Vietnamese Grilled Chicken with Noodles

Throughout my blog, I have mentioned my family’s restaurant in Chicago. One of the most requested items was grilled chicken noodles. This item on the menu is similar to the barbecued pork noodles (bun thit heo nuong); however, replacing the chicken for the pork makes the dish healthier. The marinade uses very much the same ingredients. An easy way to prepare this dish is by baking or over a stovetop.

Ingredients:
For the chicken:
1 lb. chicken breasts or thighs
2 shallots, minced
2 garlic cloves
1/2 tsp five spice
1 tbs sugar
1 tbs honey
2 tbs fish sauce
1 tbs soy sauce
1 tbsp. sweet chili sauce

1 tbs minced lemongrass
1/4 tsp black pepper
2 tbs peanut oil
1/2 lb rice noodles
Served with:
Basic vegetable platter*
Carrots and sweet radish pickles**
Vietnamese dipping sauce***
Scallion oil****
Roasted peanuts

Directions:
Prepare the rice noodles according to the directions on the package.
Combine in a bowl the ingredients listed between the chicken and the peanut oil.

Pound the chicken until 1 inch thick and place into the marinade for a couple of hours or overnight.
Preheat oven to 450°. Line a baking sheet with aluminum foil. Arrange the chicken on the foil. Bake the chicken for 15 minutes on each side. Remove from the oven.

 

For stove top: Place a grill pan over high heat. Add a little butter and oil; grill chicken on both side for 5 minutes of each side. Remove

To serve:
*For the basic vegetable platter: 2 cups lettuce leaves, such as head lettuce and romaine, thinly sliced, 1/2 cup fresh herbs, such as mints, cilantro, or basil, chopped, 1/2 cup cucumber sliced into lengthwise strips, and bean sprouts.
**For the sweet radish carrots pickles: 1 medium carrot and a piece of white radish peeled and julienned. Combine 1/4 cup water and 1/2 cup vinegar with 2 tbs sugar and 1/8 tsp salt. Add radish and carrot into this pickles solution for hours before serving.
***For dipping sauce: one garlic clove, minced, red chili, chopped, fresh lime, 2 tbs fish sauce, 2 tbs water, and 2 tsp sugar or more sugar for your taste. Mix together.

 

 

****For the scallion oil: slice 2 green onions (green parts only). Place scallion in a microwave bowl and add 2 tbs oil. Heat in microwave for 1 minute or heat oil in the sauce pan until hot ; add green onion and remove from the heat

Divide the vegetables to individual serving bowls. Top with rice noodles and sliced chicken, and sweet pickles radish. Sprinkle with scallion oil, fresh herbs, and roasted peanuts. Serve with dipping sauce on the side.