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Vietnamese Noodle Salad

Serves 4 Prep 1 h Cook 10 m

Marinade

  • 600-800 g chicken thigh or breast butterflied
  • 2 cloves garlic minced
  • 2 Tb lime juice
  • 2 Tb fish sauce
  • 1 Tb soy or light soy
  • 2 Tb brown sugar
  • 1 Tb veg oil

Sauce

  • 1/4 cup fish sauce
  • 4 Tb rice vinegar
  • 2 Tb white/raw sugar
  • 1/2 cup water
  • 2 garlic cloves minced or finely chopped
  • 3 Tb lime juice
  • dash chilli (optional)

Noodle Bowl

  • 1/2 packet of 250g vermicelli noodles
  • 2 carrots julienned
  • 2 cucumbers julinned
  • 6 ice berg lettuce leaves finely sliced
  • crushed nuts
  • onion or spring onion (optional)
  • 1 cup bean sprouts (optional)
  • hand full of mint leaves (optional)

Method

  1. Marinade chicken for min 1 hr, overnight best.
  2. Cook chicken on medium heat for 6-8 mins. Cool and slice.
  3. Prep vermicelli noodles according to packet. Rinse with cold water.
  4. Mix sauce. Ensure sugar dissolves.
  5. Prep veggies.
  6. Serve with crushed nuts on top.

Notes

https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/ https://www.joyousapron.com/vietnamese-noodle-bowl/