Nouc Cham (Vietnamese Sauce):
Vietnamese Noodle Bowl Toppings:
Prep the Marinade:
In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
Grill the Chicken:
Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
Nick with a knife to test the doneness and transfer to a plate once ready.
Nuoc Cham Sauce:
In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.
Calories: 756.71kcal | Carbohydrates: 73.76g | Protein: 42.52g | Fat: 33.61g | Saturated Fat: 8.23g | Sodium: 3652.98mg | Fiber: 7.62g | Sugar: 24.37g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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