Name: Vietnamese Noodle Salad with Lemongrass Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 255 min
Ingredients: 4 small skinless, boneless chicken breast halves; 3 red chile peppers, stemmed; 3 cloves garlic; 2 stalks lemongrass, white parts only, finely sliced; 4 tablespoons olive oil; 2 tablespoons fish sauce; 2 teaspoons sesame oil; 2 teaspoons white sugar; 1 teaspoon flaked sea salt; 2 tablespoons white sugar; 1 medium lemon, juiced; 4 tablespoons water, or more as needed; 2 tablespoons fish sauce; 1 clove garlic, finely chopped; 1 red chile pepper, finely chopped; 1 (8 ounce) package vermicelli rice noodles; 0.5 cup baby lettuce, or to taste; 0.5 cup julienned cucumber, or to taste; 0.5 cup finely shredded carrot, or to taste; 1 tablespoon finely chopped fresh cilantro, or to taste; 1 tablespoon finely chopped fresh mint, or to taste

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

3 hrs 45 mins

Total Time:

4 hrs 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Lemongrass Chicken:

4 small skinless, boneless chicken breast halves
3 red chile peppers, stemmed
3 cloves garlic
2 stalks lemongrass, white parts only, finely sliced
4 tablespoons olive oil
2 tablespoons fish sauce
2 teaspoons sesame oil
2 teaspoons white sugar
1 teaspoon flaked sea salt

Vietnamese Sauce:

2 tablespoons white sugar
1 medium lemon, juiced
4 tablespoons water, or more as needed
2 tablespoons fish sauce
1 clove garlic, finely chopped
1 red chile pepper, finely chopped

Salad:

1 (8 ounce) package vermicelli rice noodles
½ cup baby lettuce, or to taste
½ cup julienned cucumber, or to taste
½ cup finely shredded carrot, or to taste
1 tablespoon finely chopped fresh cilantro, or to taste
1 tablespoon finely chopped fresh mint, or to taste

Directions

Place chicken into a large zip-top freezer bag.
Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

Cook's Notes:

Cook noodles according to individual package instructions.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

517	Calories
19g	Fat
67g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 517
% Daily Value *
Total Fat 19g	24%
Saturated Fat 3g	15%
Cholesterol 48mg	16%
Sodium 1691mg	74%
Total Carbohydrate 67g	24%
Dietary Fiber 3g	11%
Total Sugars 12g
Protein 22g
Vitamin C 88mg	439%
Calcium 65mg	5%
Iron 8mg	44%
Potassium 512mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.