Vietnamese Lemongrass Chicken Vermicelli Bowl

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

• 4 Chicken Thigh (600g raw)

• 2-3 tsp lemongrass paste (Fresh lemongrass- use 1/4 stalk)

• 2 tsp minced garlic (4-6 garlic cloves)

• 1 tsp rice wine vinegar

• 2 tsp low sodium soy sauce

• 1 tsp fish sauce

• 1 tsp brown sugar or zero calorie sugar alternative

• 1-2 tsp chilli paste (or flakes)

• 1 tsp chicken stock paste/powder (optional)

• 1/2 cup boiling water

• 4 tbsp fish sauce

• 1 tbsp low sodium soy sauce

• 1 tsp minced garlic (2 garlic cloves)

• 1 tbsp sugar or zero calorie sugar alternative

• 1/2 lemon or lime (juiced)

• 1 tsp chilli paste (or flakes)

• 1 tbsp rice wine vinegar

• 160 grams Vermicelli noodles (dried/uncooked, 40g per bowl)

• 1 carrot (julienned)

• 1-2 cucumbers (julienned)

• 1 cup iceberg lettuce (finely sliced)

• 20 g crushed peanuts (5g per bowl)

• 12 grams fried shallots (4 tsp, 1 tsp ber bowl)

• 1 stalk green onion (for garnish)

Instructions

Lemongrass chicken

1. Combine chicken and marinate and let sit in fridge for minimum 30 minutes, up to 24 hours

2. Airfry chicken skin side up at 190 degrees C for 20 minutes

3. Flip over and cook for an extra 5 minutes

4. Let sit for 5-10 minutes before slicing into strips

Sauce

1. Combine sauce ingredients, and mix well to dissolve the sugar

Assemble

1. Soak the vermicelli noodles in boiling water for 5-7 minutes, then rinse off in cold water to stop the noodles from sticking together

2. Place equal portions of noodles in each bowl, top with veggies, and 1 sliced chicken thigh per bowl.

3. Top with crushed peanuts, fried shallot and green onion.

4. Serve with 2-3 tbsp of the sauce/dressing. I like to keep the sauce seperate but you can add it straight into the bowl

5. Serve with lemon or lime wedges

Notes

Per Bowl (4): 420 Cal | 35P | 43C | 10F