Vietnamese Noodle Lemongrass Chicken Bowls

Vietnamese Noodle Lemongrass Chicken Bowls

from today.com
Entrées
45 min

There are so many layers of flavors and aromatics that go into this dish — you've got sweet, savory, a little kick of spice, tart and tangy.

Ingredients

  • 5stalks lemongrass, trimmed, white parts only
  • 4 headsgarlic, cloves peeled
  • 3shallots, peeled
  • 4scallions
  • ½ cupsugar
  • 1 cuphoney
  • 1 ½ cupsfish sauce
  • ½ cupseasoning sauce, preferably golden mountain brand
  • 1 cupvegetable oil
  • 1 cupwater
  • 2 teaspoonsground white pepper
  • 3 teaspoonsfreshly ground black pepper
  • 3 teaspoonschicken bouillon powder
  • 1 teaspooncayenne powder
  • 6boneless, skin-on chicken thighs
  • 6 tablespoonssugar
  • 1 ¼ cupswarm water
  • 6 tablespoonsfish sauce
  • 6 tablespoonsfreshly squeezed lime juice (3-4 limes)
  • 2 clovesgarlic, minced
  • 1thai chilies, chopped
  • shredded carrot (optional)
  • 1 packthin vermicelli rice noodles
  • 1 headlettuce (such as red leaf, green or bibb), torn
  • 1 bunchmint
  • 1 bunchcilantro
  • 1 bunchtia tô (purple shiso; optional)
  • crushed peanuts and pickled carrots and/or daikon (optional), for garnish

Directions

  1. 1

    Make the lemongrass chicken:

  2. 2

    Place the lemongrass, garlic, shallots and scallions in food processor and pulse until minced.

  3. 3

    In a bowl or large zip-top bag, whisk the sugar, honey, fish sauce, seasoning sauce, oil, water and spices.

  4. 4

    Stir in aromatics. Add chicken and coat well. Cover or seal and marinate 6 to 8 hours or overnight.

  5. 5

    Preheat a grill or pan to medium-high. Lightly oil if needed.

  6. 6

    Remove the chicken from the marinade and let sit at room temp for 10 minutes.

  7. 7

    Grill the chicken skin-side down for 6 to 7 minutes. Flip and cook another 6 to 8 minutes, until the internal temperature reaches 165 F.

  8. 8

    Let rest 5 minutes and then slice.

  9. 9

    Make the dipping sauce:

  10. 10

    Dissolve the sugar in warm water. Stir in fish sauce and lime juice. Add the garlic, chiles and carrot, if using. Adjust to taste. Chill for up to 1 week.

  11. 11

    Serve:

  12. 12

    Bring a large pot of water to a boil and cook the noodles per package instructions (usually 2 to 3 minutes). Drain and rinse in cold water.

  13. 13

    Layer the noodles into bowls, top with the lettuce, herbs and grilled chicken. Garnish with peanuts or pickled veggies, if desired.

  14. 14

    Serve with dipping sauce spooned over the top or on the side.