Vietnamese

Vietnamese Chicken Noodle Bowls

Name: Vietnamese Chicken Noodle Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb boneless skinless chicken thighs, sliced thinly; 8 oz rice vermicelli noodles (labeled gluten-free); 3 tbsp fish sauce (labeled gluten-free), divided; 3 tbsp sugar, divided; 4 cloves garlic, minced, divided; 3 limes, juiced; 1 serrano chili, thinly sliced (optional); 1 small head romaine or butter lettuce, shredded; 1 cucumber, cut into matchsticks; 2 carrots, shredded; 1 cup fresh mint and cilantro leaves, mixed; ¼ cup roasted peanuts, chopped; 1 tbsp cooking oil; ½ tsp black pepper

A bright, fresh, cold-and-hot bowl that feels like a restaurant meal. The dipping sauce ties everything together.

Prep15 min
Cook15 min
Total30 min
Cost (est.)$4.00/serving
Levelmedium

Kid-friendly

Servings4

Ingredients

Produce

4 cloves garlic, minced, divided
3 limes, juiced
1 serrano chili, thinly sliced (optional)
1 small head romaine or butter lettuce, shredded
1 cucumber, cut into matchsticks
2 carrots, shredded
1 cup fresh mint and cilantro leaves, mixed

Meat

1¼ lb boneless skinless chicken thighs, sliced thinly

Pantry

8 oz rice vermicelli noodles (labeled gluten-free)
3 tbsp fish sauce (labeled gluten-free), divided
3 tbsp sugar, divided
¼ cup roasted peanuts, chopped
1 tbsp cooking oil
½ tsp black pepper

Estimated cost: about $16.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.

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Steps

Whisk 1 tablespoon of fish sauce, 1 tablespoon of sugar, half the garlic, and the black pepper in a bowl. Toss with the chicken and let it sit while you prep.
For the dressing, stir the lime juice, remaining fish sauce, remaining sugar, remaining garlic, chili, and 1/2 cup warm water until the sugar dissolves.
Cook the noodles per the package directions, rinse under cold water, and drain well.
Heat the oil in a large skillet over medium-high heat. Cook the chicken in a single layer for 6 to 8 minutes, until browned at the edges and cooked through to 165 degrees F.
Divide the noodles, lettuce, cucumber, carrots, and herbs among bowls. Top with the chicken and peanuts and pour the dressing over.

Equipment

large skillet, pot for noodles

Tips

Slice the chicken as thin as you can for the best caramelized edges.
Sub shrimp or pork for the chicken. Cook shrimp for 2 to 3 minutes.

Easier for kids

Leave the serrano chili out of the dressing, or serve the dressing on the side.
Leave the roasted peanuts off the kids' bowls (contains peanuts).