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Vietnamese Vermicelli Bowl

Vietnamese Vermicelli Bowl | www.feastingathome.com

5 from 4 reviews

Vietnamese Vermicelli Bowl w/ lemongrass chicken (or tofu) served over rice vermicelli noodles, w/ veggies and basil & flavorful Vietnamese dressing, called Nuoc Cham.

Scale

Ingredients

Instructions

  1. Cut chicken or tofu into long strips ( if grilling) or bite sized pieces if cooking in a skillet or grill pan. Make the marinade. Place lemongrass in a food processor and pulse until very finely chopped….see photo. Add the remaining ingredients- onion, garlic, salt, sugar, five spice, and pulse until finely chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate 30 minutes or up to 24 hours.
  2. Boil noodles (read package directions- normally boil for 2-3 minutes.) Drain, rinse with cold water. Or if you prefer your noodles warm, rinse with hot water. Prep Veggies. Make Dressing- mix lime juice, fish sauce, water, sugar and a few sliced chilies in a small bowl. Set aside.
  3. Pre heat grill. Grill Chicken (or use a grill pan or skillet on the stove) and cook on medium heat until cooked through. Place in a warm oven until ready to use.
  4. Assemble bowls. Place noodles, veggies, fresh herbs, grilled chicken, grouped together in a bowl, Spoon a little dressing over the noodles and veggies. Enjoy!!

Nutrition

  • Calories: 322

Keywords: vietnamese noodles, vermicelli noodles, vietnamese noodle bowl, vietnamese noodle salad, vietnamese lemongrass noodles, lemongrass noodle salad

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