You know those days where anything you do, it just goes horribly wrong? That was my day when I made this Lemongrass Chicken. First whilst I was making breakfast, the salt shaker lid came off and fell all through my very delicious ham and cheese scrambled eggs making it in inedible, and the kicker? I had run out of eggs.
I try and be positive so I just made a bowl of oats and moved on. Then comes lunch time and I have a huge craving for Vietnamese Lemongrass Chicken Rice Paper rolls. I’ve got all the ingredients ready to go, pre marinated my chicken the night before, noodles have cooked and cooled.
So everything should be just peachy right?
Wrong, for the life of me I could not roll one single roll without the rice paper ripping. I don’t like to say I’m an expert at making them but this ain’t my first rice paper roll rodeo. As I said, one of those days. Best way to deal with this kind of situation is to shove it all in a bowl (minus the rice paper rolls) and call it a Lemongrass Chicken with Vietnamese Noodle Salad (Bun Ga Nuong).
A blessing in disguise. Here’s why:
- You don’t have to spend time/energy fiddling and rolling
- You can add way more ingredients to a bowl compared to a rice paper roll
- Instead of using the peanut sauce (Nước léo) as a dipping sauce it can be used as a dressing. Go HAM on it and cover all the ingredients in it’s delicious peanutty goodness
- A chance to show off your mad chopstick skills
- Easily customisable for everyone to add what they like
Watch the video for Lemongrass Chicken with Vietnamese Noodle Salad Here:
I can’t decided what I love most about this bowl. The chewy rice vermicelli noodles, fresh crisp vegetables, the chicken that is flavoured with lemongrass, fish sauce, garlic, ginger, lime, honey and chilli flakes. Once it’s cooked up it because all caramelised orrrrr the peanut sauce that is so good you could drink it?!
What is lemongrass?
If you’ve never heard or seen lemongrass don’t be intimidate. It’s a grass that grows in tropical climates and has an earthy lemon flavour. It’s sold at most supermarkets, to use it remove the outer hard layers and chop the tender white core for stir frys or marinades. You can also bruise the stalk and use it to flavour soups or rice.
How to make Lemongrass Chicken with Vietnamese Noodle Salad (Bun Ga Nuong)
Whilst you can change up the salad component of this dish depending on what you like. A traditional Bun Ga Nuong in Vietnam will include only the following:
- pickled carrots and daikon
- sliced cucumbers
- bean sprouts
- roasted crushed peanuts
- thai basil
Most (read 99%) of the time this dish is served with Nuoc Cham (Vietnamese dipping sauce containing fish sauce, garlic and chilli). I prefer it with this peanut sauce, adds more depth of flavour and coats all the ingredients nicely.
Other stuff you should probably know:
Cook your rice vermicelli at-least an hour before serving, you want the noodles to be cold and chewy.
You can use the marinate with any other kind of protein, be it steak, fish or tofu. Just make sure to marinate whatever you choice over night.
The lemongrass chicken also goes extremely well with a piping hot bowl of rice and some stir fried greens for when the weather is a little cooler.
This recipe can easily be doubled/tripled if you’re entertaining.
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In the mood for more Vietnamese Dishes? Check out these ones:
– Bun Cha : Marinated pork slices and meatballs grilled and served in a tangy Vietnamese broth with chewy rice noodles and fresh herbs/veg.
– Vietnamese Chicken Salad : Refreshing and easy Vietnamese Chicken Salad filled with raw crisp vegetables, herbs and poached chicken all drizzled in a tangy slightly spicy Nuoc Cham dressing
– Grilled Pork Rice Vermicelli : Rice noodles served with marinated grilled pork chop, fresh salad veg and a spicy Nuoc Cham dressing
A quick, light and easy meal with marinated Lemongrass Chicken and a refreshing Vietnamese inspired noodle salad full of chewy rice noodles and crisp herbs and vegetables dressed with a creamy and crunchy peanut sauce.
- 2 chicken breast, thinly sliced
- 1 stalk lemongrass, white part only minced
- 3 cm piece of ginger, micro grated
- 3 cloves garlic, minced
- 1 lime, zested
- 2 tbsp fish sauce
- 2 tsp honey
- 1 tsp chilli flakes
- 200 grams rice noodles
- lettuce leaves
- 1 cup bean sprouts
- 2 carrots, julienned
- 2 lebanese cucumbers, julienned
- 1 bunch mint
- 1 bunch coriander
- 1/3 cup natura peanut butter crunchy
- 2/3 cup hoisin sauce
- 1 lime, juiced
- 1 tbsp soy sauce
- 1 garlic clove, minced
- 1/3 cup water
Mix together the lemongrass, ginger, garlic, lime zest, fish sauce, honey and chilli flakes.
Place the sliced chicken into a mixing bowl and pour over the marinade. Place in the fridge to marinate overnight or for at least 30 minutes if you’re low on time.
Stir Fry chicken in a wok/frying pan over medium to high heat for 10 minutes or until cooked through.
Whisk all the sauce ingredients together until everything is combined and smooth.
Pre cook the rice vermicelli according to package directions. Drain and let cool for an hour before serving.
Remove lettuce leaves from the core, wash and dry. Wash the herbs and dry them then pick off the leaves.
To assemble bowls, add noodles, lettuce, bean sprouts, cucumber, carrot, cooked lemongrass chicken, mint and coriander. Top with a generous spoonful of the peanut sauce
*calories don’t include the sauce
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