Vietnamese Vermicelli Bowl With Lemongrass

Chef’s Note

“Something that excites me…not so much my significant other ¯\_(ツ)_/¯”








  • 1 12 lbsboneless skinless chicken (or tofu or large shrimp)
  • 12 cup finely chopped lemongrass (about 3 stalks tender white part)
  • 12 cuponions or 12 cupshallot
  • 2 garlic cloves
  • 1 teaspoonkosher salt
  • 1 teaspoonsugar
  • 12 teaspoon ground Chinese five spice powder
  • 14 cupoil
  • 8 ouncesvermicelli rice noodles, cooked
  • 1 red bell pepper, sliced into strips
  • 1 English cucumber, halved and sliced
  • 1 daikon radish, cut into matchsticks
  • generous handful fresh basil or mint leaf
  • 14 cupfresh lime juice
  • 1 tble fish sauce (or vegan fish sauce)
  • 2 tble water
  • 1 tble sugar
  • 1 red chili, sliced thin
  • Directions

  • Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan.
  • To prepare the marinade place lemongrass in a food processor and pulse until very finely chopped. Add the remaining ingredients:  onion, garlic, salt, sugar, five spice and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.
  • Boil noodles per package directions, usually boil for 2-3 minutes.  Drain and rinse with cold water.  ( Note:  If you prefer noodles warm, rinse with hot water).
  • Prep the vegetables as listed.
  • To prepare the dressing mix lime juice, fish sauce, water, sugar and chilies in a small bowl. Set aside.
  • Preheat grill. Grill chicken (or tofu or shrimp) and cook on medium heat until cooked through.  Note: Can use a grill pan or skillet stovetop.
  • To assemble bowls place noodles, vegetables, fresh herbs, grilled chicken (or shrimp or tofu), grouped together in a bowl.  Spoon a little dressing over the noodles and veggies.
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