VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

This Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes that is familiar to many of my friends! Vermicelli noodles topped with fresh vegetables, an incredible lemongrass marinated chicken and drizzled with the essential Vietnamese dipping sauce Nuoc Cham.

Ingredients

Meat and Marinade

600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)

2 garlic cloves , finely chopped or minced

2 tbsp lime juice

2 tbsp fish sauce (Note 3)

1 tbsp soy sauce (all purpose or light)

2 tbsp brown sugar

1 tbsp vegetable oil

1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)

Nuoc Cham

1/4 cup fish sauce (Note 3)

4 tbsp rice vinegar

2 tbsp white sugar

1/2 cup water

2 garlic cloves , finely chopped

1 red birdseye chilli , finely chopped (Note 5)

3 tbsp lime juice

Noodle Bowl

1/2 tbsp oil

200 g / 7 oz vermicelli noodles , dried

2 carrots , julienned

2 cucumbers julienned (optional: remove seeds)

5 cups iceberg lettuce , finely sliced

3 cups bean sprouts

Handful of mint leaves

Handful of cilantro/coriander

Sliced chili (for garnish - optional)

Lime wedges (to serve - optional)

Instructions

1. Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
2. Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
3. 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.
4. 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).
5. 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.
6. To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
7. To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.

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