Sarah Banh

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Crispy and juicy lemongrass chicken with Vermicelli Bowl. Amazing combinations.

Lemongrass Chicken Vermicelli Bowl

Mix all ingredients and marinade chicken for 1hr-overnight.

Air fry 380 for 16-18 mins, and optional: midway you can baste the chicken with the juices and pop it back in for a juicer crust!

Prep veggies, finely julienning the carrots and daikon

Add enough salt to coat the veggies. This will draw out excess moisture to get a better pickle, let sit for ~20 mins

Mix sugar and vinegar in a bowl and set aside. Taste and add more sugar if you want a sweeter pickle :)

Drain the liquid from veggies, and rise off all the salt.

Squeeze out all excess liquid and put into air tight storage container

Add vinegar+ sugar mix, then press veggies down. They’ll give off more water so don’t worry if liquid doesn’t cover the veggies!

Cover and let sit in fridge for at least 2 hrs, then serve!

fish sauce (any brand, if you use 3 crabs brand use a tad less bc it’s more salty)

Finely chop the garlic and chilies. Mix all the ingredients together and store in the fridge for up to 2 weeks!

Once your chicken is ready and veggies are pickled, cook your vermicelli noods according to the directions on the package.

Chop your cucumbers, tomatoes and cilantro.

On top of the noods, add in your lemongrass chicken, pickled veggies, tomatoes, cucumbers and cilantro. Drizzle on a healthy amount of nước mắm sauce and top with peanuts and sesame seeds. Enjoy!!

Sarah Banh

Lemongrass Chicken Vermicelli Bowl

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