Lemongrass Chicken with Vietnamese Noodle Salad

This dish, Lemongrass Chicken with Vietnamese Noodle Salad, is light and tasty. It has tender grilled chicken and a colorful noodle salad. The lemongrass marinade gives it a lovely citrusy smell, and the crunchy vegetables and fresh herbs make it a great summer meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 lemongrass stalks, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 8 oz rice vermicelli noodles
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• Lime wedges for serving

Instructions:

In a bowl, combine lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil to make the marinade

Slice chicken breasts into thin strips and add them to the marinade

Refrigerate for at least 30 minutes

Cook rice vermicelli noodles according to package instructions, then rinse with cold water and drain

Heat a grill or grill pan over medium-high heat

Grill the marinated chicken until cooked through and slightly charred, about 4-5 minutes per side

In a large bowl, assemble the salad by combining cooked noodles, cucumber, carrot, mint leaves, cilantro leaves, and chopped peanuts

Serve the grilled lemongrass chicken on top of the noodle salad

Garnish with lime wedges and additional herbs, if desired

Enjoy your Lemongrass Chicken with Vietnamese Noodle Salad!