Name: Lemongrass Chicken with Vermicelli Rice Noodles
Yield: 6
Ingredients: 6-8 boneless, skinless chicken thighs; 1 stalk lemongrass, peeled down to the smooth white part and rough chopped; 2 garlic cloves, minced; 2 Tbsp. fish sauce; 2 Tbsp. lime juice; 2 Tbsp. palm sugar (or substitute light brown sugar); 1 Tbsp. light soy sauce (not dark, it’s too salty); 2 Tbsp. vegetable or canola; 2 Tbsp. fish sauce; 4 Tbsp. rice vinegar; 2 Tbsp. white vinegar; 3 Tbsp. lime juice; 1/2 cup water; 2 garlic cloves, finely minced; 1 Thai/ birds’ eye red chili, deseeded, finely minced (add more for more heat); 1 Tbsp. Oil; 8 oz. Dried rice vermicelli noodles, soaked in hot water for 3 or 4 minutes. Do not cook or boil.; 6 cups iceberg or romaine lettuce (use crunchy lettuce), thinly sliced; 2 carrots julienned (or 1 cup shredded); 1 large seedless cucumber, julienned; 16 oz. fresh bean sprouts; Few mint leaves, chopped; Few sprigs of cilantro, chopped; 2 limes, cut into wedges (for garnish); Few Thai/ birds’ eye red chili, deseeded, and sliced (for heat and garnish)

Lemongrass Chicken with Vermicelli Rice Noodles

The healthy, gluten-free Vietnamese noodle dish can be prepared in advance and quickly brings together the complex flavors of this cuisine. The lemon grass chicken can be an easy stand-alone meal, but this quick, easy bowl loaded with vegetables, aromatics and nuoc cham – a traditional chili garlic sauce- takes this easy, low-fat dish to the next level. (Recipe by Shawnie Kelley)

Serves

Ingredients

For the Chicken Marinade

6-8 boneless, skinless chicken thighs

1 stalk lemongrass, peeled down to the smooth white part and rough chopped

2 garlic cloves, minced

2 Tbsp. fish sauce

2 Tbsp. lime juice

2 Tbsp. palm sugar (or substitute light brown sugar)

1 Tbsp. light soy sauce (not dark, it’s too salty)

2 Tbsp. vegetable or canola

For the Nouc Cham (Vietnamese Chili Garlic Sauce)

2 Tbsp. fish sauce

4 Tbsp. rice vinegar

2 Tbsp. white vinegar

3 Tbsp. lime juice

1/2 cup water

2 garlic cloves, finely minced

1 Thai/ birds’ eye red chili, deseeded, finely minced (add more for more heat)

For the Bowl

Directions

Marinate the Chicken Marinade

In a bowl, combine all of the marinade ingredients and whisk until thoroughly combined.

Toss in the chicken and let sit covered in the refrigerator 30 minutes up to a full day.

Mix the Nouc Cham (Vietnamese Chili Garlic Sauce)

In a bowl, combine all of the Nouc Cham ingredients and whisk until thoroughly combined.

Adjust the spice level, lime acidity, and sweetness to your own taste.

Let sit for 15 or 20 minutes

Grill the Lemongrass Chicken

Remove chicken from marinade, gently shaking off chunks of lemongrass, but keep it saucy

Heat a few tablespoons of vegetable oil over medium heat, until it shimmers.

Add the chicken to the oil, cooking for 3 or 4 minutes per side (longer for bone-in thighs).

When internal temperature reaches 165 degrees, remove chicken to a cutting board and tent with foil.

Let the chicken rest for a few minutes while you put together the noodle bowls.

When bowls are prepared, slice the chicken evenly into 1/2 -inch strips

Assemble the Bowl

Individual bowls: Place a handful of rice noodles in the bottom of the bowl.

Add a generous layer of lettuce, heap on some vegetables, and top with sliced chicken.

Drizzle with Nuoc Cham sauce to taste. (I use 2-3 tablespoons per bowl)

Family-style

Separate ingredients into bowls or onto a large platter so everyone can customize their own.

From Shawnie's class “Vietnamese at Home”

Pasta & Grains

Lemongrass Chicken with Vermicelli Rice Noodles

Directions

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