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 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
3 tablespoons fish sauce, plus more to taste
Instructions: