Fridge Foraging: Vietnamese Noodle Bowls with Chicken and Nuoc Cham

This week's fridge foraging was between tomato soup and these noodle bowls and I am so glad these noodle bowls won! A bowl full of chicken, noodles, and herbs is my ultimate healthy comfort food. 

The dipping sauce is inspired by the Vietnamese sauce nuoc cham but you could always use the peanut sauce from this recipe. 

Enjoy! 

Fridge Foraging: Vietnamese Noodle Bowl with Chicken and Nuoc Cham

For the chicken:

• 1 lb boneless, skinless chicken thighs, cut into 1" pieces 
• 1 cup coconut milk
• 3 Tbs. fish sauce (or soy sauce) 
• 2 cloves garlic
• 1 tsp. minced ginger 

For the Nuoc Cham (or the dipping/drizzling sauce) 

•  ½ serrano or Thai bird chili, seeds removed and thinly sliced
• 2 clove garlic, minced
• 2 Tbs.  sugar
• 1/2 cup  boiling water
• Juice of 2 limes
• 5 Tbs. fish sauce

Serve with vermicelli noodles, cucumbers, carrots, radish, herbs, and sliced chili

In a medium sized bowl combine the chicken, coconut milk, fish sauce, garlic, and minced ginger. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight. 

Make the nuoc cham sauce by placing the chili, garlic and sugar on a cutting board. With the back of a knife mash the ingredients together. Top with water, limes and fish sauce. Stir well and let cool. 

Thread the chicken onto skewers and grill the chicken on the stovetop (or use the broiler).  Cook for about 9 to 11 minutes, flipping halfway through if using a grill pan or until an internal meat thermometer reaches 165°F. 

Assemble the bowls by placing the noodles in a dish. Top with cucumbers, carrot, herbs and chicken. Drizzle some dipping sauce over the top then sprinkle with herbs and chilis. 

Repeat with remaining ingredients. 

Makes 4 servings.