Vietnamese Chicken Noodle Bowl for Two

• Chicken and Marinade
• boneless skinless chicken thighs8 ounces

  or pork, beef or any seafood

• garlic clove↗1

  minced

• lime juice↗1 tablespoon

  about 1/2 fresh lime

• fish sauce↗1 tablespoon
• soy sauce↗1⁄2 tablespoon
• brown sugar↗1 tablespoon
• vegetable oil↗1⁄2 tablespoon
• lemongrass1⁄2

  stalk, white part only cut into 2 pieces and smashed

• Nuoc Cham↗
• fish sauce↗1 1⁄2 tablespoons
• rice vinegar↗2 tablespoons
• white sugar↗1 tablespoon
• water↗1⁄4 cup
• garlic clove↗1

  finely chopped

• red birdseye chili (or adjust quantity to your taste) or 1/2 jalapeno pepper, finely chopped (or adjust quantity to your taste)↗1⁄2
• tablespoons lime juice↗1 1⁄2
• Noodle Bowl
• tablespoon vegetable oil or 1/2 tablespoon coconut oil↗1⁄2
• ounces rice vermicelli, dried (Vietnamese rice noodles or substitute cooked vermicelli)↗3 1⁄2
• carrot, julienned↗1
• cucumber, julienned (with seeds removed)↗1
• cups shredded lettuce1 1⁄2
• cup bean sprouts1
• small handful mint leaf↗1
• small handful cilantro↗1
• sliced chili (optional)
• lime wedge (optional but makes the dish)

Step-by-step instructions

1. 1

   Combine chicken and marinade ingredients and set aside for at least 20 minutes.

2. 2

   Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.

3. 3

   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.

4. 4

   Heat the 1/2 tablespoon oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through, about 6 to 8 minutes. Remove from pan and set aside to rest for 5 minutes. Then slice into thin pieces.

5. 5

   Divide the noodles between 2 bowls. Then either top or lightly toss through the vegetables and herbs and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce and serve with lime wedges.