Description
A flavorful Vietnamese noodle dish featuring tender chicken marinated in lemongrass and spices, served over rice vermicelli with fresh herbs and a savory dipping sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 2 stalks lemongrass, minced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 oz rice vermicelli noodles
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped peanuts (optional)
- Lime wedges, for serving
- Dipping sauce (fish sauce, lime juice, sugar, water, chili peppers)
Instructions
- In a bowl, combine chicken, lemongrass, garlic, fish sauce, soy sauce, sugar, and black pepper. Marinate for at least 30 minutes.
- Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated chicken and stir-fry until cooked through and lightly browned.
- Divide noodles among serving bowls.
- Top with stir-fried chicken.
- Garnish with cilantro, mint, basil, and peanuts if desired.
- Serve with lime wedges and dipping sauce.
Notes
- For a spicier dish, add sliced chili peppers to the marinade or dipping sauce.
- You can substitute chicken breast for thighs, but thighs will remain more tender.
- Prepare the dipping sauce by whisking together 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon sugar, 2 tablespoons water, and minced chili peppers to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Vietnamese noodles, lemongrass chicken, chicken stir-fry, rice vermicelli, Asian noodles