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–+ servings

Vietnamese Noodle Bowl with Chicken

A vibrant dish featuring tender lemongrass chicken paired with fresh vegetables and aromatic herbs, all tossed in a delicious homemade Vietnamese sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1/2 tablespoon vegetable oil For sautéing the chicken.
  • 1 tablespoon soy sauce Adds depth of flavor to the marinade.
  • 1/2 tablespoon fish sauce A key ingredient in Vietnamese cooking for umami flavor.
  • 1/2 tablespoon sesame oil Provides a nutty aroma and taste to the dish.
  • 1/2 tablespoon brown sugar or honey Balances the savory elements of the sauce.
  • 1-2 cloves garlic Freshly minced for extra flavor.
  • 1 stalk lemongrass Cut into 3-inch pieces, infuses aromatic citrus notes into the chicken.
  • 1/2 small onion Enhances the overall flavor profile when cooked.
  • 1 lb. boneless and skinless chicken breast or thighs Cut into 1.5-inch thick cubes.
  • 8 oz. dried vermicelli noodles The base of your noodle bowl, light and chewy.
  • 1 medium cucumber Julienned, adds crunch and freshness to the bowl.
  • 2 medium carrots Julienned, for color and sweetness.
  • 1/4 cup fresh cilantro Coarsely chopped, brightens up the dish with herbal notes.
  • 1 tablespoon roasted peanuts For an added crunch and richness.
  • 1 lime wedged For serving, a squeeze adds acidity and brightness.
  • 2 tablespoons fish sauce For the dressing, enhancing umami flavors further.
  • 2 tablespoons rice vinegar Adds tanginess to balance the sauce's sweetness.
  • 1/4 cup water To adjust the consistency of the sauce if necessary.
  • 1 teaspoon sesame oil To finish off the dressing with nutty flavor notes.
  • 1 tablespoon granulated sugar Sweetens the dressing slightly for balance.
  • 1/4 teaspoon ground black pepper or white pepper For seasoning according to preference.
  • 1/2 teaspoon red chili Finely chopped, or to taste, to add heat if desired.

Method
 

  1. In a mixing bowl, combine vegetable oil, soy sauce, fish sauce, sesame oil, brown sugar or honey, minced garlic, and lemongrass pieces together to create a flavorful marinade for your chicken cubes.
  2. Cook dried vermicelli noodles according to package instructions until al dente; rinse under cold water and drain well before setting aside.
  3. Heat a pan over medium-high heat and sauté marinated chicken along with sliced onion until cooked through and golden brown; remove from heat once done.
  4. In serving bowls, layer cooked vermicelli noodles at the bottom followed by sautéed chicken pieces, julienned cucumber, carrots, fresh cilantro, and roasted peanuts on top.
  5. Whisk together fish sauce, rice vinegar, water, sesame oil, granulated sugar, black or white pepper, and red chili in a small bowl until well combined; drizzle over your assembled bowls.
  6. Add lime wedges on each bowl for squeezing over before serving; mix everything together just before enjoying this nutritious meal!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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