Vietnamese Noodles with Lemongrass Chicken

CHICKEN AND MARINADE

• ▢600 – 800g / 1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• ▢1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)
• ▢2 garlic cloves , finely chopped or minced
• ▢2 tbsp lime juice
• ▢2 tbsp fish sauce (Note 2)
• ▢1 tbsp soy sauce (all purpose or light, NOT dark soy)
• ▢2 tbsp brown sugar
• ▢1 tbsp vegetable oil

NUOC CHAM (VIETNAMESE SAUCE)

• ▢1/4 cup fish sauce (Note 3)
• ▢4 tbsp rice vinegar
• ▢2 tbsp white sugar
• ▢1/2 cup water
• ▢2 garlic cloves , finely chopped
• ▢1 red birds eye chilli , finely chopped (Note 4)
• ▢3 tbsp lime juice

NOODLE BOWL

• ▢1/2 tbsp oil
• ▢200 g / 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 red chilli (for garnish – optional)
• ▢Lime wedges (to serve – optional but recommended)

Instructions

LEMONGRASS CHICKEN

• Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
• Heat 1/2 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 cooking).
• 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. Then slice into thin pieces.

ORIGINAL RECIPE