Vietnamese Grilled Chicken Vermicelli | Woo Can Cook

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a vegetarian option and is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and provide a similar crunch.

Julienne the carrots and set aside.

Julienne the cucumber and set aside.

Soak the vermicelli in boiling water for 5 minutes until tender, then strain and set aside.

Crush 4 cloves of garlic and add to a food processor.

Remove the outer layer of the lemongrass stalks, then rough chop and add to a food processor.

Add all remaining marinade ingredients to the food processor, then blitz in 3 second pulses until a thick paste forms.

Add marinade to a ziplock bag with chicken thighs and marinate in the refrigerator for 30 minutes or up to one hour.

Remove the chicken thighs from the marinade and gently brush off any large chunks of lemongrass remaining behind.

Slice the Thai chiles and add to a separate mixing bowl.

Crush and mince 4 cloves of garlic and add to the bowl.

Add all other nuoc cham ingredients to the mixing bowl and stir to combine.

Heat a wok as hot as possible, then add 4 tbsp peanut oil and long yao.

Add the chicken thigh one piece at a time, sear for 2 minutes, then flip and cook for an additional 1 minute until an internal temperature of 165F is reached.

Rest the chicken thigh for 5 minutes, then slice into strips.

Add the vermicelli to a bowl, followed by the carrots, cucumber, bean sprouts, and sliced chicken.

Finish with nuoc cham sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens