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Vietnamese Noodle Salad with Lemongrass Chicken
Vietnamese Noodle Salad with Lemongrass Chicken
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
255 minutes
Delicious Vietnamese rice noodle salad with lemongrass chicken and a vibrant sweet and zesty sauce.
Ingredients:
  • 4 small skinless, boneless chicken breast halves
  • 3 red chile peppers, stemmed
  • 3 cloves garlic
  • 2 stalks lemongrass, white parts only, finely sliced
  • 4 tablespoons olive oil
  • 2 tablespoons fish sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 teaspoon flaked sea salt
  • 1 medium lemon, juiced
  • 4 tablespoons water, or more as needed
  • 1 clove garlic, finely chopped
  • 1 red chile pepper, finely chopped
  • 1 (8 ounce) package vermicelli rice noodles
  • 0.5 cup baby lettuce, or to taste
  • 0.5 cup julienned cucumber, or to taste
  • 0.5 cup finely shredded carrot, or to taste
  • 1 tablespoon finely chopped fresh cilantro, or to taste
  • 1 tablespoon finely chopped fresh mint, or to taste
Instructions:
  • Transfer the chicken to a spacious zip-top freezer bag.
  • In a food processor, blend red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt until finely chopped. Pour the marinade over chicken in a freezer bag, ensuring it is well coated. Refrigerate for at least 3 hours, or overnight.
  • Take the chicken out of the refrigerator 30 minutes before cooking so it can come to room temperature.
  • Preheat a large cast iron or nonstick pan over medium-high heat. Sear chicken in batches until beautifully golden and cooked through, about 7 to 10 minutes. Transfer the chicken to a cutting board and slice into thick pieces with a sharp knife.
  • In a medium bowl, combine sugar and lemon juice until dissolved. Mix in water and fish sauce, then add garlic and chile pepper. Let flavors meld for 5 to 10 minutes. Taste and adjust seasoning with more lemon juice or sugar if desired.
  • Place noodles in a large bowl and cover with hot water. Let them soak until softened, approximately 15 minutes.
  • Divide the cooked noodles among serving bowls. Layer with chicken, lettuce, cucumber, carrot, cilantro, mint, and drizzle with sauce.

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