Name: Vietnamese Noodle Salad with Lemongrass Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4 small; Red chile peppers, stemmed - 3; Garlic - 3 cloves; Lemongrass, white parts only, finely sliced - 2 stalks; Olive oil - 4 tablespoons; Fish sauce - 2 tablespoons; Sesame oil - 2 teaspoons; White sugar - 2 teaspoons; Flaked sea salt - 1 teaspoon; White sugar - 2 tablespoons; Lemon, juiced - 1 medium; Water, or more as needed - 4 tablespoons; Fish sauce - 2 tablespoons; Garlic, finely chopped - 1 clove; Red chile pepper, finely chopped - 1; Vermicelli rice noodles - 1 (8 ounce) package; Baby lettuce, or to taste - ½ cup; Julienned cucumber, or to taste - ½ cup; Finely shredded carrot, or to taste - ½ cup; Finely chopped fresh cilantro, or to taste - 1 tablespoon; Finely chopped fresh mint, or to taste - 1 tablespoon

Vietnamese Noodle Salad with Lemongrass Chicken

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vietnamese Noodle Salad with Lemongrass Chicken

1. Skinless, boneless chicken breast halves - 4 small

2. Red chile peppers, stemmed - 3

3. Garlic - 3 cloves

4. Lemongrass, white parts only, finely sliced - 2 stalks

5. Olive oil - 4 tablespoons

6. Fish sauce - 2 tablespoons

7. Sesame oil - 2 teaspoons

8. White sugar - 2 teaspoons

9. Flaked sea salt - 1 teaspoon

10. White sugar - 2 tablespoons

11. Lemon, juiced - 1 medium

12. Water, or more as needed - 4 tablespoons

13. Fish sauce - 2 tablespoons

14. Garlic, finely chopped - 1 clove

15. Red chile pepper, finely chopped - 1

16. Vermicelli rice noodles - 1 (8 ounce) package

17. Baby lettuce, or to taste - ½ cup

18. Julienned cucumber, or to taste - ½ cup

19. Finely shredded carrot, or to taste - ½ cup

20. Finely chopped fresh cilantro, or to taste - 1 tablespoon

21. Finely chopped fresh mint, or to taste - 1 tablespoon

How to cook deliciously - Vietnamese Noodle Salad with Lemongrass Chicken

1. Stage

Place chicken into a large zip-top freezer bag.

2. Stage

Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.

3. Stage

Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.

4. Stage

Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.

5. Stage

Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.

6. Stage

Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.

7. Stage

Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.