Categories: Asian
Ingredients
- Meat and marinade
- 600 - 800g / fillets, skinless and boneless or breast (or pork, beef or any seafood)
- 2 garlic cloves, finely chopped or minced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce (all purpose or light)
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 stalk lemongrass, white part only, bruised them sliced into pieces easy to pick out later
- Nuoc cham
- 1/4 cup fish sauce
- 4 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 garlic cloves, finely chopped
- 1 red birds eye chilli, finely chopped
- 3 tbsp lime juice
- Noodle bowl
- 1/2 tbsp oil
- 7 oz vermicelli noodles, dried
- 2 carrots, julienned
- 2 cucumbers julienned (optional: remove seeds)
- 5 cups iceberg lettuce, finely sliced
- 3 cups bean sprouts
- Handful of mint leaves
- Handful of cilantro/coriander
- Sliced chili (for garnish - optional)
- Lime wedges (to serve - optional)
Directions
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Combine Meat and marinade ingredients and set aside for at least 1 hour, up to 24 hours.
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Combine the Nuoc cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
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Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
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Heat ½ tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during
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cooking).
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Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Slice chicken into thin pieces.
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To serve individually: Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~4 tbsp per serving) and serve with lime wedges.
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To serve to share (my preferred way): Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.