Vietnamese Chicken Noodle Bowls
Categories: Chicken | International | Vietnam
Ingredients:
- VIETNAMESE NOODLE BOWL INGREDIENTS
- 1 batch lemongrass chicken
- 7 ounces rice vermicelli noodles
- 1 English cucumber, thinly sliced
- 2 medium carrots, julienned
- 4 cups shredded lettuce (or spring greens)
- 2 cups bean sprouts
- lots of fresh herbs (cilantro, mint, and/or Thai basil)
- garnishes: lime wedges, chopped peanuts, thinly-sliced Thai bird chiles (optional)
- NUOC CHAM SAUCE INGREDIENTS:
- 1/4 cup warm water
- 3–4 tablespoons honey (or your desired sweetener)
- 1/3 cup freshly-squeezed lime juice
- 3 tablespoons fish sauce
- 2 garlic cloves, finely-minced
- 1 Thai bird chile, finely-minced (optional)
Preparation:
- Cook the lemongrass chicken according to recipe instructions.
- Cook the noodles al dente according to package instructions, then drain.
- (If the noodles finish early and you don’t want them to stick together, drizzle a bit of sesame oil on the noodles and briefly toss until coated.)
- Prep the sauce.
- Meanwhile, combine the warm water and honey in a small bowl and whisk until the honey has dissolved.
- Add in the remaining sauce ingredients and whisk until combined.
- Set aside.
- Assemble the bowls.
- In large serving bowls, add the noodles, topped with the chicken, cucumber, carrots, lettuce, bean sprouts, and herbs.
- Top with your desired garnishes.
- Serve warm, drizzled with however much of the sauce you prefer.
