Vietnamese Chicken Noodle Bowl

Recipe video above. Easy light, healthy noodles topped with tasty marinaded meat, fresh vegetables and herbs, drizzled lightly with a zingy sauce. The marinade is extremely versatile - if you just use this recipe as a guide, you can tailor it to your own taste. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
2 garlic cloves , finely chopped or minced
2 tbsp lime juice
2 tbsp fish sauce (Note 3)
1 tbsp soy sauce (all purpose or light)
2 tbsp brown sugar
1 tbsp vegetable oil
1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
1/4 cup fish sauce (Note 3)
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves , finely chopped
1 red birdseye chilli , finely chopped (Note 5)
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles , dried
2 carrots , julienned
2 cucumbers julienned (optional: remove seeds)
5 cups iceberg lettuce , finely sliced
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced chili (for garnish - optional)
Lime wedges (to serve - optional)


Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.