Vietnamese Vermicelli Bowl

Vietnamese Vermicelli Bowl

Prep time

45 mins

Cook time

15 mins

Total time

1 hour

Author: The Wanderlust Kitchen

Serves: 4

Ingredients

For the Marinade

• 1½ lbs. boneless, skinless chicken breasts, thinly sliced
• ½ c. finely chopped lemongrass, white and light green parts only
• ½ c. shallots
• 2 cloves garlic
• 1 tsp. fish sauce (or salt)
• 1 tsp. brown sugar
• ½ tsp. ground Chinese five spice
• ¼ c. avocado oil

For the Noodle Bowl

• 8 oz. vermicelli rice noodles, cooked according to package directions, drained, and rinsed with cold water
• 1 red bell pepper, sliced into strips
• 1 English cucumber, halved and sliced into half circles
• 1 daikon radish, cut into matchsticks
• ½ c. chopped fresh mint leaves
• ½ c. chopped roasted cashews

For the Dressing

• ¼ c. fresh lime juice
• 1 Tbsp. fish sauce
• 2 Tbsp. water
• 1 Tbsp. organic RAW brown sugar
• 1 small green or red chile, seeded and minced

Instructions

1. Placed the sliced chicken breasts in a large bowl. Place the chopped lemongrass in the bowl of a food processor and grind into a very fine mince. Add the shallots, garlic cloves, fish sauce, brown sugar, and five spice. Pulse until a thick paste forms. Transfer the paste to the bowl of chicken, add the quarter cup of oil, and toss to coat. Cover and refrigerate for at least 30 minutes, but preferably overnight.
2. When ready to cook, heat a large frying pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 3 to 5 minutes.
3. Place a quarter of the cooked noodles in the bottom of a bowl. Top with a quarter of the cooked chicken, red pepper, cucumbers, and radish. Garnish with mint and cashews, then drizzle a quarter of the dressing over the top. Enjoy!