65 min · 1 serving · @Maxine Sharf

Lemongrass Chicken Vermicelli Bowls

Name: Lemongrass Chicken Vermicelli Bowls
Total time: 65 min
Yield: 1 serving
Cuisine: Other
Ingredients: 115 g boneless skinless chicken thighs; 0.5 shallot, sliced; 0.5 garlic clove, minced; 0.75 tsp fish sauce; 0.5 tsp soy sauce; 1.5 tsp avocado oil (marinade); 0.5 lemongrass stalk, trimmed, smashed and cut into pieces; 0.13 tsp pepper; 1 pinch kosher salt; 1.5 tsp sugar; 1 tbsp water (nuoc cham); 1 tsp fish sauce (nuoc cham); 0.75 tsp sugar (nuoc cham); Juice of 0.25 lime; 0.25 tsp chopped carrot (nuoc cham); 0.25 garlic clove, minced (nuoc cham); 2 tbsp white vinegar (pickles); 2 tbsp water (pickles); 0.75 tsp sugar (pickles); 0.25 tsp salt (pickles); 2 tbsp carrot matchsticks; 2 tbsp daikon matchsticks; 45 g rice vermicelli noodles; Sliced romaine, cucumber and fresh mint leaves; 1 tbsp chopped peanuts; 0.5 scallion, for charring; 2 tsp avocado oil (for searing and charring); Sriracha, to serve

Lemongrass-marinated chicken thighs seared and sliced over rice vermicelli with crisp lettuce, cucumber, mint, quick-pickled carrot and daikon, peanuts and nuoc cham.

Nutrition per serving

495 kcal
29 g protein
52 g carbs
19 g fat

Ingredients

115 g boneless skinless chicken thighs
½ shallot, sliced
½ garlic clove, minced
¾ tsp fish sauce
½ tsp soy sauce
1 ½ tsp avocado oil (marinade)
½ lemongrass stalk, trimmed, smashed and cut into pieces
⅛ tsp pepper
1 pinch kosher salt
1 ½ tsp sugar
1 tbsp water (nuoc cham)
1 tsp fish sauce (nuoc cham)
¾ tsp sugar (nuoc cham)
Juice of ¼ lime
¼ tsp chopped carrot (nuoc cham)
¼ garlic clove, minced (nuoc cham)
2 tbsp white vinegar (pickles)
2 tbsp water (pickles)
¾ tsp sugar (pickles)
¼ tsp salt (pickles)
2 tbsp carrot matchsticks
2 tbsp daikon matchsticks
45 g rice vermicelli noodles
Sliced romaine, cucumber and fresh mint leaves
1 tbsp chopped peanuts
½ scallion, for charring
2 tsp avocado oil (for searing and charring)
Sriracha, to serve

Steps

Trim the lemongrass, smash it and cut it into pieces, then mix it with the chicken and the rest of the marinade ingredients and marinate for at least 2 hours.
Simmer the vinegar, water, sugar and salt, pour it over the carrot and daikon matchsticks and leave for at least 30 minutes; stir together the nuoc cham ingredients.
Boil the vermicelli for about 5 minutes, rinse under cool water and arrange in a bowl with romaine, cucumber, mint and the pickled vegetables.
Remove the lemongrass and shallot pieces from the chicken and sear it in a little oil over medium-high heat for 5–6 minutes per side until cooked through.
Turn off the heat, char the scallion in the remaining oil for 1–2 minutes, then slice the chicken over the noodles and top with the scallion, peanuts, nuoc cham and sriracha.

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