Rice Noodle Bowl

Vietnamese rice noodle bowl is the perfect 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 prefers the chopstick for their silverware. Use a Western-style soup spoon that pairs nicely when served with this dish. If you can’t wheel a chopstick a fork will do in a pinch.

Marinade:

1/4 cup coarsely chopped lemongrass (from 1 medium stalk)

3 tablespoons coarsely chopped shallot

1 1/2 tablespoons granulated sugar or 2 tablespoons light brown sugar

1 1/2 tablespoons canola oil or other neutral oil (such as grapeseed)

1 1/2 tablespoons fish sauce (such as Three Crabs)

1 tablespoon chopped garlic

1 teaspoon soy sauce

3/8 teaspoon cayenne pepper or black pepper

Salad Bowl:

1 1/4 pounds boneless, skinless chicken thighs

1 (6- to 8-ounce) package of uncooked rice stick noodles or 1 (10- to 12-ounce) package of uncooked rice capellini pasta or thin spaghetti

4 cups loosely packed mixed baby lettuces or soft-leaf lettuce leaves (such as butter, Boston, or green leaf), thinly sliced

1 (2-ounce) Persian cucumber, shaved into thin strips (optional)

1/2 cup torn fresh cilantro, divided

1/2 cup torn fresh mint, basil, and/or dill, divided

Canola oil or other neutral oil (such as grapeseed), for grilling

2/3 cup unsalted roasted peanuts or cashews, coarsely chopped

1/4 cup crispy fried shallots or onions (optional)

Nuoc Cham:

1/2 cup warm water, plus more as needed

3 tablespoons fresh lime juice (from 2 limes), plus more to taste

2 tablespoons granulated sugar or 3 to 4 tablespoons pure maple syrup, plus more to taste

2 teaspoons rice vinegar (optional)

3 tablespoons fish sauce, plus more to taste

Instructions:

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 3 x 1-inch strips. Add the chicken strips 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 marinating, 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 a 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.

Rice Noodle Bowl

Marinade:

Salad Bowl:

Nuoc Cham:

Instructions:

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