Vibrant Vietnamese Vermicelli
20 minutes
Serves 4
INGREDIENTS
Carrot 3 large
Romaine lettuce 1
Mint 50g
Rice Vermicelli Noodles 100g
Chicken breast 350g
Soy sauce 2 tbsp
Chilli sauce 1 tbsp
Fish Sauce 4 tbsp
Sugar 4 tbsp
Lime Juice 4 tbsp
Rice Vinegar 1 tbsp
Garlic (finely chopped) 2 tbsp
Chilli (finely chopped) 1 tbsp
method
1. Start by making the nuoc cham sauce. In a sealed contained or jar, combine the fish sauce, sugar, half the lime juice, rice vinegar, half the garlic, chilli and 8 tablespoons of warm water, and shake to mix.
2. Shred the lettuce, peel and julienne the carrots, chop the mint and arrange into 4 bowls.
3. Place the noodles in a pan of boiling water for 2 minutes then drain and rinse under cold water.
4. Chop the chicken breast and stir fry in the soy, chilli sauce and the remainder of the garlic and the lime juice.
5. Once the chicken is cooked, add to the lettuce bowls along with the noodles.
6. Pour over the nuoc cham.
7. Eat and enjoy!
Comments