Our challenge for you was to try a new fruit or veggie, or dish!
This Vietnamese Lemongrass Chicken Noodle bowl is full of veggies, protein, and flavour.
It might look like a bit of work, but there are a lot of repeat ingredients in this recipe. A few minutes of chopping and cooking your chicken, and you’ll have a delicious, nutritious, and unique meal!
CHICKEN & MARINADE
- ▢ 1.5 – 2lb chicken thigh fillets (skinless is best!)
- ▢ 1 stalk lemongrass (If you can’t find fresh lemongrass, you can also try lemongrass paste)
- ▢ 2 garlic cloves , finely chopped or minced
- ▢ 3 tbsp lime juice
- ▢ 2 tbsp fish sauce
- ▢ 1 tbsp soy sauce or coconut aminos
- ▢ 2 tbsp maple syrup
- ▢ 1 tbsp olive oil
NUOC CHAM (VIETNAMESE SAUCE)
- ▢ 1/4 cup fish sauce
- ▢ 4 tbsp rice vinegar
- ▢ 1/2 cup water
- ▢ 3 garlic cloves , finely chopped
- ▢ 1 red birds eye chilli (If you’re sensitive to spice, try and avoid the seeds)
- ▢ 4 tbsp lime juice
- ▢ 1/2 tbsp olive oil
- ▢ A bundle of vermicelli noodles
- ▢ 3 carrots, sliced in small, thin slices, or grated
- ▢ 2 cucumbers , julienned
- ▢ 3 cups bean sprouts
- ▢ Handful of mint leaves
- ▢ Handful of cilantro/coriander (optional if you think it tastes like soap 😉
- ▢ Lime wedges to garnish
- Slice chicken in small (1-inch) pieces and cover in marinade for at least 2 hours (overnight if you think ahead!). Once marinated, fry in pan until cooked through.
NUOC CHAM SAUCE
- Combine the Nuoc Cham ingredients and mix well – have a little taste and adjust any spices or juices as needed. It should be fairly strong in flavour to give your dish a good punch!
- Boil water and place noodles in a large bowl. Once boiled, pour the hot water over the vermicelli noodles and let sit for about 3 minutes, or until noodles are softened.
- Once each step is complete, add chicken, veggies, and noodles to a bowl, and pour the Nuoc Cham sauce overtop. Garnish as you like!
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