One of my signature dishes, a recipe that is familiar to many of my friends, this Vietnamese Noodles with Lemongrass Chicken is fantastic because it’s great for making for a crowd, preparing ahead, cost effective, tastes incredible and just happens to be healthy. I’ve made this when camping, on boats, on hens’ nights and probably too many times when I have friends over! It’s especially great because it is gluten free (as long as you sub the soy), you can use fish or tofu for meat free people and it’s an “assemble your own” deal so people can be as fussy as they want. 😜
The marinade for the chicken is incredible!!! Everyone loves it!
600 - 800g / 1.2 - 1.6lb chicken thigh fillets
2 minced garlic cloves
2 tbsp each lime juice, fish sauce and brown sugar
1 tbsp each soy sauce, vegetable oil
1 stalk lemongrass, white part only, bruised them sliced into chunks
Nuoc Cham Sauce:
¼ cup fish sauce, 4 tbsp rice vinegar, 3 tbsp lime juice
2 tbsp white sugar, ½ cup water
2 garlic cloves, finely chopped
1 red birdseye chilli, finely chopped (or other hot chili)
½ tbsp oil (to cook chicken)
200g / 7 oz vermicelli noodles, prepared per packet
2 carrots + 2 cucumbers, julienned
5 cups iceberg lettuce, finely sliced, 3 cups bean sprouts
Handful of mint and coriander/cilantro leaves + lime wedges & sliced chilli
1. Place Marinade ingredients in bowl, marinade for min 1 hour, best 3 hrs – 24 hours.
2. Combine Sauce ingredients in bowl. Set aside 10+ minutes.
3. Heat oil in non stick skillet over high heat. Cook chicken. Rest for 5 minutes, then slice thinly.
4. Either lay out all ingredients and let everyone help themselves (that’s what I do) or assemble bowls as follows: Place noodles in bowl, top with lettuce, cucumbers, carrots and bean sprouts. Place chicken on top, add a good amount of coriander and mint + extra lime wedges & chilli. Serve sauce on the side – best to let people use the amount they want.
Enjoy! N xx ❤️