Vietnamese Lemongrass Grilled Chicken Noodle Bowl

Steps

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1. 1
   Make the fish sauce dressing: combine fish sauce, white vinegar, sugar and water in a bowl. Heat in the microwave for about 2 minutes to dissolve the sugar, then let it cool.
   ≈0:31
2. 2
   Prepare the chicken marinade: bruise the lemongrass stalks with the back of a knife and remove the tough outer layer. Finely chop the tender inner part and combine in a bowl with garlic, fish sauce, ketchup, black pepper and oil.
   ≈1:33
3. 3
   Marinate the chicken: place the chicken thighs in the marinade, mix well and set aside for about 10 minutes.
   ≈2:11
4. 4
   Build the noodle bowl base: place cooked rice noodles in a bowl and top with lettuce, carrot, mint, Thai basil and any other fresh Asian herbs and vegetables you prefer.
   ≈2:46
5. 5
   Finish the dressing: once cooled, add finely chopped fresh chilies, garlic and fresh lime juice to the sauce.
   ≈3:07
6. 6
   Grill the chicken: place the marinated chicken on a plate and pour the marinade over it. Use the microwave's combined grill and microwave functions (grill plus microwave) for 15 minutes until the chicken is cooked through with a beautifully charred skin.
   ≈3:28
7. 7
   Cook the spring rolls: place frozen spring rolls in the microwave and cook using the combined microwave and convection function until golden and crispy.
   ≈5:59
8. 8
   Assemble the complete bowl: slice the cooked chicken and arrange on top of the noodle bowl. Add the spring rolls (cut with scissors if desired) and drizzle with the prepared fish sauce dressing.
   ≈6:34