Vietnamese noodle bowl with lemongrass chicken

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!

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Preparation

1

Boil water and slice the lemongrass chicken: In a large pot, bring water to a boil (1 to 2 liters, 2 to 3 liters, 3 to 4 liters) for the vermicelli.

Cut the chicken in thin ½ cm slices. In a large pot, bring water to a boil (1 to 2 liters, 2 to 3 liters, 3 to 4 liters) for the vermicelli.

2

Cook the chicken: Place the oil (1/2 tsp, 1 tsp, 1 1/2 tsp) 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 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

3

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. Finely slice the thai chili.

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

4

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

5

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.

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 and thai chili.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemongrass chicken

200 gr

400 gr

carrot

mini cucumber

romaine

1/2

fresh mint

5 gr

10 gr

thai chili

vermicelli

100 gr

200 gr

Vietnamese sauce

1/2 cup

1 cup

oil*

1/2 tsp

1 tsp

water

2 litre

4 litre

Cooking with kits

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Serving Tip
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

Cooking for kids?
Feel free to leave out the thai chili as it is very spicy. It is recommended to slowly introduce fresh mint as it has a strong flavour.

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

Garnish & serve

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

CUCUMBER
Cucumbers are one of the few foods that we eat without removing the seeds. Interestingly, it is the cucumber seeds that contain a number of carotenoids and flavonoids that can help protect our heart and blood vessels. Cucumbers also have compounds called cucurbitacins that have anti-cancer effects and help manage blood sugar.

Recommended Wine Pairing

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47