Bright, bold and packed with fresh herbs, these Vietnamese Vermicelli Salad bowls bring the fun energy of a North Star Kitchen dinner into your weeknight rotation — with enough to spare for lunches all week. Marinated lemongrass chicken, crunchy veggies, vermicelli noodles and a zingy nước chấm sauce come together quickly and stay well in the fridge for days!

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Ingredients

For the Chicken & Marinade

• 2 lbs. boneless, skinless chicken thighs (or breasts)
• Lemongrass paste
• 6 garlic cloves, finely chopped or pressed
• 2 tbsp soy sauce
• Freshly grated ginger
• 1 tbsp cayenne pepper
• 1 tbsp coriander
• 1 tbsp paprika
• 1 tbsp onion powder
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1-2 tbsp sesame oil
• Salt and pepper

For the Vietnamese Sauce (Nước Chấm)

• 1/3 cup fish sauce (opt for a high quality one, like Red Boat)
• 1/3 cup fresh lemon juice
• 1/3 cup sugar
• 1 cup warm water
• 4 garlic cloves, finely chopped or pressed
• 2 finely chopped chili peppers

For the Noodle Bowl Toppings & Assembly

• 1 pack (roughly 7 oz) dried vermicelli noodles
• 2 carrots, julienned
• 2 cucumbers, julienned
• A handful of mint leaves, roughly chopped
• A handful of cilantro, roughly chopped
• A handful of romaine, chopped
• Unsalted, crushed peanuts
• Lime wedges (to serve)

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Steps

1. Marinate the chicken: Mix all the marinade ingredients, then generously coat chicken thighs. Let sit for at least 1 hour (or up to 24 hours in the fridge) so the lemongrass and garlic can work their magic.
2. Make the sauce: While the chicken marinates, start your Nước Chấm by dissolving the sugar with hot water. Then add fish sauce, garlic, chilli and lemon juice. Set aside in the fridge so flavors can meld.
3. Cook the chicken: Remove chicken from marinade and grill in the air fryer for 18 minutes at 400 degrees, flipping halfway through. Let chicken rest for 5 minutes, then thinly slice.
4. Prep the noodles & veggies: Boil the vermicelli noodles for ~3 minutes (or per package instructions). Drain and rinse under cold water to stop them from sticking. Prepare carrots, cucumbers, lettuce, mint and cilantro for serving.
5. Assemble the bowls: In individual bowls or a family-style platter: start with the noodles, top with chicken slices, then pile on veggies/herbs. Drizzle the nước chấm sauce and crushed peanuts before serving alongside lime wedges.
6. Serve and enjoy: Give it a quick toss just before eating so all the textures and flavours mingle.