One of my favorite things to order in the summer is Vietnamese Vermicelli Bowls. Unfortunately we haven’t ordered take out food at out house since March. So I decided to see if I could replicate this dish myself. The first step was to create a marinade for the meat. I found a few recipes to try:
Many of these share some of the same base ingredients: fish sauce, sugar, lime juice, garlic, ginger and lemongrass. My final recipe utilized a combination of these for my marinade. Chicken thighs turned out to be the easier meat to prepare. Although most of the recipes say to marinate for an hour the ideal time seemed to be overnight so that all the flavors could completely penetrate the meet.
Once the meet is grilled it gets added to the bowl of cooked rice vermicelli. To this added sliced cucumber, cilantro, bean spouts, and slices of jalapeno. You can also add pickled daikon or carrots if you have any. Fried egg is another possible topping as are egg rolls. The most important thing is to make sure you have table fish sauce aka nuoc cham and if you like spicy stuff sriracha