Ingredients
Lemongrass chicken
2 ½ chicken thighs
a ton of garlic (minced)
4 tbsp lemongrass (minced)
1 lemon (or lime), juices
4 ½ tbsp fish sauce
2 ½ tbsp soy sauce
4 tbsp brown sugar
Vietnamese pickled
4 tbsp sugar
⅔ cup vinegar (any should be fine)
5 Carrots
Daikon
2 tbsp Salt
Nước Mắ
⅓ cup fish sauce (any brand, if you use 3 crabs brand use a tad less bc it’s more salty)
¾ cup water (hot)
½ cup sugar
¼ cup vinegar (any will do)
garlic
birds eye chili
Bowl Assembly
vermicelli noodles
lemongrass chicken
Vietnamese pickled veggies
sesame seeds
crushed peanuts
tomatoes
english cucumber
cilantro
nước mắm
Tools
air fryer
Chop Board
Knife
Directions
Lemongrass chicken
Step 1
Mix all ingredients and marinade chicken for 1hr-overnight.
2 ½ chicken thighs
a ton of garlic (minced)
4 tbsp lemongrass (minced)
1 lemon (or lime), juices
4 ½ tbsp fish sauce
2 ½ tbsp soy sauce
4 tbsp brown sugar
Step 2
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!
air fryer
Vietnamese pickled
Step 1
Prep veggies, finely julienning the carrots and daikon
5 Carrots
Daikon
Chop Board
Knife
Step 2
Add enough salt to coat the veggies. This will draw out excess moisture to get a better pickle, let sit for ~20 mins
2 tbsp Salt
Step 3
Mix sugar and vinegar in a bowl and set aside. Taste and add more sugar if you want a sweeter pickle :)
4 tbsp sugar
⅔ cup vinegar (any should be fine)
Step 4
Drain the liquid from veggies, and rise off all the salt.
Step 5
Squeeze out all excess liquid and put into air tight storage container
Step 6
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!
⅔ cup vinegar (any should be fine)
4 tbsp sugar
Step 7
Cover and let sit in fridge for at least 2 hrs, then serve!
Nước Mắ
Step 1
Finely chop the garlic and chilies. Mix all the ingredients together and store in the fridge for up to 2 weeks!
⅓ cup fish sauce (any brand, if you use 3 crabs brand use a tad less bc it’s more salty)
¼ cup vinegar (any will do)
¾ cup water (hot)
garlic
birds eye chili
½ cup sugar
Bowl Assembly
Step 1
Once your chicken is ready and veggies are pickled, cook your vermicelli noods according to the directions on the package.
vermicelli noodles
Step 2
Chop your cucumbers, tomatoes and cilantro.
english cucumber
tomatoes
cilantro
Step 3
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!!
lemongrass chicken
Vietnamese pickled veggies
tomatoes
english cucumber
cilantro
nước mắm
