Vietnamese Noodles with Lemongrass Chicken

Name: Mie Vietnam dengan Ayam Serai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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 g arlic 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; 1/4 cup fish sauce ((Note 3)); 4 tbsp rice vinegar; 2 tbsp white sugar; 1/2 cup water; 2 g arlic cloves (, finely chopped); 1 red birds eye chilli (, finely chopped (Note 4)); 3 tbsp lime juice; 1/2 tbsp oil; 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))

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (238) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi

Ingredients

4 servings

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 g arlic 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
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 g arlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
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))

Steps

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Heat 1/2 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.
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.
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.
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!