If you want to try eating vermicelli a bit differently then you must try this salad recipe. Vermicelli is a popular Italian thin noodle that cooks quickly. It's healthy due to its low-carb content and so many people prefer it in their dinner or lunch menu. The lemongrass vermicelli salad brings a wonderful twist to the traditional vermicelli cooking. It is an interesting fact that though vermicelli noodles originated in Italy, it is a popular dish in Vietnam. The lemongrass vermicelli salad is also known as Bun Ga Nuong which is served with chili garlic sauce.
It is a very convenient item to cook as you can prepare a lot of things ahead. For example, you can boil the vermicelli or chop the vegetables and refrigerate them. So, when you are back from the office or encounter a surprise guest, you can entertain with this wonderful dish.
Ingredients
Chicken and Marinade
- Chicken thigh fillets or breasts – 1.2 to 1.6 lb, skinless and boneless
- Lemongrass – 1 stalk, only the white part sliced into small pieces
- Garlic cloves – 2, finely chopped
- Lime juice – 2 tablespoons
- Fish sauce – 2 tablespoons
- Light soy sauce – 1 tablespoon
- Brown sugar – 2 tablespoons
- Vegetable oil – 1 tablespoon
Nuoc Cham (Vietnamese Sauce)
- Rice vinegar – 4 tablespoons
- White sugar – 2 tablespoons
- Fish sauce – ¼ cup
- Water – ½ cup
- Garlic cloves – 2, finely chopped
- Red chili – 1, finely chopped
- Lime juice – 3 tablespoons
Noodle bowl
- Oil – ½ tablespoons
- Vermicelli noodles – 200g, dried
- Carrots – 2, julienned
- Iceberg lettuce – 5 cups, finely sliced
- Cucumbers – 2, julienned
- Bean sprouts – 3 cups
- Mint leaves – a handful
- Cilantro – a handful
- Red chili for garnish
- Lime wedges for serving
Cooking instructions
Step 1
Mix the marinade with chicken and leave for about an hour. The longer you keep the chicken aside, the better all the ingredients will seep into the chicken. So, the taste will be better.
Step 2
The traditional technique in Vietnam is to grill the chicken in charcoal. But if it's not available, you can cook it in the oven or stove. Heat some oil in the frying pan and put it on medium heat. Take the chicken out that was soaked in the marinade for a long time. Make sure that the long stalks of lemongrass are left out.
Step 3
Put the chicken in the hot pan and cook on both sides till it turns brown. Remove it from the pan and cut it into thin pieces once it cools down.
Step 4
Prepare the sauce by mixing all the sauce ingredients in a mixer and set aside for 20 minutes.
Step 5
Soak the vermicelli noodles in hot water for about 3 minutes. Alternatively, you can cook it in boiling water for a few minutes. But as vermicelli is very thin the second method may overcook the vermicelli. Then drain the water and rinse the noodles under cold water. This will prevent the noodles from sticking together.
Step 6
Serve it in layers with the vermicelli at the bottom, then chicken slices, sauce, herbs, and lemon wedges.
Tips
Before cutting the lemongrass into small pieces, you should peel the tough outer layers and bring out the soft white part at the bottom. Some people may be averting to fish sauce due to its raw smell. In that case, you may avoid using it.
Serving
You can serve the dish individually in small bowls. In such a case you can place the cooked vermicelli on the bowl, then add the salad. Sprinkle herbs and sauce on top. Another interesting way to serve the dish is by placing the different ingredients in different platters; that is, have vermicelli, veggies, sauces, and cheese in different bowls or plates. Your family members or guests can choose the ingredients according to their preferences.
Variations
Lemongrass vermicelli salad is a versatile dish. You can include chicken, beef, shrimp, fish, or even tofu. You can either bake or grill them. You can change vegetables and add cabbage, bell peppers, peas, and different fresh greens.
Health benefits
Lemongrass is rich in antioxidants. So, it reduces the risk of chronic diseases. It also lowers cholesterol levels. Vermicelli is low-carb and extremely healthy.
The sauce is the best part of this dish. It gives a great balance of savory, sweet, and tangy flavors. It's a wonderful meal for dinner or lunch. People of all ages will enjoy it.
