Lemongrass Chicken Bowl Recipe (Gluten Free)

With Nuac Cham

This Vietnamese style lemongrass chicken makes me understand that my Vietnamese friend told me that her favorite Thai food is grilled chicken as it reminds her of Vietnam. As I tasted and made this dish, it reminds me of home though it is not Thai food! However, I do prefer the Vietnamese lemongrass chicken as it comes with a delicious condiment “Nuac Cham”!

What I love about this recipe.

1. Customizable in terms of the vegetables, noodles, and rice. I forgot to add cucumber slices in the bowl, but my husband didn’t even notice and just enjoyed it!
2. Quick recipe. No need to spend hours marinating it. It is intense enough to make it flavorful even though the marinating time is less than 10 minutes!
3. The Nuac Cham is not only great on this dish. You can use it as a dressing for your other salad too!
4. You can definitely use granulated monk fruit for healthier version of sweetener as well. Our family has been using it.

Lemongrass Chicken Bowl

Mary Thatcher

Quick, delicious, and nutritious lemongrass chicken recipe.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course dinner, lunch, Main Course, noodle, Salad

Cuisine asian, Vietnamese Inspire

Servings 4 people

Calories 395 kcal

Equipment

• 1 air fryer
• 1 cast iron skillet
• 1 cutting board
• 1 knife

Ingredients

  

1x2x3x

• 4 cloves garlic finely chopped
• 1 tsp black pepper
• 1 stalk lemongrass or 1 tsp lemongrass powder. Or 1 Tbsp ground frozen lemongrass. See the link
• 2 tbsp neutral oil recommend avocado oil for health benefit. See the link.
• 2 tbsp fish sauce
• 1 tbsp sugar or granulated monk fruit sweetener for health benefit. See the link.
• 2 tbsp water
• 1 lb chicken thigh boneless skin on
• 50 grams rice vermicelli noodle or Somen noodle or rice. All are delicious with this dish. See the link.

For Nuach Cham

• 3 tbsp fish sauce
• 3 tbsp sugar
• 2 tbsp white vinegar
• 2 tbsp lime juice
• 1 red chili
• 2 cloves garlic finely chopped

Instructions

 

• Prepare marinade by finely chop the bottom half of the lemongrass and garlic. Combine them with fish sauce, sugar, ground black pepper, oil and water. Massage the marinade into the chicken thigh for about 5 minutes.
• Airfry at 360 Fahrenheit for 20 minutes (10 minutes on each side). Start with the skin side down first.
• Or use medium heat. Brush a skillet with some oil and grill 7 minutes on each side.
• Make the Vietnamese fish sauce or Nuac Cham. Combine chopped chilies, garlic, fish sauce, white vinegar, lime juice, and sugar together.
• Cook vermicelli or Somen noodle or rice vermicelli according to the package instructions. For Somen noodle that I use, I boil it in hot water for 2 minutes. For rice vermicelli, you can pour hot water in a bowl and soak it for a minute to 90 seconds in the covered bowl. Or of course, you can simply eat it with Jasmine rice.
• Serve the lemongrass chicken with vegetables, herbs, noodles or rice. Drizzle with the Nuac Cham or the Vietnamese fish sauce and enjoy !

Video

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A post shared by Mary. J Thatcher (@stickyricethaikitchen)

Nutrition

Serving: 1cupCalories: 395kcalCarbohydrates: 19gProtein: 21gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 111mgSodium: 1879mgPotassium: 398mgFiber: 1gSugar: 5gVitamin A: 205IUVitamin C: 20mgCalcium: 37mgIron: 2mg

Tried this recipe?Let us know how it was!