Vitenamese-Style Grilled Chicken Bowl
Preparation
20 MIN
Cooking
8 MIN
Marinating
12 H
Servings
4
Freezes

Vitenamese-Style Grilled Chicken Bowl

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

  1. In a small bowl, combine all the ingredients. Set aside.

Chicken

  1. Cut the stalks of lemongrass into small pieces and finely chop in a food processor.
  2. Add the peanut oil, sesame oil, broth and half the nuoc cham sauce. Mix thoroughly.
  3. 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.
  4. Preheat the grill, setting the burners to medium-high. Oil the grate.
  5. 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

  1. Divide the noodles, lettuce and cucumber into bowls. Add the chicken and sprinkle with the peanuts. Drizzle with the remaining nuoc-cham sauce.