INFO
Normally served with Nuoc Cham Sauce (as in the picture) but seems to work better simply with white rice
Details
Ingredients
- 1.5 lb of chicken thighs
- 2 Garlic Cloves minced
- 2 Tbsp of lime juice
- 2 Tbsp of fish sauce
- 2 Tbsp of brown sugar
- 1 Tbsp of soy sauce
- 1 Tbsp of olive oil
- 1 stalk of lemon grass, bruised and sliced in chunks
- Some fresh mint and coriander
Ingredients Nuoc Cham Sauce:
- 1/4 cup of fish sauce
- 4 Tbsp of rice vinegar
- 3 Tbsp of lime juice
- 2 Tbsp of white sugar
- 1/2 cup of water
- 1 red birdeye chili, finely cut
- Lime wedges
Ingredients Noodle Bowl (per person):
- Cooked chicken from above
- 100 g of rice noodle (cooked as per packaging)
- 1 carrot, julienne (cut in fine sticks)
- Some cucumber, julienne (cut in fine sticks)
- 1 cup of iceberg lettuce, finely slices
- Soy bean sprouts
- Mint
- Coriander
Method
-
Place all the ingredient in a bowl along with the chicken
-
Refrigerate for a few hours minimum, but better overnight
-
The next day, heat some oil in a pan, cook the chicken over high heat
-
Let the chicken rest for 5 mn, then slice the chicken
Serve over white rice or rice noodles with some sliced mint and coriander.
If you want to go with the traditional Nuoc Cham Sauce over a noodle bowl:
Method Sauce
-
Combine all the Ingredients
Method Bowl
-
In a bowl, add noodles and all the ingredients, chicken on top, then some mint and coriander
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 20 mn + overnigh |
| Cooking Time | 15 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
