Citrusy Lemongrass Chicken Bún (Vietnamese Noodles)
Bún means rice noodles in Vietnamese. One of the most common ways to serve it is cold. And like a refreshing salad, it's served with an abundance of fresh veggies and a well-seasoned protein. It's one of my favorite Vietnamese dishes because it's refreshing with an abundance of flavors and so easy to pull together.
In this case, I made a fragrant citrusy lemongrass air fryer chicken with US Citrus fresh Makrut (Kaffir) Lime Leaves.
It really adds a different level of flavor to your marinade. US Citrus grows their citrus fruit in Texas and each package is freshly harvested, washed, dried and USDA inspected. You can smell the fresh quality the moment you open the package.
Hope you enjoy this recipe as much as my family does.
4 Servings, Approx. 50 min
What You'll Need
4 Chicken Thighs (bone-in or boneless, your preference)
1 Lemongrass Stalk
4-5 Garlic Cloves
1 Large Shallot
¼ tsp Paprika
¼ tsp Tumeric
1 Tbsp Apple Juice (or you can substitute with Coconut Juice)
1 Tbsp Fish Sauce
1 Tbsp Olive Oil
8oz Vermicelli Rice Noodles
½ tsp Sesame Oil
Nước Chấm (Vietnamese Dipping Sauce, recipe coming soon)
All You Need To Do
Prepare your Marinade. Put all of the ingredients except for the chicken into a food processor or blender and blend it into a paste.
Slather your chicken with the paste, cover it in an airtight container or storage bag. Place in the refrigerator overnight or for a minimum of 30 mins.
Prepare your noodles. Bring a pot of water to a boil.
Add the noodles to the boiling water for 5-8 minutes stirring it occasionally.
Drain the noodles and rinse with cold water.
Toss in the sesame oil. (This helps to keep the noodles from sticking together and gives the noodles a nice fragrance.
Cook the chicken. Place your chicken in the air fryer (be sure to not over crowd your air fryer for even cooking).
Cook at 400° F for 20-25 minutes.
Layer your fresh bún ingredients along with your chicken with nước chấm on the side as the dressing.
Did you make this recipe
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