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Vietnamese Noodle Bowl with Lemongrass Chicken and Fresh Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 43 reviews

  • Author: Ezabella
  • Total Time: 1 hour 40 minutes (includes marinating time)
  • Yield: 4 servings

Description

This Vietnamese Noodle Bowl with Chicken is a vibrant and flavorful dish featuring tender lemongrass-marinated chicken served over delicate vermicelli noodles with fresh cucumber, carrots, cilantro, and crunchy peanuts. The bowl is finished with a tangy and slightly sweet fish sauce-based dressing, making it a perfect balance of savory, sweet, and fresh flavors. Ideal for a light yet satisfying meal, it can be grilled, baked, or air fried to suit your preference.

Ingredients

Chicken Marinade

  • 1/2 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon brown sugar or honey
  • 1-2 cloves garlic, minced
  • 1 stalk lemongrass, cut into 3-inch pieces
  • 1/2 small onion
  • 1 lb. boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes

Noodles and Vegetables

  • 8 oz. dried vermicelli noodles
  • 1 medium cucumber, julienned
  • 2 medium carrots, julienned
  • 1/4 cup fresh cilantro, coarsely chopped
  • 1 tablespoon roasted peanuts
  • 1 lime, wedged (for serving)

Sauce

  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup water
  • 1 teaspoon sesame oil
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground black pepper or white pepper
  • 1/2 teaspoon red chili, finely chopped (adjust to taste)

Instructions

  1. Prepare the Lemongrass Chicken Marinade: In a blender or food processor, combine the vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic, lemongrass, and onion. Blend for about 1 minute until the mixture is smooth and well combined.
  2. Marinate the Chicken: Place the cubed chicken into a large mixing bowl, then pour the prepared marinade over the chicken. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or for best flavor, marinate overnight. Alternatively, store the marinated chicken in a resealable zip-top bag.
  3. Cook the Chicken (choose one method):
    1. Grilling: Thread 4-5 pieces of the marinated chicken onto bamboo skewers. Lightly brush or spray the skewers with cooking oil. Preheat the grill over medium-high heat for 3 minutes until hot. Arrange the skewers evenly on the grill; cook for 8-10 minutes per side, or until the internal temperature reaches 165°F, making sure they do not overlap to ensure even cooking.
    2. Baking: Preheat the oven to 425°F. Place the chicken skewers on a parchment-lined baking sheet or on a lightly oiled roasting rack set inside a baking pan. Bake for 15 minutes until golden and cooked through. Then switch the oven to broil on high and broil the chicken for 2-3 minutes until the edges are nicely charred.
    3. Air Frying: Skip skewering for this method. Place about 10 pieces of marinated chicken cubes directly into the air fryer basket. Air fry at 350°F for 25 minutes, shaking the basket halfway through cooking to ensure even crisping.
  4. Cook the Vermicelli Noodles: Bring a medium pot of water to a boil. Add the dried vermicelli noodles and cook for 2-3 minutes until tender but still slightly firm. Drain the noodles using a strainer and transfer them to a medium bowl to cool slightly.
  5. Prepare the Sauce: In a small mixing bowl, combine fish sauce, rice vinegar, water, sesame oil, granulated sugar, black or white pepper, and finely chopped red chili. Stir well until the sugar has fully dissolved and the sauce is smooth.
  6. Assemble the Noodle Bowls: Divide 1.5 cups (about 2 oz. cooked) vermicelli noodles into each of the 4 serving bowls. Top each serving with the cooked chicken, julienned cucumber, julienned carrots, chopped cilantro, and a sprinkle of roasted peanuts.
  7. Serve: Drizzle the prepared sauce over each bowl and add additional lime juice to taste. Serve immediately for fresh, balanced flavors.

Notes

  • For best flavor, marinate the chicken overnight in the refrigerator.
  • Adjust the level of red chili in the sauce to control the spiciness according to your preference.
  • If using bamboo skewers for grilling or baking, soak them in water for at least 30 minutes beforehand to prevent burning.
  • You can substitute chicken thighs for breast to keep the meat more moist and tender.
  • Fresh herbs like mint or Thai basil can be added for extra aroma and flavor.
  • Any leftover sauce can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Vietnamese

Find it online: https://kitchenloving.com/vietnamese-noodle-bowl-with-lemongrass-chicken-and-fresh-vegetables-recipe/