Lemon Grass Chicken Vermicelli Bowl

My family and I love Vietnamese cuisine so I had to recreate a Lemon Grass Chicken Vermicelli Bowl.

Also this is my new diy backdrop I created last month. 🙂

For the Lemon Grass Chicken:

I marinated chicken thighs over night in fish sauce, garlic, fresh lemon grass and sugar.

I sautéed in vegetable oil and added just a touch of coconut aminos and oyster sauce.

The Vermicelli noodles are soaked in boiling water for about 8 min and then drained well.

The vegetables I used are shredded carrots, bean sprouts, cucumbers and I tossed with mint and basil leaves.

This dish was super tasty and easy.

Some tips:

Though my package of vermicelli noodles looked small, it created a whole lotta noodles.

Buying already shredded carrots saved me time.

The texture of the chicken thigh wasn’t quite what I was looking for so I’m going to try it with chicken breast next time and I’m going to use more lemon grass. I was experimenting with the marinade so the 2 stalks I used were fragrant and delish but I really want the lemon grass to be more apparent.

This dish is great by itself or you can add egg rolls if you like.

I topped it with peanuts and the chicken provided a nice sauce, but if you would like more heat- add some chili sauce.

Enjoy!