Summer Shrimps/veggies Recipe
Fresh rolls with vermicelli, cucumber, grilled lemongrass chicken. Chicken thigh marinated in lemongrass, turmeric, herbs then grilled served with classic nuoc cham.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grilled Lemongrass Chicken
For the Fresh Rolls
For the Nuoc Cham Dipping Sauce
Method
For the Grilled Lemongrass Chicken
- 1
Prepare the Marinade
In a food processor, combine the lemongrass (white part only), garlic, turmeric, fish sauce, brown sugar, and black pepper. Blend until smooth.
- 2
Marinate the Chicken
Place the chicken thighs in a bowl and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3
For the Fresh Rolls
- 4
Prepare the Vermicelli
Cook the rice vermicelli noodles according to package instructions, usually by soaking them in hot water for about 5-7 minutes. Drain and set aside.
- 5
Prepare the Vegetables
Thinly slice the cucumber into julienne strips and set aside. Wash and dry the mint, cilantro, and lettuce leaves.
- 6
Assemble the Rolls
Soak one rice paper wrapper in warm water for about 15 seconds or until soft. Lay it flat on a clean surface. Place a lettuce leaf on the bottom third of the wrapper, followed by a small amount of vermicelli, cucumber, mint, cilantro, and sliced grilled chicken. Roll the wrapper tightly, folding in the sides as you go. Repeat with the remaining ingredients.
For the Nuoc Cham Dipping Sauce
- 7
Prepare the Sauce
In a small bowl, combine the fish sauce, sugar, lime juice, minced garlic, chili pepper (if using), and water. Stir until the sugar is dissolved. Adjust seasoning to taste.