Vietnamese Lemongrass Chicken Noodle Bowls
These restaurant-style Vietnamese Chicken Noodle Bowls are easy to customize with your preferred protein, veggies, herbs and garnishes -- so feel free to get creative and add whatever sounds good!
Foto: Gimme Some Oven — AliIngredients
- 1 batch lemongrass chicken (or see alternatives below)
- 7 ounces rice vermicelli noodles
- 1 English cucumber, thinly sliced
- 2 medium carrots, julienned
- 4 cups shredded lettuce (or spring greens)
- 2 cups bean sprouts
- lots of fresh herbs (cilantro, mint, and/or Thai basil)
- garnishes: lime wedges, chopped peanuts, thinly-sliced Thai bird chiles (optional)
- 1/4 cup warm water
- 3 -4 tablespoons honey (or your desired sweetener)
- 1/3 cup freshly-squeezed lime juice
- 3 tablespoons fish sauce
- 2 g arlic cloves, finely-minced
- 1 Thai bird chile, finely-minced (optional)
Steps
Cook the lemongrass chicken according to recipe instructions.
Cook the noodles al dente according to package instructions, then drain. (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved. Add in the remaining sauce ingredients and whisk until combined. Set aside.
In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs. Top with your desired garnishes.
Then serve warm, drizzled with however much of the sauce you prefer.
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