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Char-broiled Lemongrass Chicken Vermicelli Recipe

Name: Summer Rolls Char-Broiled Lemongrass Chicken Vermicelli Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb boneless skinless chicken thighs; 3 stalks fresh lemongrass stalks (white lower stems only), finely minced; 4 cloves garlic cloves, minced; 1 each shallot, finely minced; 2 tbs light soy sauce; 1 tbs fish sauce (nam pla or nuoc mam); 1 tbs brown sugar or palm sugar; 1 tbs vegetable oil; 0.5 tsp freshly ground black pepper; 0.25 tsp kosher salt; 1 tbs lime juice; 8 oz dry rice vermicelli noodles; 2 cups bean sprouts, rinsed; 0.5 each cucumber, julienned; 1 each carrot, julienned or shredded; 0.5 cup fresh cilantro leaves; 0.25 cup fresh Thai basil leaves; 2 each green onions, thinly sliced (white + green); 0.25 cup chopped roasted peanuts; 4 each lime wedges (for serving); 0.25 cup warm water; 2 tsp granulated sugar; 2 tbs fish sauce; 2 tbs fresh lime juice; 1 tbs rice vinegar; 1 clove garlic clove, minced; 1 each small red bird's eye chili, finely sliced (optional, adjust); 1 tsp neutral oil for grill or pan (vegetable or canola); 0.5 tsp sesame oil (optional, for finishing)

Inspired by Summer Rolls

Time1h

Serves4

Make Char-broiled Lemongrass Chicken Vermicelli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

3 stalks fresh lemongrass stalks (white lower stems only), finely minced

4 cloves Garlic cloves, minced

1 each shallot, finely minced

2 tbs light soy sauce

1 tbs fish sauce (nam pla or nuoc mam)

1 tbs brown sugar or palm sugar

1 tbs Tuscany sunflower oil

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

1 tbs ReaLime juice

Vermicelli & Vegetables

8 oz dry rice vermicelli noodles

2 cups bean sprouts, rinsed

1/2 each cucumber, julienned

1 each carrot, julienned or shredded

1/2 cup Fresh cilantro leaves

1/4 cup fresh Thai basil leaves

2 each green onions, thinly sliced (white + green)

1/4 cup chopped roasted peanuts

4 each Lime wedges (for serving)

Nuoc Cham (Dressing / Sauce)

1/4 cup warm water

2 tsp granulated sugar

2 tbs Fish sauce

2 tbs Fresh lime juice

1 tbs Rice vinegar

1 clove garlic clove, minced

1 each small red bird's eye chili, finely sliced (optional, adjust)

Grilling / Finishing

1 tsp neutral oil for grill or pan (vegetable or canola)

1/2 tsp sesame oil (optional, for finishing)

Method

Marinated Chicken

Prepare marinade and chicken

Trim excess fat from the chicken thighs and slice into 1/2-inch strips or leave whole (about 6–8 pieces). In a bowl combine minced lemongrass, minced garlic, minced shallot, light soy sauce, fish sauce, brown sugar, vegetable oil, black pepper, salt, and lime juice. Stir until sugar dissolves.

Add the chicken to the marinade and massage so all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours. For best flavor, marinate up to 8 hours but not more than overnight (acid will start to change texture).

Vermicelli & Vegetables

Soak / Cook noodles

Place rice vermicelli in a large heatproof bowl. Pour boiling water over noodles to fully submerge and let sit 4–6 minutes or until noodles are tender but still slightly springy. Stir occasionally to prevent clumping. Drain in a colander and rinse under cold water to stop cooking. Toss with a teaspoon of sesame oil or a few drops of neutral oil to prevent sticking. Set aside.

Prepare vegetables

While the chicken marinates or rests, julienne the cucumber and carrot, rinse and drain bean sprouts, thinly slice green onions, and pick cilantro and basil leaves from stems. Place vegetables in separate bowls or mix the cucumber, carrot, bean sprouts, herbs, and green onion together for plating.

Nuoc Cham (Dressing / Sauce)

Make the nuoc cham by dissolving the sugar into the warm water in a small bowl. Add fish sauce, lime juice, rice vinegar, minced garlic and sliced chili. Taste and adjust: it should be balanced salty-sour-sweet-spicy. If too salty, add a splash more warm water or lime juice. If too sweet, add more lime or fish sauce. Set aside at room temperature.

Grilling / Finishing

Char-broil the chicken

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Lightly oil the grates or pan with the neutral oil. Shake off excess marinade from the chicken (reserve marinade for brushing if desired). Place the chicken on the hot grill and cook 3–5 minutes per side for strips, or 5–7 minutes per side for whole thighs, until nicely charred and an instant-read thermometer reads 165°F (74°C). Avoid overcooking; let chicken rest 5 minutes after cooking.

If you reserved marinade, bring it to a simmer in a small saucepan for 2 minutes to cook off raw juices and brush lightly on the cooked chicken for extra gloss and flavor. Finish with a drizzle of sesame oil if using.

Assembly & Serve

Divide the cooled noodles among 4 bowls (serves 4) or 2 bowls (serves 2) depending on portion size. Top each with a generous handful of julienned cucumber, carrot, bean sprouts, herbs, sliced green onion, and chopped roasted peanuts.

Slice or arrange the char-broiled lemongrass chicken over the noodles and vegetables. Spoon nuoc cham over the assembled bowls — about 2–3 tablespoons per serving, or serve it on the side for guests to add themselves.

Serve immediately with lime wedges alongside. Toss everything together with chopsticks or forks to combine noodles, veggies, chicken, herbs, and dressing before eating.