Vietnamese Lemongrass Chicken Vermicelli Protein Bowls with Peanut-Lime Dressing

Discover the perfect balance of fresh and satisfying in our trending Vietnamese-inspired protein bowl. Striking purple cabbage, quick-pickled carrots, and herb-marinated chicken deliver vibrant flavors. A homemade ginger-peanut sauce ties together this light yet filling meal prep star.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless chicken thighs (skin-on)
• 2 tbsp lemongrass paste
• 2 tbsp fish sauce
• 1 tbsp honey
• 3 oz thin rice vermicelli noodles
• 1 cup shredded purple cabbage
• 1/2 cup matchstick carrots
• 1/2 cup shelled edamame
• 1/4 cup crushed peanuts
• Fresh mint & cilantro
• 2 tbsp lime juice
• 1 tbsp creamy peanut butter
• 1 tsp grated ginger
• 1 garlic clove, minced

Instructions

1. Whisk lemongrass paste, fish sauce, honey, 1 tbsp lime juice, and garlic. Marinate chicken for 15 minutes.
2. Cook vermicelli noodles according to package, rinse under cold water.
3. Grill chicken over medium-high heat 6 minutes per side until caramelized.
4. Combine remaining lime juice, peanut butter, ginger, and 2 tbsp hot water for dressing.
5. Assemble bowls: noodles base, cabbage, carrots, edamame.
6. Slice grilled chicken against the grain, arrange atop noodles.
7. Drizzle peanut-lime dressing generously over bowls.
8. Top with fresh herbs and crushed peanuts.
9. Serve with lime wedges for extra tang.

Chef's Note

For maximum herb flavor, gently bruise mint and cilantro with your hands before adding to bowls - don't chop!

Make-Ahead Tips

Store components separately: dressed chicken 3 days, dry noodles 2 days, veggies 4 days. Dress before serving.

Substitutions

Tofu for chicken, sunflower butter for peanut butter, zucchini noodles for rice vermicelli