In my opinion, this is the ideal meal. It’s incredibly flavorful, light, and very easy to make! You can even marinate the meat in advance: freeze it, defrost it, grill it, and ta-da – my version of a frozen dinner!
Now, let me share with you my “top secret” and authentic marinade. You can easily find these ingredients at your local Asian grocer or have them delivered right to your doorstep here.
Being Vietnamese-American, some of my most cherished memories involve taking a 40-minute car ride into the City with my parents to go grocery shopping at Asian markets. This was necessary because we lived in a small town that lacked such stores. Every time without fail, we would make a pit stop at the Vietnamese restaurant. I always found myself torn between choosing Pho Noodle Soup or Lemongrass Noodle Salad. Thankfully, my mom consistently ordered the Noodle Salad and my dad usually had an equal chance of choosing either dish. So when I was with mom, I would order pho because I knew she would always share her Noodle Salad with me. When I was with dad, I would order the opposite of what he chose and he would also share his grilled pork dish with me. This particular dish holds so much significance for me and this is how I prepare its marinade.
As a side note, please bear in mind that my recipes are based on what ingredients are currently available in my pantry or fridge when preparing the dish. My kitchen is typically stocked with staple ingredients that define our traditional dishes; however there may be times when fresh ingredients are not readily accessible and substitutes need to be used instead. The recipe I post reflects what ingredients I use during that specific preparation of the dish. While those picturesque recipes on Pinterest are undoubtedly impressive (and quite possibly well-executed), personally I prefer cooking spontaneously as it better mirrors our busy lives.
I hope you enjoy and let me know what you think!
The meat can be grilled, baked, or pan-seared. Pan-seared then finished in the oven is preferred but thrown on the grill is most convenient for me on this particular day.
Here are my equipment recommendations to make your life easier.
Breakdown of what is in the bowl:
Vietnamese Lemongrass Grilled Chicken Noodle Salad Recipe(Quick + Easy)
Equipment
- Grill or grill pan optional
- Tongs
Ingredients
Meat Marinade
- 4 chicken thighs boneless
- 3 tbsp oyster sauce
- 1/4 c fish sauce this may sound like a lot but there salt is not used in this recipe and the fish sauce will give it flavor
- 1/4 c lemongrass (grated or chopped) fresh lemongrass is preferred but I like to keep the frozen stuff in my freezer
- 1/4 c light brown sugar
- 2 tbsp granulated sugar
- 1 shallot chopped
Chili Lime Dressing
- 1 tbsp Sambel Olek
- 1.5 tbsp granulated sugar
- 2 cubes ice or 1 tbsp cold water
- 1 garlic clove crushed
- 1 tbsp fish sauce
Salad Bowl
- 4 c vermicelli noodles (cooked, follow instructions on package)
- 4 c romaine lettuce (shredded)
- 1 English cucumber julienned
- 1 carrot julienned
- 1/2 c cilantro (chopped)
- 1/2 c mint (chopped)
- crushed peanut (optional, for garnish)
Instructions
Meat Marinade
- Add all ingredients in ziplock bag, place meat in bag and be sure the marinade is evenly distributed. I recommend marinading from 2-24 hours. The longer you allow it to marinade the better. You can also freeze at this point.
Cooking
- As mentioned above, this dish is delicious grilled, baked or pan-seared.
Chili Lime Dressing
- Again, all ingredients in a bowl and mix. TIP: the dressing is delicious served cold and if it is ever too strong, I will dilute it with a tbsp of cold water or 2 ice cubes.
Assemble the Salad Bowl
- Place the noodles at the bottom of the bowl
- Add lettuce, cilantro, mint, carrots, cucumbers, as desired
- Add the sliced meat and garnish with chopped peanuts (I left off the peanuts this time but it adds an extra element to the dish)
Notes
