Crispy Chicken with Lemongrass Vermicelli

Crispy Chicken with Lemongrass Vermicelli

I was craving a breaded chicken dish with pasta like chicken parm but I wanted it to be lighter. I was also craving Vietnamese bun vermicelli. I put the two cravings together to create this dish. I had been thinking of Vietnamese for a long time actually. The other day I finally was going to order some but I was having a lazy day and didn’t want to leave the house, so I found the only place that delivered. I had never been there and didn’t look at the reviews, but it turned out that it was more of a Chinese place that had some Vietnamese dishes on the menu. The bun vermicelli was almost embarrassingly bad and it made me crave the stuff even more! I’m not saying what I made here is super authentic or anything, but when I am craving it what I really need is the interplay of cucumber, mint, peanut, fish sauce, and rice noodles. The one that I ordered that day only had 3 out of 5 of these ingredients and for me that just doesn’t cut it!

How to use Lemongrass

How to use Lemongrass

IngredientsLemongrass InstructionsPeel off the outer layers and dice the tender lemongrass hearts to use in the dishAlternatively, you can roughly chop the whole stalk and use it like a bay leaf to season dishes while cooking and remove before eating. NotesLemongrass is a confusing ingredient to work with. If you use it wrong, you could…