Description
A warm and comforting noodle bowl with grilled chicken, fresh vegetables, and a tangy nuoc cham sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound chicken thighs or breasts
- 1 stalk lemongrass, minced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 8 ounces cold vermicelli noodles
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, sliced
- Fresh herbs (like mint and cilantro)
- Nuoc cham sauce (made from 3 tablespoons vinegar, 1 tablespoon chili, 2 tablespoons sugar, and 2 tablespoons fish sauce)
Instructions
- Marinate the chicken with minced lemongrass, garlic, soy sauce, fish sauce, and sugar for at least 30 minutes.
- Grill the marinated chicken over medium-high heat until fully cooked and juicy, about 6-7 minutes per side.
- Prepare the cold vermicelli noodles according to package instructions, then rinse under cold water.
- Chop the crisp vegetables and fresh herbs to brighten up your dish.
- Combine the cold vermicelli noodles, grilled chicken, vibrant vegetables, and aromatic herbs in a large bowl.
- Drizzle with the homemade nuoc cham sauce before serving.
Notes
Marinate the chicken a day in advance for deeper flavor. Leftovers can last in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg