Coconut Milk Chicken Vermicelli Noodle Bowl
I love myself a traditional Vietnamese Bún Thịt Nướng Chả Giò vermicelli bowl, but I wanted to adapt it into something that is easy to make and provide a recipe for chicken that can be used in other applications.
The marinade for the chicken is coconut milk based, and can also be used as a sauce for vegetables, salads, and rice bowls.
For the chicken, I used both skinless, boneless chicken thighs and skin on, bone in chicken thighs. I cooked both items in the oven, but you can pan fry if you wish. Or if using chicken breast, slice the chicken first before applying the marinade.
Coconut Milk Chicken:
- 3/4 cup coconut milk
- 1 bunch cilantro
- 1 Serrano pepper
- 1 shallot
- 3 garlic cloves
- Juice of 2 limes
- 1 tablespoon water
- 1 tablespoon Kosher salt
- 1 tablespoon black pepper
- 1 tablespoon olive oil
Put all ingredients into small food processor and blend. Cover amount of chicken thighs desired (if you have leftover sauce, just save and it will last for a week), marinade for at least 2 hours.
To cook the chicken, heat oven to 425 degrees Fahrenheit, place chicken thighs on a rack and cook for 30-35 minutes or until the chicken is a crispy, golden brown.