Whether you're hosting a dinner party or just looking for a healthy and delicious meal, on a week night, Vietnamese Lemongrass Chicken Vermicelli Bowls are sure to impress. They’re not only beautiful to look at but also packed with lots of greens and flavor.

This recipe is versatile—you can easily swap the chicken for tofu, shrimp, or fish to suit your diet. Sometimes, I serve it like this with the vermicelli noodles, sometimes just with a side salad, and other times with rice. 

So next time you're in the mood for something fresh and flavorful, give this dish a try. With our Lemongrass Marinade & Stir-Fry, we've taken out all the hard work, so this labor intensive dish that we used to make on occasion, is now on the menu at least a couple times a week.

LEMONGRASS CHICKEN

-2 lb of chicken thighs

-1/2 jar of Wynn's Kitchen Lemongrass Marinade

Marinate for at least 30 minutes (I usually marinate it overnight in the fridge)

Grill the chicken and cut into long pieces.

NOODLES

-1 package of rice vermicelli noodles cooked according to package

Rinse in cold water and set aside

SALAD

- 1 bag of spring mix

- 3 sprigs of mint - removed from stems

- sliced cucumbers

- 4 sprigs of cilantro chopped

- Minced green onions

ASSEMBLE:

1. Add the salad mixture into a large bowl, add the noodles, and top with the lemongrass chicken.

2. Serve with Vietnamese Vinaigrette and serve.

Nuoc Cham (Vietnamese Vinaigrette) -you can make this ahead of time and store in the fridge. This sauce is the key to many Vietnamese dishes! 

Makes about 3 cups

(will keep in the fridge for 2 weeks)

Ingredients:

4-6 cloves finely minced garlic

2 teaspoons minced fresh serrano peppers (or your pepper of choice)

½ cup Fish Sauce, (Son Fish Sauce)

1 1/3 cup of hot water

2 limes, juiced with pulp

½ cup Monk Fruit Sweetener

Instructions:

1. Combine all ingredients in a mason jar.  Stir until the monk fruit sweetener is dissolved and put in the fridge to chill.