Vietnamese Lemongrass Chicken Noodle Bowl
At first glance, the name of this recipe probably had you thinking about soup. It’s more like a salad with big chunky pieces and bright noodles, but if you have a blender you could probably make it a soup too. It wouldn’t taste very good, and it would probably be room temperature at best, but it would be soup. Jeff loved this recipe. He said it was fun to make, fun to put together, and fun to eat. He also thinks it can be an especially pretty recipe, it you take the time to really put it together in a way that is aesthetically pleasing.
In this recipe we used caster sugar, which is essentially a sugar that falls between he grain size of granulated sugar and powdered sugar. If you don’t have access to this type of sugar, you can make it yourself at home in a grinder. The grains won’t be as uniform as store bought caster sugar, but that’s okay. Keep an eye on it while you’re grinding it though, you don’t want to accidentally wind up with homemade powdered sugar.
Our taste testers enjoyed the chicken, but the noodles were subject to a lot more conversation. Their vibrant color was the thing on everyone’s minds. They were also kind of fun to just play with, but that’s beside the point. If you are not particularly fond of chicken, you could also substitute that for tofu or even shrimp in this recipe.
This recipe is perfect for the summer, with its refreshing flavors and deliciously crisp ingredients. The contrast between the warm meat and the cooler temperature of the other ingredients is an interesting experience when eating this dish.
- For the Chicken:
- 4 small chicken breasts or 2 large split into 4 pieces
- 2 Tbsp lemongrass paste
- 3 garlic cloves
- 3 Thai Chiles
- 4 Tbsp olive oil
- 2 tsp sesame oil
- 2 Tbsp soy sauce
- 2 tsp sugar
- For the Dressing:
- 2 Tbsp caster sugar
- Juice of 1 lemon
- 2 Tbsp soy sauce
- 1 garlic clove
- 6 Tbsp water
- 1 Thai Chile
- For the Bowl:
- 1 8 oz package vermicelli rice noodles
- Baby lettuce leaves
- 1 cucumber, sliced into match sticks
- 2 carrots, sliced into match sticks
- Cilantro leaves
- Mint leaves
- In a food processor, combine lemongrass paste, garlic, chiles, olive oil, sesame oil, soy sauce, and sugar. Process until smooth.
- Place chicken breasts and marinade inside a freezer bag and marinate in refrigerator for 3 hours or even overnight if possible.
- In a skillet or grill over medium, cook chicken to an internal temperature to 165 degrees.
- While the chicken is cooking, combine the ingredients for the dressing together, and set aside.
- Remove from heat, and let sit for 5 minutes. Slice thinly on the bias. Set aside.
- While you’re waiting for the chicken to cool, cook noodles as directed on package. Usually 3 minutes in a pot of rapidly boiling water.
- When assembling the finished dish, you can use a large bowl for everyone to scoop out of or small individual sized bowls.
- Place lettuce leaves in the bottom of the bowl.
- Place noodles on top of lettuce.
- Assemble the vegetables, chicken and herbs as desired and serve with dressing!