Red Oakleaf Lemongrass Chicken Noodle Bowl
A Vietnamese-style bún bowl of lemongrass chicken, rice vermicelli, and ruffled Aeroveg Red Oakleaf under a bright fish sauce dressing.
In a Vietnamese noodle bowl, the greens aren't a garnish — they're half the dish. Aeroveg Red Oakleaf brings soft, ruffled leaves with a gentle sweetness and a burgundy blush that makes the whole bowl look like it came from a café in Da Nang. Tossed through warm noodles and caramelised lemongrass chicken, it ties everything together.
Method
- Marinate the chicken. Toss the chicken thighs with lemongrass, garlic, fish sauce, sugar, and oil. Rest for 15 minutes.
- Make the dressing. Stir all nuoc cham ingredients together until the sugar dissolves. Taste — it should be bright, salty, and a little sweet.
- Cook the noodles. Prepare the vermicelli according to the packet, rinse under cool water, and drain well.
- Grill the chicken. Cook the thighs in a hot pan for 4–5 minutes per side until deeply caramelised and cooked through. Rest, then slice.
- Build the bowls. Divide the noodles between two bowls and tuck a generous handful of torn Aeroveg Red Oakleaf and cucumber down one side.
- Top and dress. Add the sliced chicken, spoon the nuoc cham over everything, and finish with peanuts and mint.
- Toss and eat. Mix the whole bowl together at the table so the leaves catch the dressing.
Aeroveg Red Oakleaf is tender enough to eat by the handful, so be generous — its mild sweetness soaks up nuoc cham beautifully without wilting into the noodles.