Bottom-Friendly Vietnamese Vermicelli Bowls

Name: Bottom-Friendly Vietnamese Vermicelli Bowls
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Cuisine: Asian, Vietnamese
Ingredients: 2.5 lbs boneless skinless chicken thighs or breasts; 4 tbsp lemongrass, minced; Juice of one lemon or lime; 4.5 tbsp fish sauce; 2.5 tbsp soy sauce; 4 tbsp brown sugar; 8 cloves of garlic, minced (omit if you have IBS and use ~1/2 tbsp garlic powder); ~4 oz vermicelli noodles, cooked and cooled; Romaine, chopped; 1/3 C fish sauce; 3/4 C water; 1/2 C sugar; 1/4 C rice wine vinegar; 1-2 Carrots, peeled and julienned; 1 Daikon, peeled and julienned; 1 1/2 C distilled white vinegar; 1 C water; 1 tbsp salt; 2 tbsp sugar; Cilantro, chopped; Mint, chopped; Bean sprouts; Cucumber, sliced

13 steps

Prep:4hCook:20min

Updated at: Thu, 17 Aug 2023 11:30:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories790.5 kcal (40%)

Total Fat16 g (23%)

Carbs78.7 g (30%)

Sugars61.2 g (68%)

Protein81.2 g (162%)

Sodium8100.6 mg (405%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

For the lemongrass chicken

Step 1

Place all the ingredients in a large mixing bowl (except the chicken) and whisk together until the brown sugar is dissolved.

Step 2

Add the chicken to the bowl and toss to coat. Marinate for 4 hours. If using chicken breasts, marinate overnight!

Step 3

For both an Air-Fryer (what I used) and an oven, set to 380 degrees and cook the chicken for 20 minutes, flipping halfway through. Depending on the thickness of the chicken you use, you may need to cook the meat slightly longer.

Step 4

Once cooked, remove the chicken from the oven/air-fryer and let rest for 10-15 minutes. Slice the chicken.

For the Vietnamese sauce

Step 5

Combine all ingredients in a mason jar and shake until the sugar is dissolved. Use a small mixing bowl and whisk if you do not have a mason jar.

For the pickled veggies (optional)

Step 6

Combine vinegar, water, salt, and sugar in a saucepan. Place the saucepan over high heat and bring it to a boil. Once boiling, cut the heat.

Step 7

Place julienned carrots and daikon in 2-3 mason jars.

Step 8

Pour the pickle brine over the carrots and daikon and leave the lids off for about 15 minutes.

Step 9

Refrigerate overnight for best results!

For the vermicelli noodles

Step 10

Cook the noodles according to the package's instructions.

Step 11

Strain the noodles and rinse very well using cold water.

Step 12

Place the noodles back in the pot and using a pair of tongs and the same strainer used to strain the noodles, lay small bundles of the noodles back into the strainer. This step ensures the noodles are "dry" enough so they don't become slimy.

For the assembly

Step 13

In a large bowl, lay down a bed of romaine lettuce and top with vermicelli noodles. Add sliced chicken, pickled veggies, toppings of your choice, and a healthy dash of the dipping sauce. Toss to combine and bottoms up!

View on Bottom-friendly Vietnamese Vermicelli Bowls w/ Lemongrass Chicken

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