Lemongrass Chicken Vermicelli Bowl

Lemongrass Chicken Vermicelli

This refreshing lemongrass chicken vermicelli bowl is not to be missed! The chicken marinade is so fire and goes great with lots of vegetables (carrots, cucumbers, lettuce, bean sprouts).

Don’t forget to add the dipping sauce (nuoc cham) for an explosion of flavor!

Ingredients you need for your lemongrass chicken vermicelli:

Chicken Marinade:

• 1.5 lbs chicken thigh (skin on, boneless)
• 1 stalk lemongrass (1 tsp)
• 3 garlic cloves, grated
• 1/2 tbs ginger, grated
• 1 tbs hoisin sauce
• 1.5 tbs fish sauce
• 1.5 tbs soy sauce
• 1.5 tbs sugar
• 1/4 tsp white pepper

Vermicelli Noodle Bowl:

• 1/2 package rice vermicelli
• 4 sprigs cilantro
• 1/2 english cucumber, julienne
• 1 small carrot, julienne
• 1/2 cup beans sprouts
• 4 leaves of romaine lettuce, shredded
• 1/4 cup peanuts, chopped

Nuoc Cham Sauce:

• 1 tbs sugar
• 1 tbs fish sauce,
• 1/2 lime (juice only)
• 1-2 garlic cloves, minced or grated
• 1 tsp rice vinegar
• 1 tsp sambal chili sauce (optional)

Steps to make the lemongrass chicken vermicelli:

• Step 1. Chop the lemongrass (only need the inside stem part, which yields 1-2 tsp). Grate the ginger and garlic. Mix garlic, ginger, 1 tablespoon hoisin, 1.5 tablespoons fish sauce, 1.5 tablespoons soy sauce, 1.5 tablespoons sugar, and 1/4 teaspoon white pepper until well mixed. Marinate chicken thighs overnight in the refrigerator.
• Step 2. Prior to cooking, take out the chicken and let it rest for 15 minutes. It will be easier to pan-fry and the inside of the chicken will be easier to cook. Set pan to low medium heat (my heat level is 4 out of 9). Once the pan is hot, add the chicken skin side down and cook for 10 minutes. This will slowly brown the chicken. After 10 minutes, flip over and cook the other side for additional 10-15 minutes. Watch the chicken and make sure its not burning because the marinade will burn easily (which is why we are cooking at a lower heat level).
• Step 3. Once the chicken is cooked and the juices run clear (meaning no blood in the center), let the chicken rest for 7-10 minutes before slicing. Then, slice the chicken and set aside.
• Step 4. To assemble the noodle bowl, cook vermicelli noodles according to package directions and strain.
• Step 5. Slice lettuce, cucumbers, carrots, and set aside. I also like to boil the bean sprouts for 1 minute, but this step is optional.
• Step 6. Chop 1/4 cup of peanuts and assemble the noodle bowl to your liking and add the sliced chicken at the top!
• Step 7. To make the nuoc cham sauce, mix together 1 tablespoon sugar, 1 tablespoon fish sauce, juice 1/2 lime juice, 1-2 minced garlic, 1 teaspoon rice vinegar, and sambal. Pour on top of the noodles and chicken.