Vietnamese noodle bowl with lemongrass chicken

Posted on by Annie Beaudoin

This Vietnamese bowl is easy to prepare, healthy and light light. This dish is filled with vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and is drizzled with the traditional Vietnamese sauce: Nuoc Cham. It’s better than take out and is ready in 30 mins. We know you will love it!

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF09
  • cuisine region: Vietnam

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Tags

family
local
soy
fish

Note: We cannot guarantee any dish is allergen free. 

Fish sauce is in the Vietnamese sauce

LEMONGRASS
Lemongrass can be used to both repel mosquitos and attract honey bees. It is also a solid dietary source of iron, magnesium, and zinc.  Lemongrass is known to calm the nervous system and can be used in treatment of stress and insomnia

Cooking with Kids

Cooking for kids?
Feel free to leave out the thai chili as it is very spicy.

Making this recipe with kids?
Ask the child to help by completing step 6:

  • Garnish & serve 

Tools

  • knife
  • pan
  • cutting board
  • bowl
  • strainer or colander

Ingredients

Included

2 portions

4 portions

chicken breast

200 gr

400 gr

lemongrass marinade

3 tbsp

6 tbsp

carrot

1

2

mini cucumber

2

4

romaine

1/2

1

fresh mint

5 gr

10 gr

fresh cilantro

5 gr

10 gr

thai chili

1

2

vermicelli

100 gr

200 gr

Vietnamese sauce

1/2 cup

1 cup

oil*

1/2 tsp

1 tsp

water

2 litre

4 litre

legend2

Preparation

1

Slice & marinade the chicken: Cut the chicken breast in thin ½ cm slices. Place in a bowl and top with the lemongrass marinade. Set aside and let rest for about 10 minutes. In a large pot, bring water to a boil (2 liters, 4 liters) for the vermicelli.  

2

Preparation: Rinse and dry all produces. Peel the carrots. Cut the carrot and cucumber in julienne (the shape of a match about 5 cm long). Cut the romaine in 3 cm thick slices. Roughly chop the mint and cilantro. Finely slice the thai chili.

Note: thai chili are very hot. You may want to wear plastic gloves to protect your hands.

3

Cook the vermicelli: When the water is boiling, add the vermicelli and cook for 4 minutes.

4

Finish the vermicelli:  Place a strainer or colander in the sink. Place the vermicelli in the strainer or colander. Rinse the vermicelli under cold water. Drain and set aside. The vermicelli will be room temperature when served.

5

Cook the chicken:  Place the oil (1/2 tbs, 1 tbs) in a large pan and turn on the heat to medium high. Place the chicken slices in the hot pan, keep the remaining marinade. Cook the lemongrass marinated chicken breast slices about 3 minutes per side, until caramelized and slightly crispy on each side. During the last minute of cooking add the remaining lemongrass marinade to create a sauce. 

Note: ensure the chicken is cooked to a minimum temperature of 165°F 

6

Garnish & serve: In individual serving bowls, place the lettuce, top with the vermicelli, the carrots, the cucumber and top with the lemongrass chicken, drizzle with Vietnamese sauce. Garnish with fresh mint, cilantro and thai chili.

Bon Appétit!

Nutritional Information