Vietnamese Noodles with Lemongrass Chicken

Ingredients

• Chicken Breast

  Safeway

  200g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Lemongrass Chicken
2. Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
3. 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).
4. 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.
5. 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. Nuoc Cham Sauce
7. Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
8. Assemble
9. 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.
10. Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
11. DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
12. Recipe by: Nagi (source: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/)

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