Description
A flavorful Vietnamese Noodle Bowl with marinated lemongrass chicken, fresh vegetables, and a tangy, sweet-salty sauce. This dish features tender grilled, baked, or air-fried chicken served over vermicelli noodles with julienned cucumber and carrots, garnished with cilantro and roasted peanuts, perfect for a refreshing and vibrant meal.
Ingredients
Scale
Chicken Marinade
- 1/2 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon brown sugar or honey
- 1–2 cloves garlic
- 1 stalk lemongrass, cut into 3-inch pieces
- 1/2 small onion
Chicken and Noodles
- 1 lb boneless and skinless chicken breast or thighs, cut into 1.5-inch thick cubes
- 8 oz dried vermicelli noodles
Vegetables and Garnish
- 1 medium cucumber, julienned
- 2 medium carrots, julienned
- 1/4 cup fresh cilantro, coarsely chopped
- 1 tablespoon roasted peanuts
- 1 lime, wedged (for serving)
Sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground black pepper or white pepper
- 1/2 teaspoon red chili, finely chopped (or to taste)
Instructions
- Make the Lemongrass Chicken Marinade: In a blender or food processor, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, garlic cloves, lemongrass pieces, and half a small onion. Blend for about 1 minute until smooth and well combined.
- Marinate the Chicken: Place the cubed chicken into a large mixing bowl. Pour the prepared marinade over the chicken and toss thoroughly to coat each piece. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor absorption. Alternatively, store the marinated chicken in a sealable Ziploc bag.
- Cook the Chicken (Choose One Method):
- Grilling: Thread 4-5 pieces of chicken onto bamboo skewers. Lightly oil the skewers to prevent sticking. Preheat the grill over medium-high heat for about 3 minutes. Grill the chicken skewers for 8-10 minutes per side until cooked through and the internal temperature reaches 165°F, ensuring skewers don’t overlap for even cooking.
- Baking: Preheat oven to 425°F. Arrange marinated chicken skewers on a parchment-lined baking sheet or lightly oiled roasting rack. Bake for 15 minutes until golden and cooked thoroughly. Then, set the oven to broil on high and broil for 2-3 minutes to achieve nicely charred edges.
- Air Frying: Place about 10 pieces of marinated chicken cubes directly into the air fryer basket without threading onto skewers. Cook at 350°F for 25 minutes, shaking the basket halfway through for even cooking.
- Cook the Vermicelli Noodles: Bring a medium pot of water to a boil. Add dried vermicelli noodles and cook for 2-3 minutes or until soft but not mushy. Use a strainer to drain the noodles and transfer them to a medium mixing bowl. Set aside.
- Assemble the Noodle Bowls: Divide 1.5 cups (about 2 oz) of cooked vermicelli noodles into each serving bowl. Top the noodles with the cooked chicken pieces, julienned cucumber and carrots, fresh cilantro, and sprinkle with roasted peanuts.
- Prepare and Add the Sauce: In a small bowl, combine fish sauce, rice vinegar, water, sesame oil, sugar, ground black or white pepper, and finely chopped red chili. Stir well until the sugar dissolves and the sauce is smooth. Pour the sauce evenly over the assembled noodle bowls. Optionally, drizzle extra lime juice over each bowl to taste before serving.
Notes
- Marinating the chicken overnight intensifies the flavors and yields more tender meat.
- You can choose to grill, bake, or air fry the chicken based on your preferred equipment or texture.
- If using skewers for grilling or baking, soak bamboo skewers in water for 30 minutes before to prevent burning.
- Feel free to adjust the chili quantity in the sauce according to your spice tolerance.
- Serve immediately after assembly for the best texture and freshness of the vegetables.
- Leftover marinated chicken can be stored in the fridge up to 2 days before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Keywords: Vietnamese noodle bowl, lemongrass chicken, vermicelli noodles, grilled chicken, healthy Vietnamese recipe, fresh noodle bowl
