Vietnamese Noodles with Lemongrass Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  600g

• Lemongrass

  Freshdirect

  50g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lime juice

  Raw

  2 tbsp or 30g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Made from hydrolyzed vegetable protein

  1 tbsp or 18g

• Brown sugar

  2 tbsp or 18g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Fish sauce

  Ready-to-serve

  ¼ cup or 72g

• Rice wine vinegar

  4 tbsp or 60g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Water

  Plain, clean water

  ½ cup or 118g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red Raw Chillies

  Tesco

  50g

• Lime juice

  Raw

  3 tbsp or 45g

• Oil

  Submarine Sandwich - Wegmans

  ½ tbsp or 7g

• Vermicelli Rice Noodles

  A Taste Of Thai

  200g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Lettuce

  Iceberg (includes crisphead types), raw

  5 cup, chopped (1/2" pieces, loosely packe or 285g

• Mint

  Freshdirect

  100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Chilli Dip

  Marks & Spencer

  100g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Lemongrass Chicken
2. Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
3. 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).
4. 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.
5. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
6. Nuoc Cham Sauce
7. Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
8. Assemble
9. 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.
10. Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
11. DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!
12. Recipe by: Nagi (source: https://www.recipetineats.com/vietnamese-chicken-noodle-bowl/#wprm-recipe-container-22009)