NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Vietnamese noodle bowls

Next level

30

minutes

For

4

servings

To the cook

This goes in

  • 200 g rice noodles
  • 2 carrots (cut into small rods)
  • 2 small cucumbers (cut into small rods)
  • 1 cup of soya bean sprouts
  • Handful of mint leaves
  • Handful of coriander
  • Lime wedges (for garnish)
  • Sliced chillies (for garnish)

Marinade

Ingredients

  • 400 g planted.chicken
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon soya sauce (normal or light)
  • 2 tablespoons raw sugar
  • 1 tablespoon vegetable oil
  • 1 stalk of lemongrass (only the white part, crushed and cut into small pieces that can be easily removed later)

Nuoc Cham

Ingredients

  • 60 ml soya sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons white sugar
  • 1⁄2 cup water
  • 2 cloves garlic (minced)
  • 1 red chili
  • 3 tablespoons lime juice

Preparation

  1. Mix the ingredients for the marinade in a bowl, add planted.chicken and leave to marinate for 1 hour.
  2. Mix the ingredients for Nuoc Cham well in a bowl until the sugar has dissolved.
  3. Soak the rice noodles in hot water for 3 minutes (or according to package instructions), then drain and rinse with cold water.
  4. Heat ½ tablespoon of oil over medium heat in a frying pan and remove large pieces of lemongrass.
  5. Fry planted.chicken in a pan for about 5 minutes until golden brown.
  6. Divide the noodles into four bowls and add the vegetables, herbs and planted.chicken. Spread Nuoc-Cham sauce (approx. 4 tablespoons per bowl). Garnish with a lime wedge and sliced chilli and serve.

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