Vietnamese Noodles with Lemongrass Chicken

30 min4

Grilled lemongrass chicken served over vermicelli noodles with fresh vegetables, herbs, and a tangy fish sauce dressing.

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prepPreheat fry pan or BBQ to medium heat
600–800 g / 1.2–1.6 lb skinless boneless chicken thigh fillets	Marinate chicken 1–24 hrs	Cook chicken 6–8 min until golden	Rest chicken 5 min, slice thin	Assemble bowls with noodles, vegetables, chicken & sauce
1 stalk lemongrass, white part only, bruised and sliced
2 garlic cloves, finely chopped
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp brown sugar
1/2 tbsp vegetable oil
60 ml fish sauce	Make Nuoc Cham sauce, set aside 20 min
60 ml rice vinegar
25 g white sugar
120 ml water
2 garlic cloves, finely chopped
1 red bird's eye chilli, finely chopped
45 ml lime juice
200 g dried vermicelli noodles	Soak noodles 3 min, drain & rinse
2 carrots, julienned
2 cucumbers, julienned (optional: remove seeds)
150 g iceberg lettuce, finely sliced
100 g bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli (for garnish, optional)
Lime wedges (to serve, optional)

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