Description
A comforting and colorful Vietnamese noodle bowl filled with marinated lemongrass chicken, fresh vegetables, and vibrant herbs.
Ingredients
Scale
- 1 lb chicken breast
- 2 tablespoons lemongrass paste
- 8 oz vermicelli noodles
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup red cabbage, shredded
- 1 cup fresh herbs (e.g., mint, cilantro)
- 1/4 cup nuoc cham sauce
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, combine the chicken breast with the lemongrass paste, and season with salt and pepper. Let it marinate for at least 30 minutes.
- Cook the noodles: Prepare the vermicelli noodles according to the package instructions. Rinse them under cold water to stop the cooking process.
- Grill or pan-fry the chicken: Heat your grill or frying pan over medium-high heat. Cook the chicken until it’s golden brown, about 5-7 minutes per side. Let it rest and then slice it thinly.
- Assemble the bowl: In a large serving bowl, layer the cooked noodles, cucumber, carrots, and cabbage. Add the sliced chicken and sprinkle with fresh herbs.
- Dress it up: Drizzle the nuoc cham sauce over the bowl and toss everything together.
- Serve: Enjoy chilled or at room temperature.
Notes
Marinate the chicken overnight for deeper flavor. The bowl can be stored in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg