Ingredients
- 1 stick lemongrass sliced
- 4 clove garlic chopped
- 200g chicken thigh
- Juice of 1 lime
- 2 tbsp brown sugar
- 1 tbsp canola oil
- 1/4 fish sauce
- 4tbsp rice wine vinegar
- 1/2 c water
- 200g rice noodles cooked
- 1 carrot peeled into strips
- 1 cucumber julienned
- 10 lettuce leaves chopped
- Handful of mint chopped
- Handful of coriander chopped
- 1 tbsp soy sauce
Method
- To marinade the chicken, blend up the lemongrass, half of the garlic, half of the lime juice, 1 tbsp fish sauce, 1 tbsp soy sauce and oil.
- Heat bbq up on a medium temperature, roughly 180-200degrees and cook chicken 10 mins each side.
- While chicken is cooking, prepare the dressing by mixing together the rest of the garlic, lime juice, fish sauce, sugar, water, rice wine vinegar.
- Serve up desired amount of rice noodles in each bowl. Place the carrot, lettuce, cucumber, coriander and mint.
- once the chicken is cooked, slice and add to bowl. Top with 2 tbsp of dressing and enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
