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Crispy Lemongrass Chicken Vermicelli
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Crispy Lemongrass Chicken Vermicelli

Inspired by Vietnamese bun this vermicelli bowl is topped with crispy lemongrass chicken cutlets, cucumbers, and spicy pickled veggies.
Prep Time20 minutes
Cook Time30 minutes
resting time2 hours
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian, Vietnamese
Keyword: fried, Mash-Up, Spicy
Servings: 4 people
Calories: 1011kcal

Ingredients

Pickled Veggies

  • 3 fresno chilis sliced
  • 3 serrano chilis sliced
  • 1 large carrot julienne sliced
  • 5 radishes julienne sliced
  • 2 cloves garlic
  • 1 cup rice vinegar
  • 1/4 cup mirin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt

Cucumbers

  • 1 large english cucumber sliced thin
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablspoons honey
  • 1/2 teaspoon gochugaru chili flakes
  • pinch of salt

Sauce

  • 1/4 cup fish sauce
  • juice of 4 limes
  • 2 tablespoons honey
  • 1/4 cup sambal chili paste
  • 1 teaspoon lemongrass paste
  • 1 tablespoon mustard
  • 2 cloves garlic grated
  • 1/4 cup water

Chicken

  • 2 chicken breasts
  • 2 tablespoons lemongrass paste
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sambal chili paste
  • 1 tablespoon rice vinegar
  • 1.5 cups flour
  • 3 eggs
  • 1.5 cups panko breadcrumbs
  • oil for frying

Bowls

  • 8 ounces rice noodles cooked to package instructions
  • 1/2 cup chopped peanuts
  • 40 min leaves

Instructions

Make the veggies

  • Put all the veggies in a ball jar and top with the liquids. Fill with a little water if needed to cover the veggies. Allow to rest for at least 2 hours before using.

Cucumbers

  • Mix the cucumbers in a bowl with all the other ingredients. Toss to combine. Cover and store until ready to use.

Sauce

  • Mix all the sauce ingredients in a jar and set aside until ready to use.

Chicken

  • Slice the chicken in half the wide way so you end up with two thinner pieces of chicken.
  • Place parchment paper on a work surface and add one of the chicken slices. Top with more parchment and use a mallet or other kitchen tool to pound the chicken thinner and wider.
  • Put the chicken in a bowl and add lemongrass paste, fish sauce, sugar, soy sauce, chili paste, and rice vinegar. Cover and allow to marinate in the fridge for 1 hour.
  • Preheat a frying pan to medium high heat and add some oil to the pan so it is about 1/2 inch deep.
  • Put the flour in one bowl, eggs in another, and panko in a third. Add a few spoonfuls of the marinade from the chicken into the eggs. Whisk the eggs to combine.
  • Dip the chicken into the flour, then into the eggs, and then into the breadcrumbs to coat.
  • Fry the chicken in the pan to brown on both sides, about 5 minutes per side. Transfer to a rack to cool.

Build the bowls

  • Add the cooked rice noodles to a bowl. Top with cucumbers and pickled veggies. Slice the chicken and add sliced chicken pieces to the bowl. Top with mint, peanuts, and sauce.

Nutrition

Calories: 1011kcal | Carbohydrates: 142g | Protein: 48g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 3170mg | Potassium: 1235mg | Fiber: 9g | Sugar: 22g | Vitamin A: 3846IU | Vitamin C: 34mg | Calcium: 199mg | Iron: 8mg