Healthy Vermicelli Noodle Bowl (Bun Ga Nuong)

feastingathome.com

Anya pilkington

subheading: UNITS USM ½X:

1 to 1 ¼ lbs chicken thighs (boneless, skinless), tofu or large prawns

Vietnamese Lemongrass Marinade

½ cup finely chopped lemongrass ( 3 stalks- white part)

½ cup shallots, quartered

2 garlic cloves

1 tsp kosher salt

1 tsp sugar

½ tsp ground Chinese five spice

¼ cup peanut or olive oil

subheading: Bowl Ingredients:

8 oz vermicelli rice noodles, cooked and cooled

1 Red Bell pepper -sliced into thin strips

1 English cucumber, halved and sliced, or cut into ribbons.

1 daikon radish- grated or cut into matchsticks (or sub regular radish)

generous handful of fresh basil and mint leaves ( Thai basil is great here)

optional additions: cilantro crushed peanuts, bean sprouts, microgreens

subheading: Nuoc Cham Dressing:

¼ cup fresh lime juice (or sub part rice vinegar)

1 tablespoon fish sauce (or sub soy sauce, or make vegan fish sauce)

2 tablespoons water

1 tablespoon sugar or honey

1 red chile- medium spicy

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