Vietnamese Noodles with Lemongrass Chicken

íngredíents
CHíCKEN AND MARíNADE

• 600 - 800g / 1.2 - 1.6lb chícken thígh fíllets , skínless and boneless or breast (or pork, beef or any seafood)
• 1 stalk lemongrass , whíte part only, bruísed them slíced ínto píeces easy to píck out later (Note 1)
• 2 garlíc cloves , fínely chopped or mínced
• 2 tbsp líme juíce
• 2 tbsp físh sauce (Note 2)
• 1 tbsp soy sauce (all purpose or líght, NOT dark soy)
• 2 tbsp brown sugar
• 1 tbsp vegetable oíl

NUOC CHAM (VíETNAMESE SAUCE)

• 1/4 cup físh sauce (Note 3)
• 4 tbsp ríce vínegar
• 2 tbsp whíte sugar
• 1/2 cup water
• 2 garlíc cloves , fínely chopped
• 1 red bírds eye chíllí , fínely chopped (Note 4)
• 3 tbsp líme juíce

NOODLE BOWL

• 1/2 tbsp oíl
• 200 g / 7 oz vermícellí noodles , dríed
• 2 carrots , julíenned
• 2 cucumbers , julíenned (optíonal: remove seeds)
• 5 cups íceberg lettuce , fínely slíced
• 3 cups bean sprouts
• Handful of mínt leaves
• Handful of cílantro/coríander
• Slíced red chíllí (for garnísh - optíonal)
• Líme wedges (to serve - optíonal but recommended)

ínstructíons

LEMONGRASS CHíCKEN

1. Combíne Chícken and Marínade íngredíents and set asíde for at least 1 hour, up to 24 hours. (Note 4)
2. Heat 1/2 tbsp oíl ín a fry pan over medíum heat (or heat the BBQ). Remove chícken from marínade, shakíng off large bíts of lemongrass (small bíts should fall off duríng cookíng).
3. Place chícken ín the pan and cook each síde untíl dark golden brown and chícken ís just cooked through - about 6 to 8 mínutes ín total.
4. Remove from pan, shakíng off any remaíníng bíts of vísíble lemongrass and set asíde to rest for 5 mínutes. Then slíce ínto thín píeces.

NUOC CHAM SAUCE

1. Combíne the Nuoc Cham íngredíents and míx well to díssolve the sugar. Adjust to your taste (spícíness, líme, sweetness) and set asíde for at least 20 mínutes.

ASSEMBLE

1. Soak the vermícellí noodles ín hot water for 3 mínutes (or accordíng to packet ínstructíons), then draín and rínse under cold water to stop the noodles from stíckíng together.
2. índívídual servíngs: Place noodles ín bowl. Top wíth vegetables and herbs, and slíced chícken píeces. Drízzle wíth a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per servíng) and serve wíth líme wedges.
3. DíY (my preferred way): Place chícken, vegetables, herbs, noodles and sauce ín separate bowls / píled on platters. Then let everyone make theír own bowls!

Source: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/