Vietnamese Vermicelli Bowl

Elena Duggan and Khanh Ong

Ingredients:

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

  1. Place all the ingredients in a ziploc bag and mix well and leave to marinate 30 minutes.
  2. 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

  1. place vermicelli, carrot, cucumber, lettuce, bean sprouts and cabbage into a bowl.
  2. place sliced chicken into bowl and set aside

To Serve

  1. scatter a handful of herbs over the bowl
  2. dress with nuoc man
  3. scatter peanuts and red chilli over
  4. garnish with lime

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