# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DQUquIdElFX
- **Gondola URL:** https://gondola.cc/posts/63741809-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/30eb351475.jpg
- **Posted:** 2025-10-27T18:35:59.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

VIETNAMESE LEMONGRASS CHICKEN VERMICELLI BOWL

INGREDIENTS

Chicken:
6 boneless chicken thighs (about 750–900g)

Marinade:
2 tbsp lemongrass, finely minced (white part only)
2 tbsp shallots, finely minced
6 garlic cloves, minced
1½ tsp fresh ginger, grated
3 tbsp oyster sauce
1½ tbsp soy sauce
1 tbsp fish sauce
1½ tbsp honey
1½ tbsp brown sugar
1½ tbsp neutral oil

Nuoc Cham (Vietnamese Dipping Sauce):
¼ cup warm water
2½ tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
3 cloves garlic, finely minced
2 bird’s eye chilies, finely chopped (adjust to taste)

Vietnamese Pickled Carrot & Daikon (Đồ Chua):
2 medium carrots (≈250 g), julienned
1 small daikon (≈450 g), julienned
1 tsp kosher salt (for pre-salting)
Brine (1:1:1):
1 cup (200 g) sugar
1 cup (240 ml) white vinegar
1 cup (240 ml) warm water

⸻

INSTRUCTIONS

1. Marinate the Chicken:
Combine lemongrass, shallots, garlic, ginger, oyster sauce, soy sauce, fish sauce, honey, brown sugar, and oil. Mix thoroughly, add chicken, and coat evenly. Cover and refrigerate at least 1 hour (or overnight for max flavor).

2. Make the Nuoc Cham:
In a small bowl, dissolve sugar in warm water. Add fish sauce and lime juice, then stir in garlic and chili. Adjust to taste — more lime for tartness, more sugar for sweetness, or more chili for heat.

3. Cook the Chicken:
Heat a skillet or grill pan over medium heat and lightly oil if needed. Place chicken smooth side down and cook 5–6 min per side until golden, caramelized, and slightly charred. Spoon a little leftover marinade over in the last minute for a glossy finish.

4. Pickled Carrot & Daikon (Đồ Chua):
Julienne carrots and daikon, toss with salt, and rest 10 min until softened. Rinse, drain, and gently squeeze out excess water. In another bowl, whisk sugar, vinegar, and warm water until dissolved. Pack vegetables into a clean jar, pour brine to cover, press down if floating, seal, and let pickle 1 hour at room temp or refrigerate several hours or overnight for best flavor.
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## Stats

- **Views:** 165,865
- **Likes:** 11,578
- **Shares:** 0
- **Comments:** 236

## Tags

vietnamesefood, familyfavorite, dinneridea, chickenbowl, marinade

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