hello hi everyone! Wesley here. Today we’re adding to our series on foods from the Bay Area restaurant scene with a lemongrass chicken vermicelli noodle bowl inspired by the one found at Miss Saigon here in Oakland, CA. For those who are not familiar, the vermicelli rice bowl is a classic Vietnamese take out dish here in the states that prominently features (as you might guess) vermicelli rice noodles, and can be accompanied by various forms of veggies and aromatics. This includes the carrots, cucumbers, bean sprouts, and lettuce that we’ll be going with in our version today, but can also include additional garnishments like cilantro, crushed peanuts, mint leaves, and more as well. Then rounding all of this off will be the highlight of the dish, which is some crispy chicken thigh marinated with a bit of lemongrass for a super classic, aromatic marinade. Hope you try it!

Bookmark the recipe here , bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 1 lb ground meat (pork or chicken)

• 1/2 tsp corn starch

• 1/2 tsp white pepper

• 6-8 Thai chiles

• 1/2 medium red onion

• 2 green onions

• 1 head butter lettuce

• peanut oil

INGREDIENTS (rice powder)

• 1/2 cup glutinous rice (or jasmine rice)

• 1 inch (about 4-6 slices) glangal root

• 4-6 kaffir lime leaves

• 1 lemongrass stalk

INGREDIENTS (sauce)

• 2 tbsp fish sauce

• 1/2 lime juice

• 1 tbsp brown sugar

• pinch kosher salt