Vietnamese Style Lemongrass Grilled Chicken and Noodle Bowl

Ingredients

• 1 ½ lb chicken thighs(paid link)
• 3 stalk lemongrass stalks(paid link)
• 4 clove garlic(paid link)
• 2 shallots(paid link)
• ¼ cup fish sauce(paid link)
• 2 tbsp honey(paid link)
• 1 tbsp soy sauce(paid link)
• 1 tbsp rice vinegar(paid link)
• 1 tsp sesame oil(paid link)
• 12 oz vermicelli noodles(paid link)
• 1 cucumber(paid link)
• 2 medium carrots(paid link)
• ½ medium daikon radish(paid link)
• 1 tbsp sugar(paid link)
• ¼ cup water(paid link)
• 1 lime(paid link)
• ½ cup mint leaves(paid link)
• ½ cup cilantro leaves(paid link)
• ½ cup basil leaves(paid link)
• 4 stalk scallions(paid link)
• 1 tbsp vegetable oil(paid link)

Instructions

1. 1

   Prepare the lemongrass marinade: Finely chop the tender parts of the lemongrass stalks. Mince the garlic and shallots. In a bowl, combine chopped lemongrass, minced garlic and shallots, fish sauce, honey, soy sauce, rice vinegar, and sesame oil. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. 2

   Prepare the pickled vegetables: Peel and julienne the carrots and daikon radish. In a small bowl, combine 1 tbsp sugar, 1/4 cup water, and 1 tbsp rice vinegar. Add the julienned carrots and daikon, toss to coat, and let sit for at least 15 minutes.

3. 3

   Cook the vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.

4. 4

   Grill the chicken: Preheat grill to medium-high heat. Lightly oil the grill grates. Grill chicken thighs for 5-7 minutes per side, or until cooked through and nicely charred. Let rest for a few minutes, then slice.

5. 5

   Assemble the bowls: Divide the cooked vermicelli noodles among four bowls. Top with sliced grilled chicken, pickled vegetables, sliced cucumber, and a generous amount of fresh mint, cilantro, and basil. Garnish with chopped scallions. Serve with lime wedges and nuoc cham dressing on the side.

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