Description
This Vietnamese Lemongrass Chicken Noodles recipe features tender, juicy chicken thigh fillets marinated in a vibrant blend of fresh lemongrass, garlic, lime juice, fish sauce, and soy sauce. Served over delicate vermicelli noodles and fresh vegetables, this dish is a perfect balance of tangy, savory, and sweet flavors, garnished with fresh mint and cilantro for an authentic Vietnamese experience.
Ingredients
Scale
Chicken and Marinade
- 500 grams Chicken Thigh Fillets (Skinless and boneless cuts recommended)
- 2 stalks Lemongrass (Chopped; use fresh for best flavor)
- 3 cloves Garlic (Minced for even flavor distribution)
- 2 tablespoons Lime Juice (Freshly squeezed for maximum zest)
- 2 tablespoons Fish Sauce (For umami depth; soy sauce can be a substitute)
- 1 tablespoon Soy Sauce (All-purpose or light soy works)
- 1 tablespoon Brown Sugar (Coconut sugar is a healthier option)
- 2 tablespoons Vegetable Oil (For cooking chicken)
Sauce and Noodles
- 3 tablespoons Rice Vinegar (Key ingredient for flavor)
- 2 tablespoons White Sugar (Adjust to taste)
- 200 grams Vermicelli Noodles (Gluten-free option available)
Fresh Vegetables and Garnish
- 1 cup Fresh Vegetables (Carrots, cucumbers, lettuce, bean sprouts)
- 1/2 cup Mint and Cilantro (Fresh herbs for garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, combine chopped lemongrass, minced garlic, lime juice, fish sauce, soy sauce, and brown sugar. Mix thoroughly until the sugar dissolves, creating a fragrant and balanced marinade for the chicken.
- Marinate the Chicken: Add the chicken thigh fillets to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour, to allow the flavors to infuse deeply into the meat.
- Cook the Vermicelli Noodles: While the chicken marinates, cook the vermicelli noodles according to the package instructions, typically soaking in hot water for about 5 minutes until soft. Drain and set aside.
- Prepare the Sauce: In a small bowl, whisk together rice vinegar and white sugar until the sugar dissolves completely. Adjust the sweetness according to your preference. This sauce will be drizzled over the final assembly to tie the flavors together.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Once hot, add the marinated chicken thighs and cook for 5-7 minutes on each side or until fully cooked and slightly caramelized. Remove from heat and slice into bite-sized pieces.
- Assemble the Dish: In serving bowls, place a portion of cooked vermicelli noodles, then top with fresh vegetables including carrots, cucumbers, lettuce, and bean sprouts. Arrange the sliced chicken on top and sprinkle with fresh mint and cilantro.
- Finish with Sauce: Drizzle the prepared rice vinegar and sugar sauce over the noodles, vegetables, and chicken. Toss gently or serve as is for guests to mix according to their taste. Serve immediately to enjoy the vibrant flavors at their best.
Notes
- For best flavor, use fresh lemongrass and freshly squeezed lime juice.
- Marinating the chicken for at least 30 minutes improves juiciness and flavor depth.
- Gluten-free vermicelli noodles are available for dietary preferences.
- Adjust the sugar in the dipping sauce according to your sweetness preference.
- Can substitute chicken with tofu for a vegetarian option, adjusting cooking time accordingly.
