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Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)
Hoofdgerecht

Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)

50 minVoor 6Nutri-Score B€€
van @nguyenfoodstall3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken thighs (boneless, trimmed)Vlees12 stukken
  • garlic powderKruiden en specerijen9 g
  • onion powderKruiden en specerijen5 g
  • lemongrass (frozen, fresh or paste, finely chopped)Groente en fruit40 g
  • soy sauceVoorraadkast30 ml
  • fish sauceVoorraadkast45 ml
  • honeyVoorraadkast42 g
  • ground corianderKruiden en specerijen12 g
  • saltKruiden en specerijen5 g
  • chicken bouillonVoorraadkast4 g
  • paprikaKruiden en specerijen3 g
  • cayenne powderKruiden en specerijen1 g
  • neutral oilVoorraadkast15 ml
  • vodkaDranken15 ml
  • black pepper (cracked, to taste)Kruiden en specerijen2 g
  • vermicelli noodles (cooked)Granen400 g
  • water (boiling)Overig240 ml
  • sugarVoorraadkast100 g
  • lime juice (freshly squeezed)Groente en fruit120 ml
  • garlic (minced)Groente en fruit2 stukken
  • lettuce (chopped)Groente en fruit150 g
  • cucumber (sliced)Groente en fruit200 g
  • pickled carrotsGroente en fruit150 g
  • mint leaves (fresh)Groente en fruit20 g
  • peanuts (toasted)Noten en zaden60 g

per portie

Voedingswaarden

723kcal

Koolhydraten
70 g
Eiwitten
43 g
Vetten
30 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Airfryer
  • Mengkom
  • Steelpan
  • Soeppan

stap voor stap

Bereiding

  1. Make the lemongrass chicken marinade

    • In a bowl, combine the soy sauce, fish sauce, salt, ground coriander, lemongrass, cayenne, paprika, honey, garlic powder and onion powder.
    • Mix in the oil, vodka and cracked black pepper until well blended.
    Stap 1

  2. Marinate the chicken

    • Add the chicken thighs to the marinade and turn to coat well.
    • Let marinate for at least 20 to 30 minutes, or overnight for deeper flavour.
    Stap 2

  3. Air fry the chicken

    • Place the marinated chicken thighs in the air fryer.
    • Cook at 200 °C until juicy and cooked through.
    Stap 3

  4. Cook the vermicelli noodles

    • Boil the vermicelli noodles according to the package instructions.
    • Drain and set aside.
    Stap 4

  5. Make the dipping fish sauce

    • In a bowl, stir the boiling water with the sugar until dissolved.
    • Add the lime juice, fish sauce and minced garlic and mix well.
    Stap 5

  6. Assemble the lunch boxes

    • Divide the cooked vermicelli noodles and sliced chicken into microwave-safe containers.
    • Add the chopped lettuce, cucumber, pickled carrots and mint leaves.
    • Pack the dipping fish sauce and toasted peanuts in separate small containers.
    Stap 6

  7. Reheat and serve

    • Remove the fresh vegetables from the box and set them aside on the lid.
    • Microwave the chicken and noodles, then add back the vegetables, peanuts and dipping fish sauce.
    Stap 7
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