Chicken With Vietnamese Noodles Recipe

Name: Chicken With Vietnamese Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp fish sauce; 1/4 cup white sugar; 1 1/2 tbsp peanut oil; 3 cloves garlic, finely chopped; 1 None lemongrass stalk, finely chopped; 1 lb boneless skinless chicken thighs, trimmed; 14 oz rice vermicelli noodles; 1 1/2 cups bean sprouts, trimmed; 1/2 None iceberg lettuce, coarsely shredded; 1 None carrot, coarsely grated; 1 small cucumber, cut into thick matchsticks; 1 cup mixed herbs, such as mint, Thai basil, Vietnamese mint, cilantro, plus additional, to garnish; 1 tbsp lime juice; 1 small birdseye chili pepper, finely chopped; None None Chopped peanuts, to garnish (optional)

Servings: persons

6 tbsp fish sauce
1/4 cup white sugar
1 1/2 tbsp peanut oil
3 cloves garlic, finely chopped
1 None lemongrass stalk, finely chopped
1 lb boneless skinless chicken thighs, trimmed
14 oz rice vermicelli noodles
1 1/2 cups bean sprouts, trimmed
1/2 None iceberg lettuce, coarsely shredded
1 None carrot, coarsely grated
1 small cucumber, cut into thick matchsticks
1 cup mixed herbs, such as mint, Thai basil, Vietnamese mint, cilantro, plus additional, to garnish
1 tbsp lime juice
1 small birdseye chili pepper, finely chopped
None None Chopped peanuts, to garnish (optional)

1
Combine 1/4 cup of the fish sauce, 2 tbsp of the sugar, 1 tbsp of the peanut oil, 1/2 of the garlic and the lemongrass in a large glass bowl. Add chicken and turn to coat. Cover with plastic wrap. Refrigerate for 1-2 hours to marinate.
2
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Let stand for 5 mins, using a fork to separate noodles, until tender. Drain, rinse under cold water and drain again.
3
Divide drained noodles among serving bowls. Divide bean sprouts, lettuce, carrot, cucumber and herbs among bowls.
4
For the dressing, combine 1/2 cup water, lime juice, chili pepper, and the remaining garlic, 2 tbsp fish sauce, 2 tbsp sugar and 1/2 tbsp peanut oil in a medium bowl. Set aside.
5
Heat a grill pan on medium-high heat or preheat the grill to medium. Remove chicken from marinade. Cook for 4-5 mins on each side, until browned and cooked through.
6
Slice chicken lengthwise into strips and divide among bowls. Top with additional herbs and chopped peanuts, if desired. Serve with dressing on the side.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tbsp fish sauce, 1/4 cup white sugar, 1 1/2 tbsp peanut oil, 3 cloves garlic, finely chopped, and more.

Yes, Chicken With Vietnamese Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Vietnamese Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions