1. Combine coconut sugar, fish sauce, tamari, garlic, shallots, ginger, and avocado oil in a food processor or blender. Blend until smooth.
2. Add the marinade to a ziplock bag and add chicken. Ensure chicken is evenly coated and marinated for at least 1 hour (or up to a few hours).
3. Preheat the grill pan or outdoor grill. Grill chicken over indirect heat (charcoal) or medium/low heat (gas grill, grill pan, or skillet) to ensure even cooking. Note that the sugar in the marinade may cause the chicken to brown quickly. Cook until the internal temperature reaches 165°F.
Nuoc Cham (sauce)
1. In a small bowl, combine hot water and coconut sugar. Stir until sugar dissolves.
2. Add fish sauce, lime juice, and red pepper flakes. Stir to combine. Set aside.
Assembly
1. Prep the vegetables: slice carrots and cucumber into ribbons, chop cilantro and mint leaves, and chop peanuts. Slice lime into wedges.
2. Cook or rehydrate the rice vermicelli noodles according to package instructions.
3. In large bowls, divide the cooked noodles, grilled chicken, vegetables, and garnishes.
4. Top with nuoc cham sauce and a drizzle of rice vinegar. Serve immediately and enjoy!
Notes
Ingredient Notes:
Chicken Thighs: Chicken thighs are preferred for their juiciness and flavor when grilled. Trim excess fat if desired.
Coconut Sugar: Coconut sugar adds subtle caramel notes to the marinade and sauce. It is a lower-glycemic sweetener and works well in savory-sweet marinades.
Fish Sauce: A staple in Vietnamese cuisine, fish sauce provides umami depth. High-quality brands such as Red Boat are recommended for the cleanest flavor.
Tamari or Coconut Aminos: Tamari offers a gluten-free soy sauce alternative, while coconut aminos provide a soy-free, slightly sweeter option.
Aromatics: Fresh garlic, shallots & ginger add tons of flavor and depth to the marinade. It should be peeled and added raw to the blender for maximum flavor.
Avocado Oil: Any neutral oil with a high smoke point will work for this recipe, helping give even grilling and enhancing the marinade's richness.
Lime Juice: Fresh lime juice balances sweetness and saltiness in the sauce. Adjust to taste for brightness.
Red Pepper Flakes: These add heat to the sauce and can be increased or decreased depending on spice preference.
Rice Vermicelli Noodles: These noodles cook quickly and absorb flavors well. Rinse with cold water after cooking to prevent clumping.
Cucumber & Cucumber Ribbons: Use a vegetable peeler to create thin ribbons. They add a cooling, hydrating crunch to this delicious dish!
Fresh Cilantro & Mint: These herbs bring brightness and depth. Remove stems and tear leaves just before serving for freshness.
Peanuts: Chopped roasted peanuts provide crunch and a nutty contrast to the fresh herbs and tender noodles.
Lime Wedges & Rice Vinegar: Serve on the side for guests to add a final bit of acid.
Customization Ideas:
Protein Options: Substitute any grilled protein of your liking using the same marinade like grilled chicken breast, shrimp, steak, pork, or tofu.
Scaling: This recipe can be scaled for additional servings by increasing the amount of chicken, noodles, vegetables and sauce.
Meal Prep: Grilled chicken thighs and nuoc cham sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Assemble the bowls just before serving for the freshest taste.
Substitutes: If you prefer to make this a low-carb or paleo meal, substitute zucchini noodles for the vermicelli.
Storage Instructions:
Refrigerator: Store chicken, noodles, and vegetables separately in airtight containers for up to 3 days. Keep the sauce in a separate container.
Freezer: This dish doesn’t freeze well due to the noodles and vegetables’ textures, but the grilled chicken and sauce can be frozen separately for up to 1 month.