Vietnamese Chicken Salad Bowl
$34.99
Ingredients
- 500 grams chicken thigh fillets, diced
- Vietnamese marinade
- 250 grams dried rice vermicelli
- 0.5 iceberg lettuce, finely shredded
- 1 x carrot, shredded
- 1 bunch mixed Asian herbs (mint, coriander, shallot)
- Crushed peanuts
- 1 tablespoon neutral oil
Pantry Items for optional salad dressing for extra flavour
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons caster sugar
- 4 tablespoons warm water
Marinate the chicken: Toss 500 grams diced chicken thigh with all Vietnamese marinade and leave it while you prep everything else.
Make the dressing: Stir 2 tablespoons caster sugar into 4 tablespoons warm water until dissolved, then add 2 tablespoons fish sauce and 3 tablespoons rice vinegar. Set aside.
Cook the noodles: Cover 250 grams dried rice vermicelli with boiling water and soak until just tender, then drain and rinse under cold water until completely cool. Shake dry and set aside.
Prep the lettuce and herbs: Finely shred 0.5 iceberg lettuce. Pick the leaves off bunch mixed Asian herbs (mint, coriander) and slice the shallot.
Cook the chicken: Heat 1 tablespoon neutral oil in a large frypan over high heat. Add the chicken in a single layer and cook without moving it for 8 minutes to get some char, then toss and cook another 4-5 minutes until cooked through and caramelised at the edges.
Build the bowls: Put the shredded iceberg in the base of four bowls, then the noodles, then the carrot. Spoon the hot chicken over the top, scatter with the herbs and 40 grams crushed peanuts, and spoon the dressing over.
