3lemongrass stalks, tough outer layers removed and sliced into ½-inch pieces
1shallot, peeled
2clovesgarlic, peeled
1tbspfish sauce
1tbspsoy sauce
1tbspbrown sugar
½tspcrushed red pepper flakes
4boneless skinless chicken thighs, pounded to an even thickness
2tbspvegetable oil
8ozdried rice vermicelli
5ozcarrots, peeled and julienned
½English cucumber, julienned
A handful of fresh mint leaves
A handful of fresh cilantro leaves
¼cuppeanuts, coarsely chopped
Lime wedges, optional
Nuoc cham sauce
2clovesgarlic, chopped
1/2teaspooncrushed red pepper flakes or to taste
3tablespoonssugar
3tablespoonsfresh lime juice or 4 tablespoons white vinegar
4tablespoonsfish sauce
1cupwater
Instructions
Prepare the lemongrass chicken:
Place the lemongrass, shallot, garlic, fish sauce, soy sauce, brown sugar, lime juice and pepper flakes in a food processor and process until it turns into paste. Place the chicken thigh and paste in a resealable plastic bag, seal and toss to coat the chicken pieces completely. Refrigerate for 1 hour or overnight.
Remove the chicken from the plastic bag and scrape off any excess marinade from the chicken. Discard the marinade.
In a large skillet, heat the oil over medium heat. Add the chicken and cook, flipping halfway through, until brown and no longer pink inside, 8 to 10 minutes total. Set aside for 5 minutes and then slice into thin pieces.
Prepare the vermicelli:
Bring a pot of 6 cups water to a boil. Remove from the heat. Add the noodles and let stand for 5 minutes. Rinse under cold running water and drain well.
Prepare the nuoc cha sauce:
Combine all the nuoc cham ingredients in a small mixing bowl. Stir to dissolve sugar.
To assemble:
Divide the vermicelli noodles among 4 bowls. Top with the sliced chicken pieces, carrots, cucumber, mint leaves, cilantro leaves and peanuts.
To serve, drizzle with the sauce and a squeeze of lime juice, if using.