Vietnamese-style Chicken Vermicelli bowls are loaded with grilled lemongrass chicken, crispy veggies, rice noodles, and fresh herbs with a tangy Vietnamese-inspired dressing. This is a great recipe for meal prep or feeding a crowd and perfect for warm summer nights.
1 1/2lbsboneless skinless chicken thighs, trimmed of excess fat
1/2cupsoy sauce
1/4cupwater
1lemongrass stalk, end and tough outer leaves removed, roughly chopped
3garlic cloves
1inch fresh ginger, peeled and chopped
2tablespoonsbrown sugar
2tablespoonsfish sauce
2thai chilies, chopped
Tangy Vietnamese-Style Dressing
1/2cupsweet chili sauce, like Mae ploy
3tablespoonsfish sauce
2tablespoonsfresh lime juice
1tablespoonsoy sauce
2tablepoonsrice wine vinegar
1-2Thai chilies, minced
1/4cupwater
Noodle Bowls
8ozdried vermicelli noodles
2baby cucumbers, cut into matchsticks
2cupsshredded cabbage
2carrots, peeled and shredded
1/2cupcilantro leaves
1/3cupmint leaves
1lime, cut into wedges
Instructions
Lemongrass Chicken
Place the chicken thighs in a large ziplock bag. Combine the remaining ingredients in a blender and blend until smooth. Pour the marinade over the chicken and seal the bag, pressing out as much air as possible. Marinate in the fridge for at least 1 hour, up to 48 hours.
Heat a grill or grill pan over medium-high heat. Grill the chicken for 4-5 minutes per side, until cooked through to 165 F internally. Let the chicken rest for 5-10 minutes, then slice.
Dressing
Whisk together the dressing ingredients until smooth. If you're averse to fish sauce, you can use less. Adjust soy sauce or salt to taste.
Noodle Bowls
Cook the rice vermicelli according to package instructions, drain, and rinse with cold water to keep the noodles from sticking together.
Divide the noodles among bowls, top with chopped veggies, herbs, and sliced chicken. Drizzle with dressing as desired and serve with lime wedges on the side.