Description
A delightful Vietnamese noodle bowl featuring lemongrass chicken, fresh vegetables, and a zesty nuoc cham sauce.
Ingredients
Scale
- 2 chicken breasts, sliced
- 2 tablespoons lemongrass, minced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon vegetable oil
- 4 cups cold vermicelli noodles
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup bell peppers, sliced
- 1 cup fresh herbs (mint, cilantro, basil)
For the Nuoc Cham Sauce:
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 tablespoon chili sauce
Instructions
- Marinate the sliced chicken with lemongrass, garlic, soy sauce, fish sauce, sugar, and vegetable oil in a medium bowl. Let it sit for at least 30 minutes.
- Heat a skillet over medium heat and cook the marinated chicken until fully cooked and beautifully golden, about 6-7 minutes.
- Prepare the vermicelli noodles according to package instructions. Drain and rinse them under cold water.
- Combine julienned carrots, cucumber, sliced bell peppers, and fresh herbs in a large bowl.
- Whisk together the nuoc cham sauce ingredients: garlic, vinegar, water, sugar, and chili sauce until the sugar is dissolved.
- Toss in the cold vermicelli noodles with the vegetables. Add the cooked chicken on top and drizzle with the nuoc cham sauce.
- Serve immediately with extra herbs on the side.
Notes
You can customize this dish by adding different proteins or vegetables according to your preferences.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg