These Vietnamese noodles with marinated lemongrass chicken drizzled with Nuoc Cham (Vietnamese sauce) are so refreshing and whet your appetite, especially in the summer. I especially love the chicken, it's full of fresh lemongrass flavor. This is one of my best summer dishes that I love to share with you.
Ingredients
CHICKEN AND MARINADE:
- 700~800g g / 1.3 - 1.6l b chicken thigh fillets
- 3 tbsp fish sauce (Note 1)
- 2 tbsp sugar
- 1/2 fresh lime juice (Note 2)
- 1 tbsp lemongrass paste or 1 stalk of fresh lemongrass, sliced or chopped
NOODLE BOWL:
- 300~400 g / 11 - 14 oz Vietnamese rice noodles (Tapioca stick) (Note 3)
- iceberg lettuce
- carrot and white radish pickles (Note 4)
- lime wedges
NUOC CHAM (VIETNAMESE NOODLE SAUCE):
- 1/2 cup water
- 1/4 cup fish sauce
- 4 tbsp apple cider vinegar (rice vinegar)
- 3 tbsp suagr
- 2 cloves garlic, chopped
- 1 fresh lime juice
- 1/2 fresh red chili or any chili sauce, chopped
Instructions
CHICKEN AND MARINADE:
- Put chicken in a zip bag, add fish sauce, sugar, lemongrass paste, and lime juice. Mix well. Marinate for at least 3 hours or overnight.
NOODLE BOWL:
- Bring a medium-sized pot of water to a boil, take the pot off the heat and add the Vietnamese rice noodles.
- Let the rice noodles soak in the water until they're soft, about 5 minutes. Drain in a bowl and let cool. Set aside.
NUOC CHAM (VIETNAMESE NOODLE SAUCE):
- Chop garlic and fresh chili and place in a bowl.
- Add sugar, fish sauce, apple cider vinegar, lime juice and water. Mix well and set aside.
COOK THE CHICKEN:
- Heat the pan over medium heat, pour in the oil and add the chicken. Don't turn it once the bottom side is golden brown.
- Turn it to the other side and fry it until it's cooked.
- After 2 minutes, cut the chicken into slices.
ASSEMBLY:
- Serve the chicken with rice noodles, slices of lettuce, carrots and white radishes pickles and drizzle the Vietnamese noodle sauce on top.
- Don't forget to squeeze a juicy lemon on top for refreshment.
Tips & Notes:
- Fish sauce - I recommend using fish sauce and not soy sauce or any other sauce to replace it. This is because its flavor is so umami that it cannot be substituted. And most Asian dishes use a lot of fish sauce. So you should have one in your refrigerator.
- Fresh lime juice - I recommend using fresh lime juice, it makes it taste even fresher.
- Vietnamese rice noodles (Tapioca stick) - If you can't find them. You can also use Asian vermicelli noodles.
- Carrot and white radish pickles - These are the traditional Vietnamese pickles that you can eat with most dishes. If you want to know how to prepare them, you can read my Mixed Vegetable Pickle With Vinegar And Sugar.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
