Vietnamese Noodle with Lemongrass Chicken.
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Ingredients requirements for Vietnamese Noodle with Lemongrass Chicken:
- Require Chicken and marinate.
- Give 6 - chicken thighs, I like to keep the skin on.
- Give 1 stalk - lemongrass (white part only, bruised and slice into pieces big enough to pick up later).
- You need 2 cloves of garlic.
- Prepare 2 tbsp lime juice.
- Prepare 2 tbsp for fish sauce.
- Require 1 tbsp of soya sauce.
- Require 2 tbsp of brown sugar.
- You need 1 tbsp - vegetable oil.
- Provide - Vietnamese Sauce.
- Prepare 1/4 cup fish sauce.
- Need 4 tbsp of rice vinegar.
- Give 2 tbsp white sugar.
- Require 1/2 cup - water.
- Require 2 cloves garlic.
- Prepare 2 for chilli padi.
- Give 2 tbsp lime juice.
- You need Noodle bowl.
- Require - Thin rice vermicelli.
- Prepare - Carrot, cucumber, iceberg lettuce, bean sprout, edamame beans, mint leaves, coriander/cilantro leaves, sliced red chillies, lime wedges.
Vietnamese Noodle with Lemongrass Chicken start cooking:
- For the chicken: combine all ingredients for chicken marinate, and marinate the chicken overnight. You also can marinate the chicken in advance and keep it in the freezer until you need it.
- To cook the chicken: heat up some oil in the pan. Remove the chicken from marinate (shake any excess liquid) and fry the chicken each side until golden brown. I usually keep the leftover marinate sauce and cook it in the pan. Very tasty to drizzle this marinate sauce over plain rice :).
- For the vietnamese sauce: combine all ingredients together in a bowl. Taste and adjust according to your preference :).
- Cook the vermicelli according to the package instruction. Place noodle on the bowl, arrange the vegetables and herbs, put sliced chicken and drizzle with Vietnamese sauce and serve with lime wedges.
- Look how colourful this dish is! Ready to serve 🤤😋.
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