Chicken Lemongrass Vermicelli
This vibrant dish combines tender marinated chicken with fragrant lemongrass, served over delicate vermicelli noodles for a flavour-packed experience that transports you straight to the bustling streets of Vietnam.
Servings: 4
Ingredients
- 500 g boneless, skinless chicken thighs, thinly sliced
- 2 stalks lemongrass, finely chopped (white part only)
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp vegetable oil
- salt and pepper to taste
For the Vermicelli Bowl
- 250 g vermicelli noodles, cooked according to package instructions
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
- lime wedges for serving
For the Nuoc Cham (Vietnamese Dipping Sauce)
- 1/2 cup water
- 5 tbsps fish sauce
- 2-3 tbsp lime juice
- 2.5 tbsp sugar
- 2 cloves garlic, minced (optional)
- 1 small chili, minced (optional)
Instructions
Lemongrass Chicken
- In a bowl, combine chopped lemongrass, minced garlic, fish sauce, soy sauce, honey (or brown sugar), sesame oil, vegetable oil, salt, and pepper. Mix well.
- Add the sliced chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or ideally marinate overnight for maximum flavour.
- Heat a skillet or grill pan over medium-high heat. Add a bit of oil if needed.
- Cook the marinated chicken slices for about 5-7 minutes on each side or until they are cooked through and slightly caramelized. Remove from heat and set aside.
Nuoc Cham (Vietnamese Dipping Sauce)
- In a small bowl, combine fish sauce, water, lime juice, sugar, minced garlic (if using), and minced chili (if using). Stir until the sugar is dissolved. Adjust seasoning to taste.
Assembling the Vermicelli Bowl
- Prepare individual serving bowls.
- Place a portion of cooked vermicelli noodles in each bowl.
- Arrange the cooked lemongrass chicken slices on top of the noodles.
- Add julienned carrots, cucumbers, bean sprouts, fresh mint leaves, and cilantro leaves on top of the chicken.
- Sprinkle crushed roasted peanuts over the bowl.
- Serve with lime wedges and nuoc cham on the side.
- Enjoy your flavourful Vietnamese Lemongrass Chicken Vermicelli bowl!
For Air Fryer
- Preheat the air fryer to around 375°F (190°C).
- Place the marinated chicken slices in a single layer in the air fryer basket, making sure they're not overcrowded.
- Cook for about 10-12 minutes, flipping halfway through the cooking time.
- Check for doneness by cutting into a thicker piece to ensure it's cooked through with no pink inside.