Lemongrass chicken vermicelli bowls✨

Lemongrass chicken vermicelli bowls✨ 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) 😘

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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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