Lemongrass Chicken Vermicelli Bowl (Bún Gà Nướng)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 stalks Lemongrass
• 4 cloves Garlic
• 3 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 tbsp Vegetable Oil
• 8 oz Rice Vermicelli Noodles
• 4 cups Lettuce
• 1 medium Cucumber
• 1 medium Carrots
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/4 cup Peanuts
• 1/2 cup Nuoc Cham Dressing

Instructions

1. 1Remove the tough outer layers from the 2 stalks of lemongrass, then finely chop the tender inner parts. Peel the 4 cloves of garlic. In a food processor, combine the finely chopped lemongrass, peeled garlic, 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of vegetable oil; process until a smooth, uniform paste forms.
2. 2Place the 1.5 lbs of chicken thighs in a medium bowl. Add the prepared lemongrass marinade, ensuring all chicken pieces are thoroughly coated. Cover the bowl tightly and refrigerate for at least 30 minutes, or for up to 24 hours, to allow the flavors to meld.
3. 3Bring a large pot of water to a rolling boil (212°F / 100°C). Add the 8 oz of rice vermicelli noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander and set them aside.
4. 4Heat a grill or a 12-inch skillet over medium-high heat (375-425°F / 190-220°C). Place the marinated 1.5 lbs of chicken thighs on the hot cooking surface. Cook for 5-7 minutes per side, until the chicken is browned, slightly charred, and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
5. 5Wash the 1 medium cucumber and thinly slice it into 1/8-inch rounds. Peel the 1 medium carrot and shred it using a box grater or julienne peeler. Roughly chop the 1/4 cup of fresh mint leaves and the 1/4 cup of fresh cilantro leaves. Once the cooked chicken thighs have cooled slightly, slice them into 1/2-inch wide strips.
6. 6Divide the 4 cups of lettuce evenly among 4 individual serving bowls, forming a base in each. Arrange a portion of the cooked 8 oz of rice vermicelli noodles over the lettuce in each bowl. Distribute the sliced 1 medium cucumber and shredded 1 medium carrot evenly among the bowls.
7. 7Top each bowl with the sliced cooked chicken thighs, then sprinkle approximately 1 tablespoon of the 1/4 cup of peanuts over the chicken and vegetables in each bowl. Drizzle each serving generously with the 1/2 cup of nuoc cham dressing and serve immediately.

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