Fresh lemongrass is best here, but if you can’t find it, then lemongrass paste works well too.

Ingredients

CHICKEN AND MARINADE

  • ▢ 600 – 800g / 1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
  • ▢ 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
  • ▢ 2 garlic cloves , finely chopped or minced
  • ▢ 2 tbsp lime juice
  • ▢ 2 tbsp fish sauce (Note 2)
  • ▢ 1 tbsp soy sauce (all purpose or light, NOT dark soy)
  • ▢ 2 tbsp brown sugar
  • ▢ 1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

  1. ▢ 1/4 cup fish sauce (Note 3)
  2. ▢ 4 tbsp rice vinegar
  3. ▢ 2 tbsp white sugar
  4. ▢ 1/2 cup water
  5. ▢ 2 garlic cloves , finely chopped
  6. ▢ 1 red birds eye chilli , finely chopped (or red pepper flakes)
  7. ▢ 3 tbsp lime juice

NOODLE BOWL

  • ▢ 200 g / 7 oz vermicelli noodles , dried
  • ▢ 2 carrots , julienned
  • ▢ 2 cucumbers , julienned (optional: remove seeds)
  • ▢ 5 cups iceberg lettuce , finely sliced
  • ▢ 3 cups bean sprouts
  • ▢ Handful of mint leaves
  • ▢ Handful of cilantro/coriander
  • ▢ Sliced red chilli (for garnish – optional)
  • ▢ Lime wedges (to serve – optional but recommended)

Instructions

LEMONGRASS CHICKEN

  • Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
  • Heat 1 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
  • Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. 
  • Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.

NUOC CHAM SAUCE

  • Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.

ASSEMBLE

  • Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
  • Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.

Note: After marinating the chicken, I placed it in the pan and cooked each side until golden brown. I didn’t shake off the marinade and brushed more on while it was cooking. Since I used the whole thigh with skin, I then oven roasted it for about 15 minutes at 400* to make sure it was ready. Served it whole on top of noodles. 🙂