Ingredients:
Chicken Marinade:
- 1 lb. chicken breast
- 1 TBSP ginger paste
- 2 garlic cloves, minced
- 2 TBSP lime juice
- 2 TBSP fish sauce
- 1 TBSP soy sauce
- 2 TBSP brown sugar
- 1 TBSP vegetable oil
Fish Sauce/Nuoc Cham:
- 4 oz. yellow rock sugar
- 1 c. water
- 5 cloves of garlic, smashed
- 3/4 TBSP chili garlic sauce
- 1/3 c. fish sauce (3 crabs brand)
- Juice from 1 1/2 juicy limes and pulp
Quick Pickled Vegetables:
- 3/4 c. water
- 1/2 c. carrots, julienned
- 1/2 c. daikon radish, julienned
- 1/2 tsp. salt
- 1/2 TBSP sugar
- 1/2 c. rice wine vinegar
- 1/2 c. white vinegar
Vermicelli Bowls:
- Rice noodles, cooked
- 1 bunch of cilantro, chopped
- 1 bunch of mint, chopped
- Iceberg lettuce, sliced
- 2 Persian/small cucumbers, diced
- Quick pickled vegetables
- Grilled chicken
- Roasted peanuts, chopped
- Jalapenos, sliced
- Nuoc Cham
Directions:
- Marinate Chicken: In a Ziploc bag and chicken through vegetable oil. Place in refrigerator for 1 – 24 hours. When ready, remove chicken from marinade and grill or cook as desired.
- Nuoc Cham: Heat rock sugar and water in a medium to low heat until sugar is melted. In a small blender/food processor, add the lime juice, half of the sugar water, garlic, and chili garlic sauce and blend/blitz until desired texture (longer for smooth, less time for chunky). In a jar with lid, add the sauce along with the remaining sugar water and fish sauce. Set aside.
- Quick Pickled Vegetables: Add veggies and both vinegars to a jar with a lid. In a small saucepan add water, salt, and sugar and heat on medium low heat until salt and sugar melts; stir and then add to jar with veggies and let cool.
- Vermicelli Bowls Assembly: To your individual serving bowls, add desired rice noodles, cilantro, mint, lettuce, cucumbers, pickled vegetables, grilled chicken, peanuts, jalapeno slices, and nuoc cham.
Vietnamese Vermicelli Bowls – Bun:
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