Description
A vibrant and flavorful Vietnamese Lemongrass Chicken Vermicelli Bowl featuring marinated grilled chicken thighs served over delicate vermicelli noodles, fresh julienned vegetables, and a tangy, sweet Nuoc Cham dipping sauce. This dish combines aromatic lemongrass, zesty lime, and fresh herbs for a refreshing and satisfying meal perfect for any occasion.
Ingredients
Scale
Marinade & Chicken
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 2 teaspoons oil
- 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces
- 2 lbs boneless and skinless chicken thighs
Nuoc Cham Dipping Sauce
- 1/3 cup water
- 2 tablespoons sugar
- 1 1/2 tablespoon freshly squeezed lime or lemon juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- (Optional) 1 bird’s eye / Thai green chili, finely sliced
Noodles & Vegetables
- 8 oz. dried vermicelli noodles
- 1 English cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 lime, wedged (for serving)
Instructions
- Prepare the marinade: In a large bowl or container, combine the soy sauce, fish sauce, brown sugar or honey, minced garlic, lime juice, oil, and lemongrass paste or stalks. Mix well until the sugar partially dissolves, creating a flavorful marinade. Add the boneless, skinless chicken thighs to the marinade, ensuring they are evenly coated. Cover and let them rest for at least 1 hour, preferably overnight in the refrigerator to allow maximum flavor infusion.
- Make the Nuoc Cham sauce: In a separate bowl, whisk together the water, sugar, freshly squeezed lime or lemon juice, fish sauce, and minced garlic until the sugar is fully dissolved and no granules remain. Stir in the finely sliced bird’s eye or Thai green chili if using for an extra kick. Cover and refrigerate this tangy and sweet dipping sauce until ready to serve.
- Cook the chicken: For grilling, preheat your grill to medium heat. Place the marinated chicken thighs on the grill and cook for 5 minutes, then flip and cook another 5 minutes. Flip one more time and grill for an additional 5 minutes until the chicken is cooked through (total approximately 15 minutes). Remove the chicken from the grill and cover to rest for 5 minutes to retain juices. Alternatively, preheat the oven to 400º F, place the chicken thighs on a baking sheet, and bake for 25 to 30 minutes until fully cooked. Remove from the oven and cover, letting them rest for 5 minutes.
- Prepare noodles and vegetables: While the chicken cooks, prepare the vermicelli noodles according to the package instructions—typically soaking in hot water until tender, then draining thoroughly. Julienne the English cucumber and carrots, and coarsely chop the fresh cilantro to use as fresh, crunchy toppings for the bowls.
- Assemble the bowls: Slice the rested chicken into bite-sized pieces. Divide the cooked vermicelli noodles among four bowls. Top each bowl with the sliced chicken, julienned cucumber, carrots, and chopped cilantro. Add a lime wedge on the side for extra zest. Serve with the chilled Nuoc Cham dipping sauce to pour over or dip as desired, completing the fresh and flavorful Vietnamese vermicelli bowl experience.
Notes
- Marinate the chicken overnight for deeper flavor. If short on time, 1 hour resting is sufficient.
- Adjust the spicy bird’s eye chili in the Nuoc Cham according to your heat preference.
- The vermicelli noodles should be cooked until tender but not mushy; follow package instructions carefully.
- Lemongrass paste can be substituted with fresh lemongrass stalks for a fresher aroma.
- Resting the chicken after cooking ensures the meat stays juicy and flavorful.
