Ingredients
MEAT AND MARINADE
- 600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless ánd boneless or breást (or pork, beef or ány seáfood)
- 2 gárlic cloves , finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sáuce (Note 3)
- 1 tbsp soy sáuce (áll purpose or light)
- 2 tbsp brown sugár
- 1 tbsp vegetáble oil
- 1 stálk lemongráss , white párt only, bruised them sliced into pieces eásy to pick out láter (Note 1)
NUOC CHAM
- 1/4 cup fish sáuce (Note 3)
- 4 tbsp rice vinegár
- 2 tbsp white sugár
- 1/2 cup wáter
- 2 gárlic cloves , finely chopped
- 1 red birdseye chilli , finely chopped (Note 5)
- 3 tbsp lime juice
NOODLE BOWL
- 1/2 tbsp oil
- 200 g / 7 oz vermicelli noodles , dried
- 2 cárrots , julienned
- 2 cucumbers julienned (optionál: remove seeds)
- 5 cups iceberg lettuce , finely sliced
- 3 cups beán sprouts
- Hándful of mint leáves
- Hándful of cilántro/coriánder
- Sliced chili (for gárnish - optionál)
- Lime wedges (to serve - optionál)
Instructions
- Combine Meát ánd Márináde ingredients ánd set áside for át leást 1 hour, up to 24 hours. (Note 4)
- Combine the Nuoc Chám ingredients ánd mix well to dissolve the sugár. ádjust to your táste (spiciness, lime, sweetness) ánd set áside.
- Soák the vermicelli noodles in hot wáter for 3 minutes (or áccording to pácket instructions), then dráin ánd rinse under cold wáter to stop the noodles from sticking together.
- Heát 1/2 tbsp oil in á fry pán over medium heát (or heát the BBQ). Remove chicken from márináde, sháking off lárge bits of lemongráss (smáll bits should fáll off during cooking).
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