Recipes
Rice Noodle Salad Bowls with Grilled Lemongrass Chicken
- Chicken
Like rice paper rolls and banh mi sandwiches, rice-noodle salad bowls—often categorized at restaurants as rice vermicelli bowls or bun (“boon”, the name of the noodles in Vietnamese)—can feature many wonderful things, like grilled lemongrass chicken skewers. To make Vietnamese rice-noodle salad bowls, simply layer the ingredients in a bowl and let diners dress and mix up their own at the table. The vegetables provide refreshing crunch and herbal pungency, the noodles carry flavor, and the main feature and toppings are up to you. Grilled chicken skewers are the highlight here. Nuoc cham unites things with its Viet imprint.
Ingredients
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1/4 cup coarsely chopped lemongrass (from 1 medium stalk)
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3 tablespoons coarsely chopped shallot
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1 1/2 tablespoons granulated sugar or 2 tablespoons light brown sugar
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1 1/2 tablespoons canola oil or other neutral oil (such as grapeseed)
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1 1/2 tablespoons fish sauce (such as Three Crabs)
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1 tablespoon chopped garlic
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1 teaspoon soy sauce
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3/8 teaspoon cayenne pepper or black pepper
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1 1/4 pounds boneless, skinless chicken thighs
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1 (6- to 8-ounce) package uncooked rice stick noodles (maifun) or 1 (10- to 12-ounce) package uncooked rice capellini pasta or thin spaghetti
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4 cups loosely packed mixed baby lettuces or soft-leaf lettuce leaves (such as butter, Boston, or green leaf), thinly sliced
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1 (2-ounce) Persian cucumber, shaved into thin strips (optional)
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1/2 cup torn fresh cilantro, divided
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1/2 cup torn fresh mint, basil, and/or dill, divided
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Canola oil or other neutral oil (such as grapeseed), for grilling
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2/3 cup unsalted roasted peanuts or cashews, coarsely chopped
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1/4 cup crispy fried shallots or onions (optional)
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1 cup Nuoc Cham
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