Vietnamese Noodles with Lemongrass Chicken

Ingredients:

Chicken marinade

• 1 tablespoon olive oil
• 1.5 lbs chicken thighs
• 1 stalk lemongrass
• 2 garlic cloves, chopped
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar

Nuoc Cham Sauce

• 1/4 cup fish sauce
• 4 tablespoons rice vinegar
• 2 tablespoons whit esufar
• 1/2 cup water
• 2 garlic cloves, chopped
• 1 red birds eye chili, finely chopped
• 3 tablespoons lime juice

Noodle Bowl

• 1/2 tablespoon olive oil
• 7 ounces vermicelli noodles
• 2 carrots
• 2 cucumbers
• 5 cups iceberg lettuce
• 3 cups bean sprouts
• Mint leafs
• Cilantro leafs
• Sliced red chili
• Lime wedges

Instructions:

Step one: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours

Step two: Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking)

Step three: Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total

Step four: Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces

Step five: Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes

Step six: Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together

Step seven: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges