Vietnamese Vermicelli Bowl
Elena Duggan and Khanh OngIngredients:
Lemongrass chicken
- 200g chicken thigh fillets (skin on)
- 1 garlic clove minced
- 1 minced shallot
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 2 tsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp peanut oil
- 1 stalk of lemongrass finely chopped
- 1 red chilli chopped
- pinch of salt
Vermicelli Bowl
- 100g cooked vermicelli noodles
- 1⁄2 a carrot julienned
- 1⁄2 a lebanese cucumber julienned
- 4 cos lettuce leaves
- 1⁄2 cup of bean sprouts
- 1⁄2 cup of shredded red cabbage
To Serve:
- 1 bunch of mint
- 1 bunch of coriander
- 1 bunch of vietnamese mint
- 1⁄2 cup of nuoc mam dressing
- 1 tbsp roasted peanuts
- 1⁄2 a red chilli sliced
- 1 cheek of lime
Method:
Lemongrass Chicken
- Place all the ingredients in a ziploc bag and mix well and leave to marinate 30 minutes.
- heat a large griddle pan on medium and place the pieces of chicken onto the pan after the excess marinate has dripped off. cook for 3-4 minutes each side and then rest for 5 minutes before slicing.
Bowl
- place vermicelli, carrot, cucumber, lettuce, bean sprouts and cabbage into a bowl.
- place sliced chicken into bowl and set aside
To Serve
- scatter a handful of herbs over the bowl
- dress with nuoc man
- scatter peanuts and red chilli over
- garnish with lime
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