Name: Vietnamese Lemongrass Chicken Skewers with Rice Noodle Salad
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless, skinless chicken thighs, cut into 1-inch pieces; 1 stalk lemongrass, tough outer layer removed, finely minced; 1 clove garlic, minced; 1 small red chili, thinly sliced (remove seeds for less heat); 1 1/2 tbsp fish sauce; 1 tsp sugar; 1/2 tbsp vegetable oil; 2 oz dried rice vermicelli noodles; 1/2 cup shredded carrots; 1/2 small cucumber, julienned; 2 tbsp fresh mint leaves; 2 tbsp fresh cilantro leaves; 2 tbsp fresh basil leaves; 1 tbsp roasted peanuts, crushed; 1 lime, cut into wedges; —For the Nuoc Cham Dressing—; 1 1/2 tbsp fish sauce; 1 tbsp fresh lime juice; 1/2 tbsp sugar; 1 tbsp water; 1/2 small garlic clove, minced; 1/2 small red chili, finely chopped

Vietnamese Lemongrass Chicken Skewers with Rice Noodle Salad

Peter

These Vietnamese Lemongrass Chicken Skewers pack savory, citrusy, and herb-forward flavor into every bite, thanks to a fresh marinade of lemongrass, garlic, and chili. The chicken chars beautifully on the grill, picking up smoky notes. Paired with a vibrant rice noodle salad bursting with crisp veggies and fresh herbs, and drizzled with classic nuoc cham, this dish is light yet satisfying. A sprinkle of crushed peanuts and a squeeze of lime add crunch and brightness. It's a fast, easy meal that brings the street food flavors of Vietnam to your weeknight table.

Ingredients

Instructions

Combine chicken thigh pieces, minced lemongrass, garlic, sliced chili, fish sauce, sugar, and vegetable oil in a bowl. Toss well and marinate while you prepare the rest (10-15 minutes).
Bring a pot of water to a boil. Cook rice vermicelli noodles according to package instructions (usually 3-5 minutes), then drain and rinse under cold water. Set aside.
In a small bowl, whisk together all nuoc cham dressing ingredients: fish sauce, lime juice, sugar, water, garlic, and chili. Stir until sugar dissolves. Set aside.
Thread marinated chicken onto skewers (metal or soaked wooden skewers).
Heat a grill pan or outdoor grill over medium-high heat. Grill chicken skewers for 3-4 minutes per side, turning until charred at edges and cooked through.
While chicken grills, toss cooked noodles with shredded carrots, cucumber, mint, cilantro, and basil. Drizzle with half the nuoc cham dressing and toss gently.
To serve: Mound rice noodle salad in a bowl. Top with grilled chicken skewers. Garnish with crushed peanuts and lime wedges. Serve the remaining nuoc cham and extra cucumber salad on the side.