Vietnamese Lemongrass Chicken Bowls (Print Version)

Juicy Vietnamese lemongrass chicken with pickled vegetables, herbs, and nuoc cham, ready to serve over rice or noodles.

# Ingredients:

For the lemongrass chicken

01 - 2 lb (900 g) boneless skinless chicken thighs
02 - 3 lemongrass stalks, tender white and pale green parts finely minced, about 1/3 cup
03 - 4 garlic cloves, minced
04 - 1 small shallot, minced
05 - 2 tablespoons fish sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon light brown sugar
09 - 1 tablespoon honey
10 - 2 tablespoons fresh lime juice
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons neutral oil, divided

For the quick pickles

13 - 1 cup (110 g) shredded carrot
14 - 1/2 cup (60 g) julienned daikon or cucumber
15 - 1/4 cup (60 ml) rice vinegar
16 - 1 tablespoon sugar
17 - 1/2 teaspoon kosher salt

For the nuoc cham

18 - 1/4 cup (60 ml) warm water
19 - 3 tablespoons fresh lime juice
20 - 2 tablespoons fish sauce
21 - 1 1/2 tablespoons sugar
22 - 1 garlic clove, finely minced
23 - 1 Thai chili or Fresno chili, thinly sliced

For serving

24 - 4 cups cooked jasmine rice or 8 oz (225 g) cooked rice vermicelli noodles
25 - 1 Persian cucumber, thinly sliced
26 - 2 cups shredded lettuce
27 - 1/2 cup mixed fresh cilantro and mint leaves
28 - 2 green onions, thinly sliced
29 - Lime wedges, for serving

# Instructions:

01 - In a large bowl, mix lemongrass, garlic, shallot, fish sauce, soy sauce, oyster sauce, brown sugar, honey, lime juice, black pepper, and 1 tablespoon oil. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 24 hours.
02 - Stir rice vinegar, sugar, and salt until dissolved. Add the carrot and daikon or cucumber, toss well, and let stand for at least 20 minutes.
03 - Stir warm water, lime juice, fish sauce, and sugar until the sugar dissolves. Add the garlic and chili. Taste and adjust with more lime, water, or sugar if needed.
04 - Have the cooked jasmine rice warm, or cook rice vermicelli according to the package directions, then rinse under cool water and drain well.
05 - Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Shake off heavy clumps of marinade and cook the chicken for 5-6 minutes per side, until caramelized and the thickest part reaches 165 degrees F.
06 - Transfer the chicken to a cutting board and rest for 5 minutes. Slice across the grain into strips.
07 - Divide rice or noodles among bowls. Top with sliced chicken, pickled vegetables, cucumber, lettuce, herbs, green onion, and lime wedges. Drizzle with nuoc cham or serve it on the side.

# Notes:

01 - Marinating time is not included in the active prep time.
02 - Chicken thighs give the juiciest result, but evenly pounded chicken breast works.
03 - Use tamari and gluten-free oyster sauce if cooking for a gluten-free eater.

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