Chicken Noodle Bowl

INGREDIENTS

MEAT AND MARINADE

• 600 - 800g / 1.2 - 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
• 2 garlic cloves , finely chopped or minced
• 2 tbsp lime juice
• 2 tbsp fish sauce (Note 3)
• 1 tbsp soy sauce (all purpose or light)
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 stalk lemongrass , white part only, bruised them sliced into pieces easy to pick out later (Note 1)

NUOC CHAM

• 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 birdseye chilli , finely chopped (Note 5)
• 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 chili (for garnish - optional)
• Lime wedges (to serve - optional)

INSTRUCTIONS

1. Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
2. Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
3. 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.
4. ....................................
5. ....................................
6. Click here to view more instructions

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