:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/IzcpAXQrtDSllhmI5h-_/7aa13fc914c713d292b9b0fd8f8573.jpeg "Vietnamese Rice Noodle Salad with Lemongrass Chicken")
Vietnamese Rice Noodle Salad with Lemongrass Chicken
Indulge in the immense flavours of Vietnam with this simple and comforting recipe - Vietnamese Noodles with Lemongrass Chicken. This dish delivers a harmonious combination of savory chicken scented with the refreshing citrusy aroma of lemongrass, tossed together with rice noodles and packed with plenty of fresh herbs and vegetables.
Ingredients
- 200 g rice noodles
- 500 g boneless and skinless chicken thighs or breasts
- 3 Stems of fresh lemongrass finely chopped
- 2 red chillies finely sliced
- 3 tbls fish sauce
- Juice of two limes
- 3 tbls brown sugar
- 2 tbls vegetable oil
- 2 cucumbers thinly sliced
- 1 Cup fresh mint leaves
- 1 Cup fresh coriander leaves
- 4 spring onions thinly sliced
- Lime wedges for serving
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Directions
Place the chicken in a bowl along with the finely chopped lemongrass, minced garlic, sliced chillies, fish sauce, lime juice, and brown sugar. Mix well, ensuring the chicken is well coated with the marinade. Let this rest for about 15 minutes.
While the chicken is marinating, soak the rice noodles in hot water until they become soft. It usually takes around 10-15 minutes. Once done, drain the water and set aside.
Heat vegetable oil in a large pan over medium heat. Add the marinated chicken into the pan and cook until it turns golden brown and is cooked through. This usually takes about 10 minutes.
Assemble the bowls by placing a portion of the soft rice noodles at the bottom of each bowl, followed by the cooked lemongrass chicken.
Add the thinly sliced cucumbers, fresh mint leaves, coriander leaves, and spring onions on top. Serve immediately with a garnish of lime wedges on the side.
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