Recipes

Lemongrass Chicken Noodle Bowl

Published: 

Lemongrass Chicken Noodle Bowl

Ingredients

For the Chicken

  • 1 stalk fresh lemongrass
  • 1 shallot, coarsely chopped
  • 2 cloves garlic
  • 2 tbsp fish sauce
  • 2 tbsp canola oil, divided
  • 1 tbsp brown sugar
  • ¼ tsp freshly ground black pepper
  • ½ tsp kosher salt
  • 8 boneless skinless chicken thighs

For the Dipping Sauce

  • ⅓ cup boiling water
  • ¼ cup granulated sugar
  • ¼ cup fish sauce
  • 3 tbsp lime juice (or more to taste)
  • 1 garlic clove, smashed and finely chopped
  • 1 Thai bird’s eye chili, finely minced

For the Pickled Daikon/Carrots

  • 1 cup, peeled and julienned carrots
  • 1 cup, peeled and julienned daikon radish
  • 1 cup water
  • 1 cup white vinegar
  • ⅓ cup sugar
  • 1 tsp kosher salt

To Assemble

  • 1 package rice vermicelli, cooked to package instructions, rinsed in cold water and drained
  • 1 cup julienned cucumbers
  • 1 cup thinly sliced lettuce
  • ½ cup fresh mint leaves
  • ½ cup chopped roasted peanuts

Directions

  1. Slice off the root of the lemongrass, and discard. Then thinly slice the first 2 inches from the root, and place in a mini-food processor followed by the shallot, and garlic. Process until finely ground. Add the fish sauce, 1 tbsp canola oil, brown sugar, black pepper, and kosher salt. Blend until fairly smooth.
  2. Place the chicken thighs in a bowl, and cover with the marinade. Mix well to coat. Then cover with plastic wrap and marinate in the fridge for 30 minutes to 8 hours.
  3. Heat a grill pan/frying pan on medium heat and add the remaining 1 tbsp of canola oil. Once hot, scrape off any excess marinade from the chicken and lay it into the pan, ensuring not to crowd the pan. Cook for 5-6 minutes on each side or until browned, and completely cooked through to the middle. Remove from the pan, and rest for 10 minutes. Then slice.
  4. To prepare the dressing, add the boiling water, sugar, and fish sauce to a small bowl. Stir well to dissolve the sugar. Then add the garlic, lime juice, and chilis. Mix well.
  5. To prepare the pickles, place the julienned carrots and daikon radish in a bowl. Add the water, vinegar, sugar and salt to a small saucepan and bring to a simmer to dissolve the sugar. Then pour over the vegetables. Let the pickles cool to room temperature.
  6. To assemble, arrange the cooked rice noodles on the base of a bowl and top with the grilled chicken, cucumber, lettuce, mint leaves, and roasted peanuts.
  7. Pour some of the dipping sauce over top before serving. Enjoy!