Transport your taste buds to the vibrant streets of Vietnam with our Lemongrass Chicken Noodle Bowls—a harmonious blend of marinated chicken, fresh vegetables, and vermicelli noodles. Infused with the aromatic essence of lemongrass and complemented by a zesty Vietnamese Vinegar Chili Sauce, this dish promises a burst of flavors in every bite. Discover the art of creating a tantalizing meal that brings the spirit of Vietnamese cuisine to your table.
In our kitchen, preparing these Vietnamese Noodle Bowls with Lemongrass Chicken is like embarking on a culinary adventure. The rhythmic blending of the lemongrass marinade, the sizzle of chicken skewers on the grill, and the vibrant colors of julienned vegetables—all come together to create a feast for the senses. This recipe has become a symbol of our family’s love for fresh, flavorful dishes that transport us to the bustling markets of Vietnam.
Why These Vietnamese Noodle Bowls:
Why This Dish is a Flavorful Journey
- Lemongrass-Infused Chicken: A marinade of soy sauce, fish sauce, sesame oil, and more transforms chicken into tender, flavorful skewers with a hint of lemongrass.
- Vibrant Vegetable Medley: Julienned cucumber and carrots, fresh cilantro, and roasted peanuts add a delightful crunch and color to the noodle bowls.
- Quick Vermicelli Noodles: Soft, quick-cooking vermicelli noodles serve as the perfect base, absorbing the vibrant flavors of the dish.
- Zesty Vietnamese Vinegar Chili Sauce: A drizzle of this sauce, with fish sauce, rice vinegar, and a touch of chili heat, elevates the dish to a new level of deliciousness.
Ingredients:
For Lemongrass 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
- 1 stalk lemongrass, cut into 3-inch pieces
- 1/2 small onion
- 1 lb. boneless and skinless chicken breast or thighs, cut into 1.5-inch thick cubes
For Noodle Bowls:
- 8 oz. dried vermicelli noodles
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 tablespoon roasted peanuts
- 1 lime, wedged (for serving)
For Vietnamese Vinegar Chili 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:
- Make the Lemongrass Chicken:
- Blend chicken marinade ingredients; coat chicken and marinate for at least 1 hour.
- Grill, bake, or air fry chicken skewers until fully cooked.
- Prepare Noodle Bowls:
- Boil vermicelli noodles for 2-3 minutes; strain and set aside.
- Assemble noodle bowls with noodles, chicken, cucumber, carrots, cilantro, and peanuts.
- Make Vietnamese Vinegar Chili Sauce:
- Combine all sauce ingredients; stir until smooth. Drizzle over noodle bowls.
Notes:
- Customize vegetable toppings based on preference.
- Ensure thorough marination for flavorful chicken.
- Adjust chili quantity in the sauce to control spice level.
- Serve with lime wedges for an extra citrusy kick.
