Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Budget Recipes
Comfort Food
Eat local
Freezer Recipes
Healthy
Holidays
Homemade Recipes
New Year's Eve
Potluck
Sheet Pan Recipes
Snacks
Slow Cooker Recipes
Sous Vide
The Best
Vegan
Vegetarian
Weekday Recipes
Winter Cottage Entertaining
World Cuisine
Zero Waste
View All Categories
Read
Watch
Vitenamese-Style Grilled Chicken Bowl
(30)
Rate this recipe
Preparation
20 min
Cooking
8 min
Marinating
12 h
Servings
4
Freezes
Yes
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
Nuoc Cham Sauce
5 ml (1 tsp) sambal oelek
2 cloves garlic, finely chopped
10 ml (2 tsp) sugar
Juice of 2 limes
60 m l (1/4 cup) fish sauce (nuoc mam)
30 ml (2 tbsp) water
Chicken
2 stalks lemongrass or grated zest of 1 lemon
15 ml (1 tbsp) peanut or canola oil
5 ml (1 tsp) toasted sesame oil
125 ml (1/2 cup) chicken broth
8 skinless and boneless chicken thighs
Garnishes
200 g (7 oz) rice vermicelli, soaked in boiling water and drained
1/2 iceberg lettuce, thinly sliced
1/2 unpeeled English cucumber, cut into thin strips
125 ml (1/2 cup) toasted salted peanuts, chopped
Preparation
Nuoc Cham Sauce
In a small bowl, combine all the ingredients. Set aside.
Chicken
Cut the stalks of lemongrass into small pieces and finely chop in a food processor.
Add the peanut oil, sesame oil, broth and half the nuoc cham sauce. Mix thoroughly.
Pour the marinade into a glass dish or sealable plastic bag. Add the chicken. Cover the dish with plastic wrap or seal the bag and refrigerate for 2 hours or overnight. When in a hurry, marinate for 30 minutes at room temperature.
Preheat the grill, setting the burners to medium-high. Oil the grate.
Grill the chicken for 3 to 4 minutes on each side or until cooked through. On a work surface, slice the chicken and set aside.
Garnishes
Divide the noodles, lettuce and cucumber into bowls. Add the chicken and sprinkle with the peanuts. Drizzle with the remaining nuoc-cham sauce.
Personal Note