it that perfect kick.

Now, let’s talk about making this dish your own. For my fellow vegetarians out there, fear not – you can easily swap out the chicken for tofu or your favourite plant-based protein for a delicious meat-free alternative. And if you’re feeling adventurous, why not play around with the spice level? Dial it up for an extra kick of heat or tone it down for a milder flavour.