Vietnamese Lemongrass Chicken Bowls
Published Date:
4/3/2026
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tablespoons lemongrass, finely minced
3 cloves garlic, minced
2 tablespoons shallot, finely chopped
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon avocado oil
1 tablespoon brown sugar
8 oz vermicelli rice noodles
1 cup cucumber, julienned
1 cup carrots, shredded
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/4 cup roasted peanuts, chopped
1/4 cup Nuoc Cham dressing
Instructions
In a large bowl, whisk together the minced lemongrass, garlic, shallot, fish sauce, soy sauce, avocado oil, and brown sugar.
Add the chicken thighs to the bowl with the marinade, tossing to coat completely. Let it sit for at least 30 minutes, or up to 24 hours in the refrigerator.
Boil the vermicelli rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until charred and cooked through.
Remove the chicken from the heat, let it rest for 5 minutes, then slice into thin strips.
Divide the cooked noodles among four bowls. Top each with sliced chicken, julienned cucumber, shredded carrots, cilantro, and mint.
Sprinkle chopped roasted peanuts over the top of each bowl and drizzle generously with Nuoc Cham dressing just before serving.
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