Servings: 4 people
Ingredients
- 1.1 pound deboned chicken thighs
- 2 stalks lemongrass (or 2 tbsp minced lemongrass)
- 1 big clove garlic
- 1 big clove shallot
- 3 tbsp water
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp cooking oil
Nước Chấm Dipping Sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp warm water
- 2 tsp rice vinegar
- Minced garlic (to your taste)
- Minced chili (to your taste)
Rice Noodles, Vegetables & Herbs
- 1 package thin rice noodles (bún)
- Lettuce (shredded)
- Bean sprouts
- Carrot (cut into matchsticks)
- Cucumber (cut into matchsticks)
- Thai basil, mint...
- Vietnamese scallion oil (mỡ hành) (optional)
- Vietnamese pickled carrot & daikon (đồ chua) (optional)
- Roasted peanuts (optional)
- Fried shallots (optional)
Instructions
Chicken
- Blend the garlic, shallots, and lemongrass with water.
- Mix this blend with the chicken thighs, fish sauce, soy sauce, oyster sauce, and honey. Marinate for 1 hours or overnight in the fridge.
- Before baking, let the marinated chicken come to room temperature for 20 minutes and preheat the oven to 390°F (200°C).
- Bake the chicken at 390°F (200°C) for about 20 minutes or until golden brown.
- Let them rest for 5 minutes before cutting into bite-sized pieces.
Dipping Sauce
- Combine fish sauce, sugar, warm water, and vinegar. Stir in minced garlic and chili.
Assemble
- Prepare the rice vermicelli according to the package instructions.
- In a bowl, layer the rice vermicelli with bean sprouts, shredded lettuce, and herbs. Top with the grilled chicken.
- Drizzle Nước Chấm dipping sauce over the dish, mix well and enjoy.
- For extra flavor, add scallion oil, roasted peanuts, fried shallots, and pickled vegetables.
Tried this recipe?Let us know how it was!