Sub out the chicken thighs for flanken-style beef short ribs for an equally delicious alternative to this meal. 🙂

Recipe

• 2 lemongrass stalks, tough outer layer removed, minced
• 2 serrano chiles, minced
• 2 garlic cloves, minced
• 1 large shallot, minced
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp brown sugar
• 1/4 cup canola oil
• kosher salt
• freshly ground black pepper
• ~1.5lb boneless chicken thighs, fat trimmed
• 12 oz vermicelli noodles
• shredded carrots
• sliced cucumber
• sliced lettuce
• torn mint
• cilantro
• Crispy Spring Rolls, cut in half diagonally
• Nước Chấm Sauce

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1. Mix lemongrass, serranos, garlic, shallot, soy sauce, sesame oil, brown sugar, and canola oil in a medium bowl until sugar is dissolved. Season the marinade with salt and pepper.
2. Place the chicken in a large resealable bag, pour in the marinade, and seal the bag, pressing out any excess air. Massage the marinade into the chicken. Refrigerate for at least 4 hours, up to 12 hours. Let the chicken sit, in the marinade, at room temperature for 30 minutes before grilling.
3. Prepare a grill for medium-high heat; spray with cooking oil. Grill the chicken for 2 minutes with the lid closed, then rotate 90 degrees and grill for another 2 minutes with the lid closed. Flip the chicken and repeat: grill for 2 minutes, then rotate 90 degrees and grill for another 2 minutes, until chicken is cooked through. Remove the chicken to a cutting board and let cool slightly, then slice into thick strips.
4. Assemble the bowls: noodles topped with lemongrass chicken, carrots, cucumber, lettuce, mint, cilantro, and Crispy Spring Rolls. Serve bún with Nước Chấm Sauce.

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