Vietnamese Vermicelli Bowl

  • 10 Oct - 16 Oct, 2020
  • Mag The Weekly
  • Cookery


· 1½ kg chicken

· ½ cup lemongrass

· ½ cup onion

· 2 garlic cloves

· 1 teaspoon salt

· 1 teaspoon sugar

· 1 cup vermicelli noodles

· 1 red bell pepper

· 1 cucumber

· 1 daikon radish

· Handful of fresh basil

· ¼ cup lime juice

· 1 tablespoon fish sauce


Cut chicken into long strips. Make the marinade. Place lemongrass in a food processor and pulse until finely chopped. Add onion, garlic, salt, sugar, five spices, and pulse until chopped. Place mixture in a bowl, stir in oil and chicken. Let marinate for an hour. Boil noodles for two minutes. Drain, rinse with cold water. Make Dressing - mix lime juice, fish sauce, water, sugar and a few sliced chilies in a bowl. Set aside. Grill Chicken until cooked through. Assemble bowls. Place noodles, veggies, fresh herbs, grilled chicken, grouped together in a bowl, spoon a little dressing over the noodles and veggies.