1.5 lb Chicken Breasts (Cut into 1” pieces)
300g Fine Vermicelli (3 Ladies is my preferred brand)
4 Lemongrass (minced)
4 Shallots (minced)
2 Green Onion (minced)
1 Tbsp Ginger (grated)
4 Garlic Cloves (minced)
2 tsp Soy Sauce
2 Tbsp Fish Sauce
1-2 Limes (Juiced)
1 Tbsp Sesame Oil
2 Tbsp brown sugar
¼ Roasted White Pepper Salt Powder
2 Cups Water
¾ Cup Fish Sauce
1 Cup Sugar
1-2 Limes (Juiced)
8 Garlic cloves
8 Thai Red Chili Peppers (Optional)
Red Cabbage (finely sliced)
Green Cabbage (finely sliced)
Mint Leaves
Holy Basil Leaves
Cilantro (Chopped)
Carrots (Julienned)
Cucumber (Julienned)
Create the lemongrass marinade. In a food processor blend together lemongrass, garlic, green onion, shallots, ginger, soy sauce, fish sauce, lime juice, sesame oil, sugar, and white pepper salt.
Clean your chicken and cut into 1' pieces. In a large mixing bowl pour marinade over the chicken and toss to coat. Refrigerate for 2-24 hrs. (Overnight for best results)
Make the Nuoc Cham sauce by boiling water in a small pot. Add sugar and fish sauce set aside. You will add the garlic, Thai peppers, and lime before serving.
Cook your vermicelli noodles per package instructions. Pour into a colander and run under cold water. Make sure noodles are dry before serving.
Clean and prepare garnish
When chicken is ready thread 3-4 pieces of meat onto the skewers
Grill the chicken satay skewers for 5 minutes on each side until the meat is fully cooked and nicely charred
Place cold vermicelli noodles in a bowl, assemble with lemongrass chicken, garnish, and sauce
