Vietnamese Lemongrass Chicken Vermicelli Bowl
Serves 1
Directions
- 1Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil.
- 2Mix thoroughly, add chicken, and coat evenly.
- 3Cover and refrigerate at least 1 hour (or overnight for max flavor).
- 4In a small bowl, dissolve sugar in warm water.
- 5Add fish sauce and lime juice, then stir in garlic and chili.
- 6Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat.
- 7Heat a skillet or grill pan over medium heat and lightly oil if needed.
- 8Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred.
- 9Spoon a little leftover marinade over in the last minute for a glossy finish.
- 10Julienne carrots and daikon, toss with salt, and rest 10 min until softened.
- 11Rinse, drain, and gently squeeze out excess water.
- 12In another bowl, whisk sugar, vinegar, and warm water until dissolved.
- 13Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor.
Ingredients
- 6 boneless chicken thighs
- 2 tbsp lemongrass, finely minced (white part only)
- 2 tbsp shallots, finely minced
- 6 garlic cloves, minced
- 1.5 tsp fresh ginger, grated
- 3 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 1 tbsp fish sauce
- 1.5 tbsp honey
- 1.5 tbsp brown sugar
- 1.5 tbsp neutral oil
- 0.25 cup warm water
- 2.5 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 3 cloves garlic, finely minced
- 2 bird’s eye chilies, finely chopped (adjust to taste)
- 2 medium carrots, julienned
- 1 small daikon, julienned
- 1 tsp kosher salt (for pre-salting)
- 1 cup sugar
- 1 cup white vinegar
- 1 cup warm water
Equipment
skilletgrill pansmall bowljar
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