Name: Vietnamese noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 3 clove garlic, finely chopped; 1/3 cup (80ml) fish sauce; 1/4 cup (55g) white sugar; 1 1/2 tablespoon peanut oil; 1 lemongrass stalk, finely chopped; 500 gram chicken thigh fillet, excess fat trimmed; 375 gram rice vermicelli noodles; 2 cup (160g) beansprouts, trimmed; 1/2 iceberg lettuce, coarsely shredded; 1 carrot, coarsely grated; 1 lebanese cucumber, halved lengthways,cut into thick matchsticks; 1 cup mixed herbs, such as mint, thai basil, vietnamese mint, coriander, plus extra to garnish; 1 tablespoon lime juice; 1 small birdseye chilli, finely chopped chopped peanuts, to garnish (optional)

Ingredients

3 clove garlic, finely chopped

1/3 cup (80ml) fish sauce

1/4 cup (55g) white sugar

1 1/2 tablespoon peanut oil

1 lemongrass stalk, finely chopped

500 gram chicken thigh fillet, excess fat trimmed

375 gram rice vermicelli noodles

2 cup (160g) beansprouts, trimmed

1/2 iceberg lettuce, coarsely shredded

1 carrot, coarsely grated

1 lebanese cucumber, halved lengthways,cut into thick matchsticks

1 cup mixed herbs, such as mint, thai basil, vietnamese mint, coriander, plus extra to garnish

1 tablespoon lime juice

1 small birdseye chilli, finely chopped chopped peanuts, to garnish (optional)

Method

1.Combine half of garlic, 1/4 cup of fish sauce, 2 tablespoon of sugar, 1 tablespoon of peanut oil and the lemongrass, in a large glass bowl. Add chicken and turn to coat in marinade. Cover with plastic wrap and refrigerate for 1-2 hours to marinate.

2.Meanwhile, place noodles in a heatproof bowl and pour over enough boiling water to cover. Stand for 5 minutes, using a fork to separate noodles, until tender. Drain, rinse under cold water and drain again.

3.Divide drained noodles between serving bowls. Divide beansprouts, lettuce, carrot, cucumber and herbs between bowls.

4.To make dressing, combine 1/2 cup water, lime juice and chilli with remaining garlic, fish sauce, sugar and peanut oil. Set aside salad base while you cook chicken.

5.Preheat a barbecue or char-grill on medium. Remove chicken from marinade and cook for 4-5 minutes each side, until brown and cooked through.

6.Slice each thigh fillet lengthways into strips and divide between bowls. Top with extra herbs and chopped peanut, if using. Serve dressing alongside.

The noodles stick together: The key to perfectly cooked rice vermicelli is to rinse the cooked noodles in a colander just until they are cool. At the same time, use your hands to separate the noodles, then drain well.
Note

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Ingredients

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