Description
This Vietnamese Noodle Bowl with Chicken is a vibrant and flavorful dish combining tender marinated chicken, refreshing julienned vegetables, and delicate vermicelli noodles. Infused with lemongrass, garlic, and a harmonious balance of fish sauce, soy sauce, and sesame oil, this recipe offers an authentic taste of Vietnamese cuisine. Finished with fresh herbs, roasted peanuts, and a zesty lime wedge, it’s perfect for a satisfying and light meal.
Ingredients
Scale
Marinade and Chicken
- 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 and bruised
- 1/2 small onion, thinly sliced
- 1 lb boneless and skinless chicken breast or thighs, cut into 1.5-inch thick 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, chopped
- 1 lime, wedged (for serving)
Dressing/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 (or to taste)
Instructions
- Prepare the Marinade: In a bowl, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, minced garlic, bruised lemongrass stalks, and sliced onion. Stir well to mix all ingredients thoroughly.
- Marinate the Chicken: Add the cubed chicken to the marinade, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 1 hour to infuse flavors.
- Cook the Noodles: Boil a large pot of water. Add dried vermicelli noodles and cook according to package instructions until tender, usually about 3-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
- Cook the Chicken: Heat a skillet or pan over medium-high heat. Remove lemongrass pieces from the marinade and discard. Add the marinated chicken to the pan and cook for about 6-8 minutes, turning occasionally, until the chicken is cooked through and slightly caramelized.
- Prepare the Dressing: In a small bowl, whisk together fish sauce, rice vinegar, water, sesame oil, granulated sugar, ground pepper, and finely chopped red chili until sugar is dissolved and dressing is well combined.
- Assemble the Bowl: Divide the cooked vermicelli noodles into serving bowls. Top each bowl with cooked chicken, julienned cucumber and carrots, fresh cilantro, and a sprinkle of roasted peanuts.
- Serve: Drizzle the dressing over each bowl or serve it on the side. Garnish with a wedge of lime for squeezing over the top just before eating to add a fresh burst of citrus flavor.
Notes
- For a spicier dish, increase the amount of red chili or add chili sauce to the dressing.
- To save time, the chicken can be marinated overnight for deeper flavor.
- Roasted peanuts add a wonderful crunchy texture; feel free to substitute with cashews or almonds.
- Use fresh herbs such as mint or Thai basil in addition to cilantro for enhanced aroma.
- If vermicelli noodles are not available, thin rice noodles can be used as a substitute.
