Ingredients
- 1 stalk Lemongrass
- 2 cloves garlic
- Juice of 1 lime
- 2 Tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1/4 cup fish sauce
- 1 TSP ginger fresh
- 4 tbsp vinegar
- 1 tbsp white sugar
- 2 garlic cloves
- 1/2 cup water
- Juice of 2 limes
- Vermicelli noodles
- 2 carrots julienned
- 1 cucumber
- Handful of bean sprouts
- Handful of Vietnamese mint
- Handful of coriander
- 1 cup iceberg lettuce
- 600g chicken thighs
Method
- Mix together the first 8 marinade ingredients and add the chicken thighs, leave min 1 hour, preferably overnight.
- Mix together the next 7 ingredients to make the salad dressing. Leave aside whilst you prep the rest of the meal
- In a pan heat a small amount of oil, fry the chicken 4 minutes either side, remove from pan and slice
- Cook vermicelli noodles as per packet instructions (usually cover in boiling water for 5 mins)
- Layer noodles then fresh salad ingredients in a bowl and top with sliced chicken and at least 5 tbsp of dressing per bowl. enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
