Makes: 4
Prep Time: 20 mins
Cook time: 10-15 min (including resting)
Things you need:
Lemongrass chicken:
800g boneless, skinless chicken thighs
1 stalk lemongrass, white part only
2 garlic cloves minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp maple syrup
1 tbsp olive oil
Noodles:
200 g dried vermicelli noodles
2 carrots , julienned
2 small cucumbers , julienned
350g bean sprouts
400g bok choy
bunch each of mint leaves, cilantro
1/2 tbsp sesame oil (optional)
Nuoc Cham (dipping Sauce):
1/4 cup (32g) fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup (64g) water
2 garlic cloves, finely chopped
1 red bird's eye chili, finely chopped
3 tbsp lime juice
Steps:
Combine marinade ingredients and cover the chicken with it. Mix through and set aside in the fridge for at least 1 hour or preferably 24 hours.
Cook chicken as per video instructions. Remember to scrape the lemongrass before cooking. You can take it off at 160 F and let it rest for at least 5 mins. It will carry on cooking over 165F. Cut once rested.
Cook bok choy in the same pan and cover and set aside.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, acidity, sweetness). Will keep up to 4 days covered in the fridge.
Soak the vermicelli noodles in boiling water for 6-8 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Place cut chicken, vegetables, herbs, noodles and sauce in separate bowls or in one bowl. Dig in and enjoy. Don't be shy with the Nuoc Cham!!
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