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Vietnamese Chicken & Spring Roll Noodle Bowl | Marion's Kitchen

Name: Vietnamese Chicken & Spring Roll Noodle Bowl | Marion's Kitchen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 6 skin-on chicken thigh fillets; 500g (1 lb) dried vermicelli noodles, cooked according to packet instructions; lettuce leaves, to serve; 1 large carrot, finely julienned, to serve; finely sliced radish, to serve; fresh mint leaves, to serve; Thai basil leaves, to serve; 10 frozen spring rolls; vegetable oil, for drizzling; Marinade:; 2 lemongrass stalks, bruised, white part finely chopped; 1 garlic clove, finely chopped; 2 tbsp fish sauce; 1 tsp kecap manis; 1 tsp caster (superfine) sugar; ⅛ tsp ground black pepper; 1 tbsp vegetable oil; Dressing:; ½ cup fish sauce; 3 tbsp white vinegar; ¾ cup white sugar; 2 tbsp lime juice; 3 long red chillies, deseeded, finely chopped; 5 garlic cloves, finely chopped

Prep 20m

Cook 40m

Total 1h

This Vietnamese Chicken & Spring Roll Noodle Bowl recipe features tender marinated chicken, rice noodles, and fresh veggies, all topped with a sweet and tangy fish sauce dressing. Perfect for a light and flavorful weeknight meal.