PT60M Serves 4 2 chicken boneless, skinless thighs 1 package of uncooked rice stick noodles (Maifun) 2 cups bean sprouts 1 Persian cucumber, cut into thin strips 4 cups loosely packed mixed baby lettuce, thinly sliced 1/2 cup cilantro leaves 1/2 cup Thai basil,  leaves removed from stem 1/2 cup unsalted peanuts or other desired nut 1/4 cup crispy fried shallots 1 cup Nuoc Cham

Lemongrass Chicken Rice Noodle Bowl

Lemongrass chicken over a rice noodle the perfect Vietnamese comfort food. A spicy recipe from James Beard Award-winning cookbook author Andrea Nguyen.  Simple layers of fresh vegetables and herbs provide a refreshing crunch. The noodles sop up the flavor; and the homemade Nuoc Cham brings the Vietnamese flavors together for a truly authentic meal. Along with other Asian countries, Vietnam prefer the chopstick for their silverware. Use a Western style soup spoon which pairs nicely when served with this dish. If you can’t wheeled a chopstick a fork will do in a pinch.

 

Lemongrass chicken rice noodle bowl

Marinade:

1/4 cup of coarsely chopped lemongrass.

3 tablespoons chopped shallot

1 1/2 tablespoons light brown sugar

1 1/2 tablespoons grape seed oil

1 tablespoon chopped garlic

1 teaspoon soy sauce

1/4 teaspoon cayenne pepper or black pepper for a milder heat.

The Bowl:

2 chicken boneless, skinless thighs

1 package of uncooked rice stick noodles (Maifun)

2 cups bean sprouts

3 green onion thinly sliced on diagonal

1 Persian cucumber, cut into thin strips

4 cups loosely packed mixed baby lettuce, thinly sliced

1/2 cup cilantro leaves

1/2 cup Thai basil,  leaves removed from stem

1/2 cup unsalted peanuts or other desired nut

1/4 cup crispy fried shallots

1 cup Nuoc Cham

Nuoc Cham:

1/2 cup water

3 tablespoons fresh lime juice

2 tablespoon sugar

Combine in a small bowl, dilute the sugar and add more lime or sugar to taste.

Add..... 2 tablespoons rice vinegar

3 tablespoons fish sauce

2 tablespoons grated carrot

1 1/2 teaspoon minced garlic

1 thinly sliced jalapeño pepper

 

 

Marinade: Place all marinade ingredients in a food processor; pulse unit you have a slightly coarse puree. Transfer to a large bowl.

Salad: Cut each chicken thigh into a 3 x 1 inch strips. Add the chicken stripes to the marinade. Massage the marinade into the chicken pieces. Thread each piece onto a 5" skewer. Place each skewer onto a plate; let them stand at room temperature for 30 minutes.

While the chicken is marinading, boil the noodles in a pot of water until chewy. Drain and rinse under cold water; drain again. Divide lettuce, and bean sprouts, cucumbers, basil, green onions and cilantro on a large serving plate. Divide the noodles into 4 bowls. Set aside.

Lemongrass Chicken: Heat a grill pan over medium high. Lightly brush skewered chicken with oil. Place skewers on hot grill and cook. Turning occasionally, until chicken is slightly charred and cooked through,     8 -10 minutes.

Divide chicken among the noodle bowls. Allow guests to top with the preferred vegetables and end with peanuts; fried shallots.

Place Nuoc Cham in a small bowl; let diners dress and toss their own bowls.

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