Vietnamese Noodles with Lemongrass Chicken

recipetineats.com

Mel V-K

subheading: Meat and Marinade:

600 to 800g / 1.2 to 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)

subheading: Nuoc Cham:

¼ cup fish sauce (Note 3)

4 tbsp rice vinegar

2 tbsp white sugar

½ cup water

2 garlic cloves , finely chopped

1 red birdseye chilli , finely chopped (Note 5)

3 tbsp lime juice

subheading: Noodle Bowl:

½ 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)

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