Ingredients
Chicken Marinade
- 2 boneless chicken breasts
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp brown sugar
- 1 tbsp low sodium soy sauce
- 2 stalks lemongrass, bruised
Vietnamese Serving Sauce / Salad Dressing
- 3 cloves garlic, minced
- 1/2 cup cold water
- 1 lime, juiced
- 2 tbsp rice vinegar or white vinegar
- 1/4 cup fish sauce
- 3 tbsp sugar
- 1 red chili, de-seeded and sliced (or 2 tsp chili flakes or Sriracha)
Rice Bowls
- 1 package (8 ounces) rice vermicelli noodles
- 4 mint leaves
- 1 cup cilantro, chopped
- 1 English cucumber, sliced
- 2 carrots, julienned
- 1/2 head iceberg lettuce, shredded
- 1 tbsp oil for cooking
Instructions
- Marinate the Chicken: Combine chicken breasts with garlic, fish sauce, lime juice, brown sugar, soy sauce, and bruised lemongrass in a bowl. Toss to coat thoroughly, then refrigerate in a sealed container for at least 1 hour and up to 24 hours for best flavor infusion.
- Prepare the Vermicelli Noodles: Bring a large pot of water to a boil. Place the rice vermicelli noodles in a heatproof bowl and pour the boiling water over them. Let soak according to package instructions until tender. Drain and rinse under cold running water to cool and set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the marinated chicken along with the marinade and lemongrass. Cook for about 8 minutes, turning occasionally, until chicken is cooked through. Remove from pan and let cool on a cutting board, then slice into strips.
- Prepare Vegetables: Julienne the carrots and cucumber, and shred the iceberg lettuce. Set aside fresh herbs such as mint and chopped cilantro.
- Make the Serving Sauce: Whisk together minced garlic, cold water, lime juice, vinegar, fish sauce, sugar, and sliced red chili (or substitute) until sugar is dissolved to create the tangy, spicy dressing.
- Assemble the Bowls: Distribute cooled vermicelli noodles into serving bowls. Top evenly with julienned carrots, sliced cucumber, shredded lettuce, and freshly chopped herbs. Drizzle about 4 tablespoons of the serving sauce over each bowl, then place sliced chicken breasts in the center.
- Serve: Provide remaining serving sauce on the side along with additional cilantro, basil, and lime wedges for guests to customize their bowls. Enjoy immediately for the freshest flavor and texture.
Notes
- Marinating chicken longer enhances flavor — overnight marination recommended if time permits.
- Use fresh herbs like basil, mint, and cilantro to add authentic Vietnamese aroma and brightness.
- Adjust chili quantity based on preferred spice level.
- Cold rinsing noodles stops cooking process to prevent mushiness and keeps them springy.
- Substitute chicken with tofu or shrimp for variations.
- Low sodium soy sauce is recommended to control saltiness.
- If unavailable, rice vinegar can be substituted by white vinegar cautiously, adjusting for acidity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
