Vietnamese Lemongrass Chicken Vermicelli Bowls

Serves 4 · 25 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 2 lemongrass stalks
• 3 Tbsp fish sauce
• 1 Tbsp soy sauce or tamari
• 1.5 Tbsp brown sugar
• 3 cloves minced garlic
• 2 Tbsp lime juice
• 2 Tbsp neutral oil
• 8 oz rice vermicelli noodles
• 1 small head butter lettuce or romaine
• 1 English cucumber
• 1.5 cups shredded carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/3 cup chopped roasted peanuts
• 1/2 cup nuoc cham dipping sauce (fish sauce, lime, sugar, chili, water)

Instructions

1. 1Trim tough outer layers from lemongrass and finely mince the tender lower 4 inches. Whisk minced lemongrass with fish sauce, soy sauce, brown sugar, garlic, lime juice, and oil.
2. 2Slice chicken into thin cutlets or strips. Toss in the marinade and let sit 15–30 minutes at room temperature.
3. 3Bring a pot of water to a boil. Cook rice vermicelli according to package (usually 3–5 minutes) until tender but still springy. Drain, rinse under cold water, and divide among 4 bowls.
4. 4Heat remaining oil in a large nonstick skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until caramelized edges form and internal temp hits 165°F. Rest 3 minutes, then slice.
5. 5While chicken cooks, shred lettuce, thinly slice cucumber into half-moons, and prep herbs.
6. 6Build bowls: nestle lettuce, cucumber, and shredded carrots beside the noodles. Top with sliced lemongrass chicken.
7. 7Scatter mint, cilantro, and chopped peanuts over everything. Drizzle each bowl generously with nuoc cham (or serve sauce on the side for dipping).
8. 8Toss lightly at the table so noodles soak up the bright sauce. Pack components separately for meal prep and assemble just before eating to keep herbs crisp.