Lemongrass Grilled Chicken Vermicelli Bowls

By Sprig Originals ✓ · cooked up in Sprig

Charred lemongrass-marinated chicken thighs over cool rice vermicelli, piled with herbs, cucumber, pickled carrot and crushed peanuts. The marinade does the heavy lifting overnight, the grill pan does it in 10 minutes, and the double batch of nuoc cham means tomorrow's lunch is already half built.

Ingredients

• 2 lb boneless skinless chicken thighs
• 3 stalks fresh lemongrass, tough outer layers removed
• 4 cloves garlic
• 3 shallots, peeled
• 3 tbsp fish sauce
• 2 tbsp light brown sugar
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp neutral oil, plus more for the pan
• 1 tsp freshly ground black pepper
• 1/2 tsp ground turmeric (optional, for color)

• 1 cup warm water
• 1/2 cup granulated sugar
• 1/2 cup fish sauce
• 1/2 cup fresh lime juice (about 4 limes)
• 3 cloves garlic, finely minced
• 1 Thai chile, thinly sliced (or 1 tsp chili garlic sauce)

• 1 cup carrot, julienned or coarsely grated
• 1 cup daikon radish, julienned
• 1/3 cup rice vinegar
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt

• 10 oz dried rice vermicelli (bun)
• 4 cups shredded green leaf or romaine lettuce
• 2 Persian cucumbers, thinly sliced or julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 cup Thai basil leaves (optional)
• 1 cup mung bean sprouts
• 1/2 cup roasted salted peanuts, coarsely crushed
• 2 scallions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Make the marinade: trim the lemongrass to the pale bottom 5–6 inches, slice thinly, and add to a food processor with the garlic and shallots. Pulse to a coarse paste, scraping down once or twice, about 30 seconds. (No processor? Mince everything as finely as you can by hand — lemongrass fibers are tough, so go fine.)
2. Scrape the paste into a bowl and whisk in 3 tbsp fish sauce, brown sugar, honey, soy sauce, 2 tbsp oil, black pepper, and turmeric if using.
3. Pat the chicken thighs dry and, if any are very thick, open them out flat so they're an even 1/2 to 3/4 inch. Combine with the marinade in a zip-top bag or dish, massage to coat, and refrigerate at least 2 hours and up to 24 (overnight is best).
4. Make the double batch of nuoc cham: stir the warm water and 1/2 cup sugar together until fully dissolved, then add 1/2 cup fish sauce, lime juice, minced garlic, and sliced chile. Taste — it should be bright, salty, and just sweet. Set half aside for serving and refrigerate the rest in a jar for up to 1 week.
5. Quick-pickle the vegetables: toss the carrot and daikon with the rice vinegar, 2 tbsp sugar, and salt in a bowl. Let sit at room temperature at least 20 minutes, tossing occasionally, while you prep everything else.
6. Cook the vermicelli: bring a large pot of water to a boil, drop in the noodles, and cook 4–6 minutes until tender but not mushy (check the package and taste one). Drain, rinse thoroughly under cold water until completely cool, then shake dry very well and set aside. Loosen with your fingers or a splash of water if they clump.
7. Heat a cast-iron grill pan (or heavy skillet) over medium-high for 4–5 minutes until a drop of water skitters. Brush lightly with oil and turn on your vent hood — the sugar in the marinade will smoke a little.
8. Scrape excess paste off the chicken so it chars instead of burns, then grill in batches without crowding: 4–5 minutes on the first side until deeply lacquered, 3–4 minutes on the second, until the thickest part registers 175°F. Transfer to a board and rest 5 minutes, then slice across the grain into 1/2-inch strips.
9. Build the bowls: divide lettuce among 4 large bowls, top with a nest of vermicelli, then fan the sliced chicken over one side. Add cucumber, drained pickled carrot and daikon, bean sprouts, and generous handfuls of mint, cilantro, and Thai basil.
10. Shower with crushed peanuts and scallions, tuck in a lime wedge, and pour about 1/3 cup nuoc cham over each bowl right before eating. Toss everything together at the table so the dressing coats the noodles.

Chef's tips

Nutrition (per serving, estimated)

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