By SJ
Lemongrass chicken vermicelli bowls✨
Lemongrass chicken vermicelli bowls✨by
For the Chicken + Marinade▪️1 lb. Boneless Skinless Chicken Thighs▪️2 Shallots, sliced▪️2 Cloves Garlic, minced▪️1 Tbsp Fish Sauce▪️2 tsp Soy Sauce▪️2 Tbsp Avocado Oil▪️2 Stalks Lemongrass (instructions below)▪️1/2 tsp Pepper▪️1/4 tsp Kosher Salt▪️2 Tbsp Sugar▪️
For the Nuoc Cham Sauce:▪️1/4 Cup Water▪️1 Tbsp + 1 tsp Fish Sauce▪️1 Tbsp Sugar▪️1 Lime, juice▪️1 tsp Chopped Carrot▪️1 Clove Garlic, minced▪️
For the Pickled Veggies:▪️1/2 Cup White Vinegar▪️1/2 Cup Water▪️1 Tbsp Sugar▪️1 tsp Salt▪️1/2 Cup Carrots, cut in thin matchsticks▪️1/2 Cup Daikon Radish, cut in thin matchsticks ▪️
For the Bowls:▪️6 oz. Vermicelli Noodles (or Maifun)▪️Romaine, sliced▪️Cucumber, sliced▪️Fresh Mint Leaves▪️Peanuts, chopped▪️Sriracha, for serving▪️2 Scallions, charred (instructions in step 7)▪️
🌱Vegan Modification: Sub in tofu for chicken; leave out the fish sauce in the marinade + sauce
1️⃣ Discard the top two thirds of the lemongrass as well as one inch at the bottom; peel off the tough outer layer and then smash with a meat mallet (or something heavy) and cut into 1” pieces that will be easy to remove later
2️⃣ Place the lemongrass in a bowl with the chicken and the rest of the ingredients for the marinade; mix until evenly coated and marinate for at least 2 hours up to overnight (the longer the better!)
3️⃣ To make the the pickled veggies, place the white vinegar, water, sugar, and salt in a small pot and bring to a simmer; place the daikon and carrots in a bowl and pour the pickling liquid over; let sit for at least 30 mins
4️⃣ Mix together the ingredients for the nuoc cham sauce and set aside
5️⃣ Bring a pot of salted water to a boil and boil vermicelli noodles ~5 mins (or according to package directions) then strain and rinse with cool water; assemble the noodle bowls with vermicelli, romaine, cucumber, mint, and pickled veggies
‼️Recipe continued in comments (it was too long to fit in the caption) 😘
Updated at: Sun, 21 Jan 2024 12:08:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Nutrition per serving
Calories1149.3 kcal (57%)
Total Fat46.5 g (66%)
Carbs83.3 g (32%)
Sugars60.4 g (67%)
Protein95.1 g (190%)
Sodium5770.9 mg (289%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 lbboneless skinless chicken thighs
for the chicken + marinade
2shallots
2cloves garlic
1 Tbspfish sauce
2 tspsoy sauce
2 Tbspavocado oil
2 stalkslemongrass
½ tsppepper
¼ tspkosher salt
2 Tbspsugar
¼ cupwater
for the nuoc cham sauce
1 tspfish sauce
1 Tbspsugar
1lime juice
1clove garlic
minced
1 tspcarrot
chopped
½ cupwhite vinegar
for the pickled veggies
½ cupwater
1 Tbspsugar
1 tspsalt
½ cupcarrot
cut in thin matchsticks
½ cupdaikon radish
cut in thin matchsticks
Instructions
Step 1
1️⃣ Discard the top two thirds of the lemongrass as well as one inch at the bottom; peel off the tough outer layer and then smash with a meat mallet (or something heavy) and cut into 1” pieces that will be easy to remove later
Step 2
2️⃣ Place the lemongrass in a bowl with the chicken and the rest of the for the marinade; mix until evenly coated and marinate for at least 2 hours up to overnight (the longer the better!)
Step 3
3️⃣ To make the the pickled veggies, place the white vinegar, water, sugar, and salt in a small pot and bring to a simmer; place the daikon and carrots in a bowl and pour the pickling liquid over; let sit for at least 30 mins
Step 4
4️⃣ Mix together the for the nuoc cham sauce and set aside
Step 5
5️⃣ Bring a pot of salted water to a boil and boil vermicelli noodles ~5 mins (or according to package directions) then strain and rinse with cool water; assemble the noodle bowls with vermicelli, romaine, cucumber, mint, and pickled veggies
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