Recipe: Vietnamese Grilled Lemongrass Chicken and Shrimp Vermicelli Bowls with Nuoc Cham Sauce

Introduction

Vietnamese cuisine is known for its fresh flavors and vibrant dishes. One popular and delicious Vietnamese dish is Grilled Lemongrass Chicken and Shrimp Vermicelli Bowls with Nuoc Cham Sauce. This recipe combines tender grilled chicken and succulent shrimp with fragrant lemongrass, served over vermicelli noodles and topped with a tangy Nuoc Cham sauce. Let’s dive into the recipe and learn how to make this mouthwatering dish.

Ingredients

For the Grilled Lemongrass Chicken and Shrimp:

– 2 chicken breasts, boneless and skinless

– 12 large shrimp, peeled and deveined

– 3 tablespoons lemongrass, minced

– 2 cloves garlic, minced

– 1 tablespoon fish sauce

– 1 tablespoon soy sauce

– 1 tablespoon vegetable oil

– Salt and pepper to taste

For the Nuoc Cham Sauce:

– 2 tablespoons fish sauce

– 2 tablespoons lime juice

– 2 tablespoons sugar

– 1 clove garlic, minced

– 1 small chili, minced (optional)

– 1/4 cup warm water

For the Vermicelli Bowls:

– 8 ounces vermicelli noodles, cooked according to package instructions

– Fresh lettuce leaves

– Bean sprouts

– Fresh herbs (mint, cilantro, Thai basil)

– Sliced cucumbers

– Crushed peanuts (optional)

Instructions

Step 1: Marinating the Chicken and Shrimp

1. In a bowl, combine the minced lemongrass, minced garlic, fish sauce, soy sauce, vegetable oil, salt, and pepper.

2. Cut the chicken breasts into thin strips and add them to the marinade. Toss to coat the chicken evenly.

3. Add the peeled and deveined shrimp to the same marinade and mix well.

4. Allow the chicken and shrimp to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.

Step 2: Grilling the Chicken and Shrimp

1. Preheat your grill to medium-high heat.

2. Thread the marinated chicken and shrimp onto skewers.

3. Grill the skewers for about 4-5 minutes per side until the chicken is cooked through and the shrimp turns pink.

4. Remove from the grill and set aside.

Step 3: Making the Nuoc Cham Sauce

1. In a small bowl, combine fish sauce, lime juice, sugar, minced garlic, minced chili (optional), and warm water.

2. Stir until the sugar is dissolved.

3. Taste and adjust the flavors according to your preference by adding more lime juice or sugar if desired.

Step 4: Assembling the Vermicelli Bowls

1. Divide the cooked vermicelli noodles among four bowls.

2. Arrange fresh lettuce leaves, bean sprouts, sliced cucumbers, and fresh herbs on top of the noodles.

3. Place grilled lemongrass chicken and shrimp skewers on each bowl.

4. Drizzle the Nuoc Cham sauce generously over the top.

5. Sprinkle crushed peanuts on top for added crunch (optional).

Step 5: Enjoying the Vietnamese Grilled Lemongrass Chicken and Shrimp Vermicelli Bowls

1. Toss all the ingredients in the bowl together to combine the flavors.

2. Serve immediately and enjoy the explosion of flavors in every bite.

Conclusion

Vietnamese Grilled Lemongrass Chicken and Shrimp Vermicelli Bowls with Nuoc Cham Sauce is a delightful dish that showcases the freshness and balance of Vietnamese cuisine. The combination of grilled chicken and shrimp, fragrant lemongrass, and the tangy Nuoc Cham sauce creates a harmonious blend of flavors. Give this recipe a try and transport yourself to the vibrant streets of Vietnam with every bite!