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Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)
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Vietnamese Lemongrass Chicken Noodle Bowls (Bún Thịt Nướng)

50 minServes 6Nutri-Score B€€
from @nguyenfoodstall3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (boneless, trimmed)Meat12 pieces
  • garlic powderSpices9 g
  • onion powderSpices5 g
  • lemongrass (frozen, fresh or paste, finely chopped)Produce40 g
  • soy saucePantry30 ml
  • fish saucePantry45 ml
  • honeyPantry42 g
  • ground corianderSpices12 g
  • saltSpices5 g
  • chicken bouillonPantry4 g
  • paprikaSpices3 g
  • cayenne powderSpices1 g
  • neutral oilPantry15 ml
  • vodkaBeverages15 ml
  • black pepper (cracked, to taste)Spices2 g
  • vermicelli noodles (cooked)Grains400 g
  • water (boiling)Other240 ml
  • sugarPantry100 g
  • lime juice (freshly squeezed)Produce120 ml
  • garlic (minced)Produce2 pieces
  • lettuce (chopped)Produce150 g
  • cucumber (sliced)Produce200 g
  • pickled carrotsProduce150 g
  • mint leaves (fresh)Produce20 g
  • peanuts (toasted)Nuts & seeds60 g

per serving

Nutrition

723kcal

Carbs
70 g
Proteins
43 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Saucepan
  • Stockpot

step by step

Method

  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.
    Step 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.
    Step 2

  3. Air fry the chicken

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

  4. Cook the vermicelli noodles

    • Boil the vermicelli noodles according to the package instructions.
    • Drain and set aside.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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