- Fresh & Cool
- Mains
- Prep 35 min
- Cook 15 min
- Serves 4
Warm, fragrant chicken on a bed of cool noodles and crisp vegetables, finished with a sweet, sour and salty dressing. It is a full meal that still feels fresh, and it is very good in summer.
Ingredients
For the chicken
- 600 g boneless chicken thighs, thinly sliced
- 2 lemongrass stalks, tender part only, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp oil
- 1 tsp black pepper
For the dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 small red chili, finely chopped
- 1 garlic clove, crushed
- 4 tbsp warm water
For the bowls
- 250 g dried thin rice vermicelli
- 1 cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks
- Lettuce leaves, shredded
- A big handful of mint, coriander and basil
- 4 tbsp roasted peanuts, crushed
Method
- Mix the chicken with the lemongrass, garlic, fish sauce, sugar, oil and pepper. Leave to marinate for at least 30 minutes, or up to 4 hours in the fridge.
- Whisk the dressing ingredients together, stirring until the sugar dissolves.
- Cook the vermicelli according to the packet, rinse under cold water and drain well.
- Heat a large frying pan until very hot and fry the chicken in two batches for 4 to 5 minutes, until caramelised at the edges and cooked through.
- Divide the lettuce, noodles, cucumber and carrots between four bowls. Top with the chicken and herbs.
- Spoon over the dressing and finish with crushed peanuts.
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