Grilled Lemongrass Chicken and Vermicelli Noodle Bowl with Nuoc Cham

Fragrant grilled lemongrass chicken served over a bed of vermicelli noodles with fresh vegetables and a tangy nuoc cham dressing. A light and flavorful Asian-inspired meal perfect for lunch.

Prep Time

20 minutes

Total Time

45 minutes

Calories

625

Level

Easy

Yields

4 servings

Cost

£2.75

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

Asian

Main Ingredient:

Chicken•Pork

Cooking Style:

Grilling

Mood:

Healthy

Ingredients

Servings

1.5lbsChicken Thighs(Boneless, skinless)

£4.50

3stalksLemongrass(Finely minced)

£1.50

4clovesGarlic(Minced)

£0.30

1tablespoonGinger(Grated)

£0.25

3tablespoonsSoy Sauce(Low sodium preferred)

£0.15

1tablespoonFish Sauce(Optional, for extra umami)

£0.20

1tablespoonBrown Sugar

£0.05

1tablespoonVegetable Oil

£0.05

0.5teaspoonBlack Pepper

£0.05

8ozVermicelli Rice Noodles

£1.20

1cupCarrots(Shredded)

£0.30

1cupCucumber(Thinly sliced or julienned)

£0.50

0.3cupFresh Mint Leaves(Chopped)

£0.75

See recipe belowNuoc Cham

4Lime wedges(For serving)

£0.50

0.3cupPeanuts(Chopped, for garnish (optional))

£0.60

to tasteRed Pepper Flakes(For garnish (optional))

£0.10

Total Cost

£11.00

£2.75 per serving

The Method

1
**Marinate the Chicken:** In a bowl, combine the minced lemongrass, garlic, ginger, soy sauce, fish sauce (if using), brown sugar, vegetable oil, and black pepper. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2
**Prepare the Nuoc Cham:** (Recipe: Combine 1/4 cup fish sauce, 1/4 cup lime juice, 1/4 cup water, 2 tablespoons sugar, 1 clove minced garlic, and 1/2 red chili, finely minced or a pinch of red pepper flakes. Adjust to taste, adding more sugar for sweetness, lime juice for tang, or chili for heat).
3
**Cook the Vermicelli Noodles:** Cook the vermicelli rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
4
**Grill the Chicken:** Preheat your grill to medium-high heat. Grill the chicken thighs for 5-7 minutes per side, or until cooked through and slightly charred. Let rest for a few minutes, then slice into thin strips.
5
**Assemble the Bowls:** Divide the vermicelli noodles among bowls. Top with shredded carrots, sliced cucumber, and fresh mint. Arrange the sliced grilled chicken over the vegetables. Generously drizzle with nuoc cham dressing.
6
**Garnish and Serve:** Garnish with chopped peanuts and red pepper flakes (optional). Serve immediately with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (400g)

625 kcal / 2615 kJ

Carbs

50g

19% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra flavor, marinate the chicken overnight.

Adjust the sweetness and spiciness of the nuoc cham to your liking.

Feel free to add other vegetables to the bowl, such as bean sprouts, shredded lettuce, or pickled vegetables.

If you don't have a grill, you can pan-fry the chicken in a skillet until cooked through.

Cooking Equipment

Grill

Mixing Bowls

Small saucepan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, marinate the chicken overnight.

Adjust the sweetness and spiciness of the nuoc cham to your liking.

Feel free to add other vegetables to the bowl, such as bean sprouts, shredded lettuce, or pickled vegetables.

If you don't have a grill, you can pan-fry the chicken in a skillet until cooked through.

Grilled Lemongrass Chicken and Vermicelli Noodle Bowl with Nuoc Cham

Ingredients

The Method