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, julienned, ≈250 g
- 1 daikon, small, julienned, ≈450 g
- 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
In a large bowl, combine the finely minced lemongrass, finely minced shallots, minced garlic cloves, grated fresh ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix thoroughly until well combined.
⏱️ 5 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, for maximum flavor.
⏱️ 5 min
- 3
While the chicken marinates, prepare the Nuoc Cham. In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice. Add the finely minced garlic cloves and finely chopped bird’s eye chilies. Taste and adjust the seasoning as desired, adding more lime for tartness, more sugar for sweetness, or more chili for heat.
⏱️ 10 min
- 4
Prepare the pickled carrot and daikon. Julienne the carrots and daikon. In a bowl, toss the julienned vegetables with kosher salt and let them rest for 10 minutes until they soften.
⏱️ 15 min
- 5
Rinse the salted vegetables thoroughly under cold water, then drain them well. Gently squeeze out any excess water from the carrots and daikon.
⏱️ 5 min
- 6
In a separate bowl, whisk together the sugar, white vinegar, and warm water for the brine until the sugar is completely dissolved.
⏱️ 5 min
- 7
Pack the rinsed and squeezed vegetables into a clean jar. Pour the prepared brine over the vegetables, ensuring they are fully submerged. If any vegetables float, gently press them down. Seal the jar and let the pickles sit at room temperature for 1 hour, or refrigerate for several hours or overnight for the best flavor.
⏱️ 5 min
- 8
Heat a skillet or grill pan over medium heat. Lightly oil the pan if needed to prevent sticking.
⏱️ 1 min
- 9
Place the marinated chicken thighs smooth side down in the hot pan. Cook for 5–6 minutes per side, or until the chicken is golden brown, caramelized, and slightly charred. During the last minute of cooking, spoon a little of the leftover marinade over the chicken to create a glossy finish.
⏱️ 12 min
- 10
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing or serving whole. Assemble your vermicelli bowls with cooked vermicelli noodles, fresh herbs, the lemongrass chicken, pickled carrot and daikon, and a generous drizzle of Nuoc Cham.
⏱️ 2 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, julienned, ≈250 g
- 1 daikon, small, julienned, ≈450 g
- 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
In a large bowl, combine the finely minced lemongrass, finely minced shallots, minced garlic cloves, grated fresh ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and neutral oil. Mix thoroughly until well combined.
⏱️ 5 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, for maximum flavor.
⏱️ 5 min - 3
While the chicken marinates, prepare the Nuoc Cham. In a small bowl, dissolve the sugar in the warm water. Stir in the fish sauce and lime juice. Add the finely minced garlic cloves and finely chopped bird’s eye chilies. Taste and adjust the seasoning as desired, adding more lime for tartness, more sugar for sweetness, or more chili for heat.
⏱️ 10 min - 4
Prepare the pickled carrot and daikon. Julienne the carrots and daikon. In a bowl, toss the julienned vegetables with kosher salt and let them rest for 10 minutes until they soften.
⏱️ 15 min - 5
Rinse the salted vegetables thoroughly under cold water, then drain them well. Gently squeeze out any excess water from the carrots and daikon.
⏱️ 5 min - 6
In a separate bowl, whisk together the sugar, white vinegar, and warm water for the brine until the sugar is completely dissolved.
⏱️ 5 min - 7
Pack the rinsed and squeezed vegetables into a clean jar. Pour the prepared brine over the vegetables, ensuring they are fully submerged. If any vegetables float, gently press them down. Seal the jar and let the pickles sit at room temperature for 1 hour, or refrigerate for several hours or overnight for the best flavor.
⏱️ 5 min - 8
Heat a skillet or grill pan over medium heat. Lightly oil the pan if needed to prevent sticking.
⏱️ 1 min - 9
Place the marinated chicken thighs smooth side down in the hot pan. Cook for 5–6 minutes per side, or until the chicken is golden brown, caramelized, and slightly charred. During the last minute of cooking, spoon a little of the leftover marinade over the chicken to create a glossy finish.
⏱️ 12 min - 10
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing or serving whole. Assemble your vermicelli bowls with cooked vermicelli noodles, fresh herbs, the lemongrass chicken, pickled carrot and daikon, and a generous drizzle of Nuoc Cham.
⏱️ 2 min