Vietnamese-Style Bun Noodle Salad with Lemongrass Chicken

Ingredients

The Lemongrass Chicken

• 1 lb (450g) boneless, skinless chicken breasts
• 2 stalks fresh lemongrass, white parts only, very finely minced
  • or, lemon zest, or fresh lemon juice to taste
• 2 cloves garlic, minced
  • or, about a tsp of pre-minced
• 1 tbsp low-sodium soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp freshly ground black pepper

The Salad Base & Garnish

• 8 oz (225g) brown rice vermicelli noodles
  • AKA- whole grain pad thai Noodles, or pancit noodles
• 2 cups iceberg lettuce, finely shredded
• 1 large English cucumber (peeled), mandoline-sliced thin
• 1 cup fresh herbs, torn (mint, cilantro, and perilla or Thai basil)
• 1/4 cup dry-roasted, unsalted peanuts, roughly chopped (optional)
  • chock peas are a good substitute
• 2 limes, cut into wedges for serving

The Low-Sodium Umami Dressing (No-Fish-Sauce Nước Chấm)

• 1/3 cup fresh lime juice (about 2–3 limes)
• 1/4 cup water
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp low-sodium soy sauce (optional)
• 1 clove garlic, very finely minced or grated
  • or, about a tsp of pre-minced
• 1–2 Thai bird’s eye chilies, serano, or jalapeno thinly sliced (optional)

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together the minced lemongrass, minced garlic, low-sodium soy sauce, 1 tablespoon of lime juice, honey, and black pepper. Place the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
2. Prepare the Noodles and Veggies: Cook the brown rice vermicelli according to the package directions. Immediately drain and rinse thoroughly under cold running water until completely cool. Prepare the lettuce, mandoline-slice the cucumber, and wash/tear the fresh herbs.
3. Make the Umami Dressing: In a small glass jar with a tight-fitting lid, combine all the dressing ingredients. Shake vigorously until the honey is fully dissolved.
4. Grill or Sear the Chicken: Preheat a grill or pan over medium-high heat. Lightly oil the grates or pan. Grill or sear the chicken for 5–7 minutes per side until charred, golden brown, and the internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing thinly.
5. Assemble and Serve: Divide the cold rice noodles among large, wide bowls. Arrange the shredded lettuce, cucumber, and fresh herbs in neat sections around the noodles. Top with the warm, sliced chicken and scatter peanuts over the top. Serve immediately with the dressing on the side.

Estimated Nutrition Facts

Serving Size: 1 Assembled Bowl (including dressing)