Recipe of the Month - April 2026: Lemongrass Chicken Vermicelli Bowl
Makes 4 Servings
Ingredients:
454 grams (1 pound) Chicken Thighs (boneless, skinless)
15 grams Lemongrass (peeled, chopped into large pieces)
3 tbsps Fish Sauce (divided)
1/4 cup Lime Juice (divided)
1/4 cup Cane Sugar (divided)
1 tbsp Avocado Oil or Canola Oil or Olive Oil
2 tbsps Tamari
198 grams Rice Vermicelli Noodles
3 tbsps Rice Vinegar
1/2 cup Water
2 Carrots (shredded)
3 cups Green Cabbage (sliced thin)
1/2 cup Cilantro (roughly torn)
Directions:
1. In a large baking dish or large zipper-lock bag, place the chicken thighs inside. In a small bowl, combine the lemongrass, 1/3 of the fish sauce, half of the lime juice, half of the cane sugar, oil, and tamari. Whisk well to combine. Pour over the chicken and toss well to mix everything. Let it marinate for one hour.
2. Cook the rice verimicelli noodles according to the directions on the package. Rinse under cold water and drain. Set aside.
3. Heat a large skillet over medium heat. Once hot, add the chicken along with any leftover marinade and cook until charred on one side. Flip and cook the other side, about 10 minutes total. Remove and discard the lemongrass pieces and let cool slightly on a plate. Once cool, slice into strips.
4. In a medium-sized bowl, add the remaining lime juice, fish sauce, and sugar. Then add the rice vinegar and water, and whisk to combine until the sugar is dissolved.
5. Divide the noodles into bowls along with the carrot, cabbage, and cilantro. Top with the sliced chicken. Serve with the dipping sauce and spoon it over top of each bowl. Enjoy!
Notes:
-Leftovers -Refrigerate in an airtight container for up to three days.
-More flavor: Add chili flakes or Thai chilis to the chicken.
-Additional toppings: Add sliced cucumber, Thai chilis, or fresh mint or basil leaves to top.
-Make it Vegan: Omit the chicken and use tofu instead.
-No Cabbage: Use iceberg lettuce instead.
-Lemongrass: can be found in asian grocery stores - fresh or frozen. Hot tip: peel and chop to be stored in freezer for other dishes.
Nutrition Facts (Amount per serving)
Calories 455
Fat 9g
Saturated Fats 2g
Carbs 64g
Fibre 4g
Sugar 17g
Protein 25g
Cholesterol 107mg
Sodium 1715mg
Calcium 63mg
Iron 2mg
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