Vietnamese chicken noodle salad recipe
This dish I am thinking of making for my catering and it is very difficult because you have to cook the chicken until it is white in the middle
Ingredients
For the chicken and the marinade:
- 1 tablespoon of vegetable oil
- 1 lime (squeezed)
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 4 boneless, skinless chicken thighs
- 2 garlic cloves (minced)
- 2 tablespoons of brown sugar
For the nuoc cham sauce:
- 1/4 cup fish sauce
- 3 tablespoons of sugar
- 1/2 cup cold water
- 1 lime (squeezed)
- 3 garlic cloves (minced)
- 2 tablespoons of rice vinegar or white vinegar
- 1 red chilli pepper (seeded and sliced, or substitute 2 teaspoons of chili garlic or Sriracha sauce)
To assemble the bowls:
- Vegetable oil
- 1 large carrot (cut into julienne)
- 6 romaine lettuce leaves (finely cut into julienne)
- 2 cups of bean sprouts
- 200 g of dried rice vermicelli
- 1 seedless cucumber (cut into julienne)
- mint
- Coriander
Instructions
First, in a medium bowl, toss the chicken thighs with the marinade ingredients and set aside 30 minutes to an hour while you prepare the other salad ingredients.
Then, combine all the ingredients for the nuoc cham and stir until the sugar is completely dissolved in the sauce. Taste and adjust any of the ingredients if you like.
Boil the rice vermicelli noodles according to package directions. Drain and rinse under cold running water. Reserve in a colander.
Heat 2 tablespoons of vegetable oil in a cast iron skillet or skillet over medium-high heat. You can also heat a drip pan or grill for this. Sear the chicken for about 4 minutes per side or until cooked through. Reserve on a plate.
To prepare the salad, toss the rice noodles with the bean sprouts, carrot and cucumber julienned, romaine lettuce, mint and cilantro. Slice the chicken thighs and add them to the salad. Serve with your nuoc cham sauce. Happy Cooking Time.
