These lemongrass chicken vermicelli bowls are fresh, flavor packed, and PERFECT for a spring or summer weeknight dinner.
To make this chicken vermicelli salad, we combine my shortcut lemongrass chicken (link to lemongrass chicken marinade), rice noodles (also known as vermicelli), a mango cucumber salsa, and a citrus fish sauce vinaigrette.
Chef tips:
- You can marinate the lemongrass chicken for up to 4 days before making the vermicelli bowl.
- Rinse the rice vermicelli noodles in cold water, then remove them from any liquid. This helps keep the texture firm and bouncy.
- If you’re not a fan of fish sauce, skip it and add an extra ½ teaspoon of kosher salt.
- To make this vermicelli bowl gluten free, all you need to do is use tamari instead of soy sauce.
How to make the Chicken Vermicelli Bowl– Step by Step Instructions:
Step 1: Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs. Let this sit while you work on the other components of the dish.
Step 2: Make the citrus fish sauce vinaigrette – add all the vinaigrette ingredients to a glass jar or bowl. Whisk until combined. Taste, adjust seasoning, and set aside.
Step 3: Prep the vermicelli bowl vegetables and salsa – dice the mango into ½” cubes, thinly slice the cucumbers into matchsticks, and slice the mint. Toss the mango, cucumbers, and mint together in a small bowl with a tablespoon of olive oil and a pinch of salt. Also chop the romaine hearts and slice the snap peas in half on a bias.
Step 4: Cook the lemongrass chicken – heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F. When the chicken is cooked, slice it into ½” thick pieces.
Step 5: Cook the vermicelli noodles – each noodle varies depending on the brand, so follow the instructions on the packaging.
Step 6: Assemble the bowl – add a handful of romaine to a bowl. Top with the vermicelli noodles, grilled and sliced chicken, mango cucumber salsa, snap peas, and vinaigrette. Top with crispy shallots if you have them, and serve!
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Chicken Vermicelli Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These lemongrass chicken vermicelli bowls are fresh, flavor packed, and PERFECT for a spring or summer weeknight dinner.
Ingredients
Lemongrass Chicken Marinade:
- 1.5 lbs (pounds) boneless skinless chicken thighs
- 1 tablespoon frozen lemongrass
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1/2” knob of ginger, minced or grated
- 1 clove of garlic, minced or grated
- 1 tablespoon rice vinegar
Rice Vermicelli Bowl:
- 1 lb thin rice noodles
- 2 persian cucumbers
- 1 mango
- 3 sprigs of mint
- Kosher salt
- Juice of 1/2 lime
- 1 tablespoons neutral oil
- 8 ounces snap peas, halved on a bias
- 2 heads romaine hearts, chopped
- Crispy shallots (optional)
For the Citrus Fish Sauce Vinaigrette:
- Juice of 1/2 orange
- Juice of 1.5 limes
- 1 tablespoon fish sauce
- 1/2 teaspoon kosher salt
- 1/3 cup of olive oil
- 1 clove garlic, minced or grated
Instructions
- Mix together the lemongrass chicken marinade – combine the frozen lemongrass, brown sugar, sesame oil, kosher salt, rice vinegar, and grated ginger and garlic. Give this a mix, then add in the boneless skinless chicken thighs. Let this sit while you work on the other components of the dish.
- Make the citrus fish sauce vinaigrette – add all the vinaigrette ingredients to a glass jar or bowl. Whisk until combined. Taste, adjust seasoning, and set aside.
- Prep the vermicelli bowl vegetables and salsa – dice the mango into ½” cubes, thinly slice the cucumbers into matchsticks, and slice the mint. Toss the mango, cucumbers, and mint together in a small bowl with a tablespoon of olive oil and a pinch of salt. Also chop the romaine hearts and slice the snap peas in half on a bias.
- Cook the lemongrass chicken – heat a cast iron pan on medium high heat. Sear the chicken for 5-6 minutes on each side, flipping occasionally, until the thickest part of the chicken reaches 165F. When the chicken is cooked, slice it into ½” thick pieces.
- Cook the vermicelli noodles – each noodle varies depending on the brand, so follow the instructions on the packaging.
- Assemble the bowl – add a handful of romaine to a bowl. Top with the vermicelli noodles, grilled and sliced chicken, mango cucumber salsa, snap peas, and vinaigrette. Top with crispy shallots if you have them, and serve!
Notes
- You can marinate the lemongrass chicken for up to 4 days before making the vermicelli bowl.
- Rinse the rice vermicelli noodles in cold water, then remove them from any liquid. This helps keep the texture firm and bouncy.
- If you’re not a fan of fish sauce, skip it and add an extra ½ teaspoon of kosher salt.
- To make this vermicelli bowl gluten free, all you need to do is use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Quick and easy
- Method: Stovetop
- Cuisine: Asian
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