Vietnamese Lemongrass Chicken Vermicelli Bowl

Name: Vietnamese Lemongrass Chicken Vermicelli Bowl
Cuisine: Thai
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

Serves 1

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Vietnamese Lemongrass Chicken Vermicelli Bowl

tiktok.com

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

Vietnamese Lemongrass Chicken Vermicelli Bowl

Vietnamese Lemongrass Chicken Vermicelli Bowl

Directions

Ingredients

Equipment

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