Vietnamese Vermicelli Recipe

Vietnamese Vermicelli Bowl with lemongrass chicken, fresh veggies and herbs plated with chopsticks.

5 from 1 vote

Try something new with this vibrant Vietnamese vermicelli recipe, loaded with tender lemongrass-marinated chicken, fresh herbs, and crisp veggies. Tossed in a sweet, tangy, garlicky nuoc cham sauce, every bite is light, flavorful, and seriously crave-worthy for your taste buds.

Total Time1 30

Course: dinner, Main Course

Cuisine: Asian

Servings:

Calories: 675kcal

Author: Courtney Paige

Equipment

Gallon zip ziploc
sauce pan
Wooden Spoon
knife & cutting board
Meat Thermometer
mandolin
measuring cups / spoons
measuring cup or small bowl

Ingredients

Lemongrass Chicken

1 lbs chicken breast butterflied & cut in half (4 small breasts)
2 stalks lemongrass peel outer shell, chop soft part
2 cubes ginger
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp honey
1 tbsp reduced sodium soy sauce
+ 1 tbsp oil for grilling if using a grill pan

Bowl Ingredients

3 packs vermicelli noodles
2 cups carrots shredded
4 mini cucumbers mandolined
1 ½ cup fresh herbs chiffonade (cilantro, mint, thai basil)
½ small jalapeño optional
½ cup roasted peanuts optional
4 lime wedges garnish

Nuoc Cham Chili Garlic Sauce

1 cup warm water
¼ cup fish sauce
3 tbsp rice vinegar
3 tbsp honey
2 limes juiced
2 ginger cloves
1 tbsp minced garlic
Pinch of red pepper flakes

Instructions

Marinate chicken (1hr - overnight). Tip to prepare lemongrass for marinating: cut an 1” of both sides of the stalk, use a knife to slice through the outside layer, remove that (trash), then use a thick utensil (wooden spoon) to “bruise” the stalks. This allows the flavor to release w/o any of the bamboo texture into the chicken.
Add the bruised lemongrass sticks and all chicken marinade into a large storage bag. Ensure the chicken breasts are thin and cut in half, creating four small breasts. Marinate for at least an hour or overnight in the refrigerator.
Grill the chicken: after the chicken has marinated, remove the lemongrass stalks and discard. Heat a grill pan to medium heat and coat with avocado oil. Grill chicken for 3-4 minutes, cover with a lid, flip and repeat. Cook until the internal temperature is 165F (if you don't have a grill pan you can also pan fry with some sesame oil in the bottom of the skillet). Remove from the pan and slice!
Cook the vietnamese noodles according to package instructions. Often, it’s pouring boiling water over noodles in a bowl, cover with a plate while they cook.
Make the Nuoc Cham Sauce: pour all of the ingredients into the measuring cup with warm water. Whisk until honey is dissolved. Add a pinch of red pepper flakes. The sauce should be warm.
Assemble the bowls: add cooked noodles, veggies & herbs, and juicy chicken. Garnish with 2 tbsp crushed peanuts per bowl and a lime wedge. Spoon ¼ cup of Nuoc Cham Sauce onto each bowl before serving.
Serve warm, getting a little of everything in each bite! Make sure to give it a good stir, tossing the veggies & herbs with the noodles. Enjoy!

Notes

Store each component (chicken, noodles, veggies, sauce) in a separate airtight container in the fridge for up to 3-4 days. Reheat the chicken and assemble when ready to eat.

Nutrition