Chargrilled Lemongrass Chicken with Rice Vermicelli

Ingredients:

For the Chargrilled Lemongrass Chicken:

• 500g boneless, skinless chicken thighs

• 2-3 stalks lemongrass (white part only, finely minced)

• 3 cloves garlic (minced)

• 2 shallots (finely chopped)

• 2 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp sugar

• 1 tbsp vegetable oil

• Fresh ground black pepper

  
  

For the Rice Vermicelli:

• 1 packet rice vermicelli

  
  

For the Pickled Carrots and Daikon:

• 2 cups water

• 4 tbsp sugar

• 3 tsp salt

• 1/2 cup vinegar

• 1 medium daikon (julienned)

• 2 medium carrots (julienned)

  
  

For the Fresh Herb Salad:

• 1/2 bunch coriander

• 1/2 bunch Vietnamese mint (leaves only)

• 1/2 bunch mint (leaves only)

• 1/2 bunch Thai basil (leaves only)

• 1/2 lettuce (finely sliced)

• 1/2 continental cucumber (julienned)

  
  

For the Nuoc Cham (Dipping Sauce):

• 3 tbsp fish sauce

• 3 tbsp sugar

• Juice of 1 lime

• Juice of 1/2 lemon

• 1 clove garlic (finely minced)

• 1 cup lukewarm water

  
  

Optional Garnish:

• Lainey’s chili oil

  
  

Instructions:

1. Marinate the Chicken:

   In a bowl, combine the minced lemongrass, garlic, shallots, fish sauce, soy sauce, sugar, vegetable oil, and black pepper. Add the chicken thighs and toss to coat. Marinate for at least 1 hour, or overnight for enhanced flavor.

   
   

2. Pickle the Carrots and Daikon:

   In a small pot, combine water, vinegar, sugar, and salt. Bring to a low simmer to dissolve the sugar and salt, then remove from heat. Let the mixture cool before adding the julienned carrots and daikon. Store in the fridge for 1-2 days to allow the vegetables to pickle.

   
   

3. Prepare the Fresh Herb Salad:

   Wash and finely chop the coriander, Vietnamese mint, regular mint, and Thai basil. In a large bowl, combine these herbs with the finely sliced lettuce. Set aside. In a separate bowl, add the julienned cucumber.

   
   

4. Cook the Vermicelli:

   Bring a pot of water to a boil and cook the rice vermicelli according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.

   
   

5. Grill the Chicken:

   Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and slightly charred. Let the chicken rest for a few minutes before slicing.

   
   

6. Make the Nuoc Cham Dipping Sauce:

   In a bowl, combine fish sauce, sugar, lime juice, lemon juice, minced garlic, and lukewarm water. Stir until the sugar is fully dissolved.'

   
   

7. Assemble the Dish:

   To serve, place a portion of rice vermicelli in a bowl. Top with sliced lemongrass chicken, then garnish with the fresh herb salad, cucumber, and pickled daikon and carrots.

   
   

8. Serve with Nuoc Cham:

   Drizzle the Nuoc Cham dipping sauce over the dish or serve it on the side. For an added kick, drizzle with Lainey’s chili oil.

Enjoy your delicious Chargrilled Lemongrass Chicken with Rice Vermicelli