Lemongrass Chicken Vermicelli Recipe

Prepare chicken

Trim fat from chicken thighs and cut into 1/4–1/2-inch thick strips or bite-size pieces for quick, even cooking.

In a medium bowl combine minced lemongrass, minced garlic, grated shallot, light soy sauce, fish sauce, brown sugar, vegetable oil (1 tsp), and freshly ground black pepper. Stir until sugar dissolves.

Add chicken pieces to the marinade and toss to fully coat. If using cornstarch, sprinkle it over the chicken and mix to create a slightly tacky coating (helps with searing). Cover and refrigerate for at least 20 minutes and up to 2 hours.

Place dry rice vermicelli in a large heatproof bowl. Pour 6 cups of just-boiled hot water over the noodles to fully submerge them. Let soak, stirring occasionally, until pliable but still slightly firm (al dente), 4–6 minutes depending on thickness. Drain in a colander and rinse briefly with cold water to stop cooking. Drain well and toss with a little sesame oil (optional) or a splash (up to 1/2 cup) of light chicken broth if sticking occurs.

In a small bowl, whisk together lime juice, rice vinegar, sugar, and fish sauce to make a bright dressing. Taste and adjust acidity/salt balance (add a bit more sugar if too sour or more fish sauce if too weak). This dressing will be tossed with the noodles or served alongside.

Heat a large nonstick or carbon-steel skillet or wok over medium-high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Remove chicken from refrigerator and let rest 5 minutes. Add chicken in a single layer to the hot pan (work in batches if necessary so pieces don’t steam). Do not crowd the pan. Let sear undisturbed for 1–2 minutes to develop color.

Stir-fry the chicken, tossing and spreading pieces so they sear on multiple sides, about 3–4 minutes more until cooked through and edges are caramelized. If pan becomes very dry, splash up to 2 tablespoons water or chicken broth to deglaze and lift flavorful browned bits.

Taste and, if desired, finish with 1/2 teaspoon sesame oil for aroma. Transfer chicken to a plate and keep warm.

If you prefer warm veggies, quickly toss bean sprouts and half the julienned carrot in the hot skillet for 30 seconds to 1 minute to warm but keep crisp. Remove from heat.

Divide drained vermicelli among 4 bowls. Toss each bowl of noodles lightly with a tablespoon of the lime-vinegar dressing (or toss all noodles in a large bowl with the dressing first) to season. Add a little chicken broth (1–2 tablespoons) if noodles seem dry.

Top noodles with lemongrass chicken, cucumber, remaining julienned carrot, warm or raw bean sprouts, and chopped fresh herbs. Scatter sliced green onions, sliced chili if using, and crushed roasted peanuts over each bowl. Serve with lime wedges on the side.

Optional: offer extra dressing or fish sauce at the table for guests to adjust seasoning. Enjoy warm or at room temperature.