Lemongrass chicken bun cha, vermicelli noodles
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Chicken maryland fillet
Nuoc cham sauce
Peanut and shallot mix
PANTRY STAPLES: Cooking oil
ALLERGENS: Garlic, onion. Sauce may contain shellfish
Chicken: Best before: 19/02/2021
Nuoc cham sauce: Ingredients: Fish sauce, sugar, chilli, garlic, citric acid. Allergens: Garlic. May contain shellfish.
Peanut & shallot mix: Ingredients: Peanut, shallot, spice, oil. Allergens: Onion, nut (peanut)
1. Prepare the ingredients: Wash the vegetables. Finely chop the white part of the lemongrass only. Half the cucumbers and slice thinly on the diagonal. Cut the carrots into match-stick size pieces. Slice the radishes into rounds. Separate the lettuce leaves. Pick the coriander leaves. Slice the chicken into 1cm pieces.
2. Soak the vermicelli: Place the vermicelli noodles in a bowl. Cover with boiling water. Leave for 5 to 7 minutes or until tender. Drain and rinse under running water. Season the noodles with a little nuoc cham.
3. Cook the chicken: Combine the chicken, lemongrass and a little of the nuoc cham in a small bowl. Mix well. Heat a splash of oil in a frying pan over medium heat. Cook the chicken for 5 minutes, turning often, or until cooked through.
4. To serve: Divide the noodles between the serving bowls. Top the noodles with the chicken, lettuce, carrots, cucumbers, radishes, coriander, peanut and shallot mix and remaining nuoc cham.