Description
A vibrant and fresh Vietnamese noodle bowl featuring tender grilled chicken, refreshing vegetables, aromatic herbs, and a flavorful tangy dressing. This dish combines the perfect balance of textures and tastes, making it a simple and satisfying meal.
Ingredients
Scale
Protein and Noodles
- 2 boneless, skinless chicken breasts
- 200 grams rice noodles
Vegetables and Herbs
- 1 small carrot, julienned
- 1 cucumber, julienned
- 1 cup shredded lettuce
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup pickled carrots and daikon radish
- 1/4 cup roasted peanuts, chopped
Sauce and Seasonings
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chili paste
- 1/2 teaspoon sesame oil
- 1/2 cup lime juice
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Heat the skillet: Heat a tablespoon of vegetable oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Season the boneless, skinless chicken breasts with salt and pepper on both sides for flavor.
- Cook the chicken: Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and thoroughly cooked.
- Rest and slice chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing thinly against the grain to retain juiciness.
- Cook rice noodles: Meanwhile, bring a pot of water to a boil and cook the rice noodles according to package instructions, usually 3-4 minutes.
- Drain and cool noodles: Drain the noodles and rinse under cold water to stop cooking and prevent sticking.
- Prepare dressing: In a small bowl, whisk together fish sauce, soy sauce, rice vinegar, sugar, chili paste, sesame oil, lime juice, and honey until smooth and sugar dissolves.
- Toss noodles with sauce: Pour the dressing over the noodles in a large bowl and toss to coat evenly for full flavor integration.
- Assemble lettuce base: Place a handful of shredded lettuce at the bottom of each serving bowl as a fresh base.
- Add noodles: Add a portion of dressed rice noodles on top of the lettuce in each bowl.
- Top with chicken: Arrange sliced chicken breasts over the noodles in each bowl for protein.
- Add vegetables: Arrange julienned carrot, cucumber, and pickled carrots and daikon radish around the chicken for crispness and color.
- Garnish with herbs: Sprinkle fresh cilantro and mint on top of each bowl to add aromatic freshness.
- Add peanuts: Sprinkle chopped roasted peanuts over the bowls to add crunch and nutty flavor.
- Serve: Serve the noodle bowls immediately to enjoy the fresh textures and vibrant flavors.
Notes
- For best results, marinate chicken briefly with some of the dressing ingredients before cooking to enhance flavor.
- Adjust chili paste amount to your preferred heat level.
- Rice noodles should be rinsed thoroughly with cold water to prevent clumping.
- This dish is best served immediately to retain the freshness and crunch of the vegetables and peanuts.
- Substitute chicken with tofu for a vegetarian version.
