Vietnamese Lemongrass Chicken Vermicelli Bowl
Vietnamese Lemongrass Chicken Vermicelli Bowl
Ingredients
For the Chicken
- 6 boneless chicken thighs, about 750–900g
For the Marinade
- 2 tablespoons lemongrass, finely minced (white part only)
- 2 tablespoons shallots, finely minced
- 6 garlic cloves, minced
- 1 1/2 teaspoons fresh ginger, grated
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons neutral oil
For the Nuoc Cham (Vietnamese Dipping Sauce)
- 1/4 cup warm water
- 2 1/2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 garlic cloves, finely minced
- 2 bird’s eye chilies, finely chopped (adjust to taste)
For the Vietnamese Pickled Carrot & Daikon (Đồ Chua)
- 2 carrots, medium (≈250 g), julienned
- 1 daikon, small (≈450 g), julienned
- 1 teaspoon kosher salt, for pre-salting
For the Brine (1:1:1)
- 1 cup sugar, (200 g)
- 1 cup white vinegar, (240 ml)
- 1 cup warm water, (240 ml)
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the finely minced lemongrass, finely minced shallots, minced garlic, grated fresh ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix thoroughly until well combined.
⏱️ 10 min
- 2
Add the boneless chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop.
⏱️ 5 min
- 3
While the chicken marinates, prepare the Nuoc Cham dipping sauce: In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice. Then, add the finely minced garlic and finely chopped bird’s eye chilies. Taste and adjust seasoning as needed, adding more lime for tartness, more sugar for sweetness, or more chili for heat.
⏱️ 10 min
- 4
Prepare the pickled carrot and daikon (Đồ Chua): Julienne the carrots and daikon. In a bowl, toss the julienned vegetables with kosher salt and let them rest for 10 minutes until they have softened.
⏱️ 10 min
- 5
Rinse the salted carrots and daikon thoroughly under cold water, then drain well. Gently squeeze out any excess water from the vegetables.
⏱️ 5 min
- 6
Prepare the brine for the pickles: In another bowl, whisk together the sugar, white vinegar, and warm water until the sugar is completely dissolved.
⏱️ 5 min
- 7
Pack the rinsed and squeezed carrots and daikon into a clean jar. Pour the prepared brine over the vegetables, ensuring they are fully submerged. If the vegetables float, gently press them down. Seal the jar and let the pickles sit at room temperature for at least 1 hour, or refrigerate for several hours or overnight for the best flavor.
⏱️ 5 min
- 8
Cook the chicken: Heat a skillet or grill pan over medium heat. Lightly oil the pan if needed. Place the marinated chicken thighs smooth side down in the hot pan.
⏱️ 1 min
- 9
Cook the chicken for 5-6 minutes per side, until golden brown, caramelized, and slightly charred. During the last minute of cooking, spoon a little of the leftover marinade over the chicken for a glossy finish.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken Vermicelli Bowl
For the Chicken
- 6 boneless chicken thighs, about 750–900g
For the Marinade
- 2 tablespoons lemongrass, finely minced (white part only)
- 2 tablespoons shallots, finely minced
- 6 garlic cloves, minced
- 1 1/2 teaspoons fresh ginger, grated
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons neutral oil
For the Nuoc Cham (Vietnamese Dipping Sauce)
- 1/4 cup warm water
- 2 1/2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 garlic cloves, finely minced
- 2 bird’s eye chilies, finely chopped (adjust to taste)
For the Vietnamese Pickled Carrot & Daikon (Đồ Chua)
- 2 carrots, medium (≈250 g), julienned
- 1 daikon, small (≈450 g), julienned
- 1 teaspoon kosher salt, for pre-salting
For the Brine (1:1:1)
- 1 cup sugar, (200 g)
- 1 cup white vinegar, (240 ml)
- 1 cup warm water, (240 ml)
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the finely minced lemongrass, finely minced shallots, minced garlic, grated fresh ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix thoroughly until well combined.
⏱️ 10 min - 2
Add the boneless chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop.
⏱️ 5 min - 3
While the chicken marinates, prepare the Nuoc Cham dipping sauce: In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice. Then, add the finely minced garlic and finely chopped bird’s eye chilies. Taste and adjust seasoning as needed, adding more lime for tartness, more sugar for sweetness, or more chili for heat.
⏱️ 10 min - 4
Prepare the pickled carrot and daikon (Đồ Chua): Julienne the carrots and daikon. In a bowl, toss the julienned vegetables with kosher salt and let them rest for 10 minutes until they have softened.
⏱️ 10 min - 5
Rinse the salted carrots and daikon thoroughly under cold water, then drain well. Gently squeeze out any excess water from the vegetables.
⏱️ 5 min - 6
Prepare the brine for the pickles: In another bowl, whisk together the sugar, white vinegar, and warm water until the sugar is completely dissolved.
⏱️ 5 min - 7
Pack the rinsed and squeezed carrots and daikon into a clean jar. Pour the prepared brine over the vegetables, ensuring they are fully submerged. If the vegetables float, gently press them down. Seal the jar and let the pickles sit at room temperature for at least 1 hour, or refrigerate for several hours or overnight for the best flavor.
⏱️ 5 min - 8
Cook the chicken: Heat a skillet or grill pan over medium heat. Lightly oil the pan if needed. Place the marinated chicken thighs smooth side down in the hot pan.
⏱️ 1 min - 9
Cook the chicken for 5-6 minutes per side, until golden brown, caramelized, and slightly charred. During the last minute of cooking, spoon a little of the leftover marinade over the chicken for a glossy finish.
⏱️ 12 min