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Februari 28, 2019 Edit

Vietnamese Chicken Noodle Bowl

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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