CHICKEN AND MARINADE
1.5 pounds chicken thigh fillets or breast,
1 stalk lemongrass, white part only
2 garlic cloves, minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp brown sugar or honey
1 tbsp vegetable oil
NUOC CHAM (VIETNAMESE SAUCE)
1/4 cup fish sauce
4 tbsp rice vinegar
2 tbsp sugar
1/2 cup water
2 garlic cloves, minced
1 red chili, or 1/2 teaspoon dry chili - optional
3 tbsp lime juice
NOODLE BOWL
1/2 tbsp oil
7 oz vermicelli noodles
2 carrots, julienned
2 cucumbers , julienned
4 cups lettuce, chopped
Handful of mint leaves
Handful of cilantro
Lime wedges, for serving - optional
Instructions
LEMONGRASS CHICKEN
Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
NUOC CHAM SAUCE
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
ASSEMBLE
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
DIY: Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!