Vietnamese lemongrass chicken noodle salad

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Vietnamese lemongrass chicken noodle salad


Vietnamese lemongrass chicken noodle salad

Prep: 20 minutes mins

Cook: 20 minutes mins

Servings: 4 people

Paleo Keto Vietnamese Noodle Salad with Lemongrass Chicken – Bun Ga Nuong – is one of my favorite summer noodle salads. The lemongrass chicken is marinated in an incredible sauce and drizzled with Vietnamese dipping sauce Nuoc Cham. Fantastic summer grilled recipe to feed a crowd!

Ingredients  

Vietnamese Lemongrass Chicken (Paleo, Whole30, Keto)

Vietnamese Noodle salad:

Instructions 

  • To prepare lemongrass, slice roughly 1.5 inch off from the base of the stalk. Trim the top. The total length of the stalk should roughly be around 4-inches. Peel of any dry and tough outer layers then roughy dice it.

  • In a small food processor, blend the ingredients from lemongrass to olive oil. Scrape the bowl and pulse a few times until the lemongrass is finely chopped.

  • Gently flatten the chicken thighs to even thickness, using a meat pounder or a flat bottle over a piece of parchment paper to about about ¼ inch-thick.

  • In a large mixing bowl, pour the lemongrass mixture over chicken thighs. Use your hands to gently rub the mixture over each layer. Cover the bowl and refrigerate overnight or at least 30 minutes.

  • When you are ready, grill the chickens with avocado oil for about 3-5 minutes per side or until the chickens are completely cooked through. Slice the chicken to bite sizes.

  • To serve: divide the noodles over 4 individual serving bowls and add chicken on top of the noodles. Place mint, basil, carrots, cucumbers, and cilantro over a large serving plate so that everyone can pick-and-choose. Serve the nuoc cham dipping sauce on the side. Drizzle and mix-in before serving.

Notes

  • Store extra uncooked chicken in the freezer for up to 2-3 months. They are great for summer grilling.
  • When you grill the chicken, the lemongrass and herbs will turn into brown bits. Personally I love the flavor. You can scrape them away, if desired.
  • You can brush the Nuoc Cham dipping sauce during the grill or serve the dipping sauce on the side. 🙂

Kaffir Lime Leaves Substitute:

  • 1 small dry bay leaf
  • 1 lime zest
  • ¼ tsp fresh lemon thyme (optional)

The nutritional label is calculated with shirataki noodles and without the herb toppings and the dipping sauce.

Nutrition

Serving: 1serving, Calories: 281kcal, Carbohydrates: 8g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 162mg, Sodium: 799mg, Potassium: 523mg, Fiber: 1g, Sugar: 2g, Vitamin A: 180IU, Vitamin C: 2.1mg, Calcium: 25mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Comment –

Jeannie

May 17, 2021

I just made this for dinner tonight and oh my gosh, I was blown away with the flavor. Vietnamese food is my favorite and was looking for some new versions of my favorites to re-create, and this is hands-down going on my top favorite list. I might use this marinade and adapt it to do chicken skewers over the grill while camping next weekend. Thank you!!

For the rest of this article please go to source link below.


By Chihyu Smith

Hello and welcome to I Heart Umami®! I’m ChihYu [chee-yu] Smith, founder of I Heart Umami, Easy Homemade meal planning program, and author of the Asian Paleo Cookbook. I share Healthy Asian Dinner Recipes that are also Paleo, gluten-free, and/or low carb. My recipes are easy to prep, with big flavor. I’m so glad you are here.

Nothing makes me happier than making your favorite Asian dishes gluten-free, low carb, and with little to no added sugar, yet packed with tons of flavor. If you are a lover of healthy and easy Asian-inspired dishes, you are in the right place!

A little about me and my family

I was born and raised in Kaohsiung Taiwan, a seaport town in southern Taiwan.

My family lives right next to my grandmother – so I remember that, when I was little, I’d go back to my grandparent’s house every day after school to eat. Both my parents’ families came from China – Sichuan, Hubei, and Shandong provinces.

From early on, I was very fortunate to enjoy a wide variety of cuisines from northern and southern China, and Taiwan, and dishes from neighboring countries – Japan, Korea, Thailand, the Philippines, Singapore, and Malaysia.

For a Chinese family, food means everything and is the center of our daily life.

“Have you eaten yet?” Is our way of saying how are you today?

Like every modern family, both my parents were working professionals. But no matter what, my mother always managed to prepare fresh homemade meals for my brother and me every single day. Homemade, fresh, and nutritious meals prepared in a fairly quick manner were always a huge part of my life.

Lifestyle Change

I relocated from Taipei to New York City in 2001 and eventually landed a very demanding corporate job in the city. After a few years, I was feeling burnt out and knew that I was not happy with my career trajectory. My health was declining because of stress-eating, lack of time to exercise, and bad sleep. I was not happy from the inside out.

I knew I had to make a change.

At the age of 38, I left a good-paying and secure job behind to look deep into what was important in my life and what spoke to my heart. I decided to make two things my priority – health and happiness. And there’s nothing that makes me happier than writing and sharing my cultural heritage and childhood family stories through food.

(Source: iheartumami.com; May 22, 2019; https://tinyurl.com/3v6w7c8r)