Chicken - Vietnamese Grilled Chicken Noodles

By LyndaLee

Looks good

Ingredients

• Sauce:
• 1/2 cup Fish sauce
• 1/4 cup Water
• 1/4 cup Lime juice
• 2 tbsp Sugar
• 2 tsp Sambal Oelek
• 2 cloves Garlic, finely chopped
• Chicken:
• 2 stalks Lemongrass, or zest of 1 lemon
• 1 tbsp Peanut oil
• 1 tsp Sesame oil
• 1/2 cup Chicken broth
• 1 1/2 lb skinless, boneless chicken thighs
• Garnish:
• 7 oz Rice Vermicelli
• 1/2 head Iceberg lettuce, thinly sliced
• 1/2 English Cucumber, cut into thin matchsticks
• 1/2 cup salted peanuts, crushed
• Green onions
• Lime quarters, to taste

Details

Servings 6
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Sauce:
In a small bowl, combine all the ingredients. Set aside

Chicken:
In a food processor, finely chop the lemongrass. Add the peanut oil, sesame oil, chicken broth and 1/2 cup of the prepared sauce. Mix thoroughly.

Pour the remaining sauce into an airtight container or sealable bag. Add the chicken and seal the container or bag. Refrigerate for 2 hours or overnight. If desired, you can freeze the chicken at this stage.

Preheat the grill, setting the burners to medium high. Oil the grate.

Drain the chicken and discard the marinade. Grill the chicken for 3-4 minutes on each side, or until cooked through. Slice the chicken and set aside.

Garnish:
In a bot of boiling water, submerge the vermicelli. Remove the pot from the heat and let sit for 3 minutes or until the noodles are tender. Drain.

To serve, layer the vermicelli, lettuce and cucumber. Top with the sliced chicken. Sprinkle with the peanuts and the green onions. Drizzle with the sauce and serve the lime quarters.