Name: Vietnamese Lemongrass Chicken Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbsp oyster sauce; 2 tbsps fish sauce; 1 tsp Maggi’s seasoning (sub for soy sauce); 3 garlic cloves, minced; 1 tbsp lemongrass paste or finely chopped lemongrass; 2 tbsps brown sugar; 1 tbsp avocado oil; 4oz dried vermicelli noodles; 2 cups romaine lettuce; 1 persian cucumber, shredded; ½ cup shredded carrots; 3 tbsps fresh mint; 3 tbsps fresh cilantro; 2 cloves minced garlic; ½-1 thai chili, sliced thinly; 2 tbsps white sugar; 2 tbsps fish sauce; 1 tbsp rice vinegar; Juice from 1 lime; ⅓ cup water

Description

This lemongrass chicken is coated in this salty, tangy, marinade that gets charred when cooking it in the cast iron. This paired with the freshness of the noodles, herbs, and shredded veggies makes for the most incredible fresh lunch or dinner!

Ingredients

Scale

For the Vietnamese Lemongrass Chicken Noodle Bowls:

For the Lemongrass Chicken:

1 lb boneless skinless chicken thighs
1 tbsp oyster sauce
2 tbsps fish sauce
1 tsp Maggi’s seasoning (sub for soy sauce)
3 garlic cloves, minced
1 tbsp lemongrass paste or finely chopped lemongrass
2 tbsps brown sugar
1 tbsp avocado oil

For the Vietnamese Vermicelli Noodle Bowls:

4oz dried vermicelli noodles
2 cups romaine lettuce
1 persian cucumber, shredded
½ cup shredded carrots
3 tbsps fresh mint
3 tbsps fresh cilantro

For the Nuoc Cham:

2 cloves minced garlic
½–1 thai chili, sliced thinly
2 tbsps white sugar
2 tbsps fish sauce
1 tbsp rice vinegar
Juice from 1 lime
⅓ cup water

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Instructions

For the Vietnamese Noodle Bowls with Lemongrass Chicken:

Add chicken thighs to a bowl with oyster sauce, fish sauce, maggi, minced garlic, lemongrass, and brown sugar. Toss to coat and marinate while you prep your vegetables and sauce.
Now work on your Nuoc Cham. To a bowl, add minced garlic, sliced chili, white sugar, fish sauce, rice vinegar, lime juice, and water. Stir until sugar has dissolved and set aside.
Get a pot of water to boil and add your noodles. Cook according to package instructions, then drain and rinse under cold water to stop the cooking process. Set aside.
Set a cast iron over medium high heat and once hot, add in avocado oil. Once shimmering, carefully add the chicken thighs in an even layer and cook until dark golden brown and slightly charred on one side, about 4-5 minutes. Reduce the heat to medium and cook for an additional 3-5 minutes or until cooked through. Remove and let rest for 5 minutes before slicing into thin strips.
To assemble your bowls, add romaine lettuce and top with the vermicelli noodles. Top with shredded cucumber, shredded carrots, mint, cilantro, and chicken and spoon over a generous drizzle of nuoc cham. Serve and enjoy!

Prep Time: 15
Cook Time: 15
Category: Lunch
Method: Bowls
Cuisine: Vietnamese