Gluten-Free Cambodian Rice Noodle Bowl with Lemongrass Chicken – A Scrumptious Fusion Feast

Allergens

Soy (Fish Sauce)

Ingredients

• 1 lb gluten
• free rice noodles
• 1 lb boneless, skinless chicken breasts
• 4 stalks lemongrass, bruised and chopped
• 3 cloves garlic, minced
• 2 inches fresh ginger, peeled and grated
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/2 cup fresh cilantro leaves
• 1/4 cup mint leaves
• 2 limes, juiced
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add garlic, ginger, and lemongrass, and cook for 1 2 minutes until fragrant.
3. Add chicken breasts to the pot, season with salt and pepper, and cook for 5 7 minutes until browned on all sides.
4. Pour in fish sauce and sugar, stir well, and bring to a simmer. Cook for 10 12 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Remove the pot from heat and let the chicken rest for 5 minutes before slicing into thin strips. Discard lemongrass stalks.
6. In a large bowl, combine lime juice, fish sauce, and sugar to make the dressing. Taste and adjust seasonings as needed.
7. Assemble the bowls: place cooked rice noodles at the bottom, top with sliced chicken, bean sprouts, bell pepper, cucumber, cilantro, and mint leaves. Drizzle with lime dressing and serve immediately.

Chef’s Insight

Balance the flavors by adjusting the amount of fish sauce and sugar in the dressing to your preference.

Notes

For an added touch, garnish the dish with crushed peanuts or sesame seeds.