Bring the flavours of Vietnam to the table with this quick and easy noodle salad that shines the spotlight on lemongrass and garlic. Fresh, zingy and satisfying, it’s the perfect light weeknight meal.
600g (1 lb 5 oz) chicken thigh fillets, excess fat trimmed
150g (5 oz) dried rice vermicelli noodles
8 cherry tomatoes, halved
1 cucumber, finely sliced
1 small red onion, thinly sliced
1/3 cup fresh mint leaves
finely sliced fresh red chilli, to serve (optional)
Pour 1/2 cup of Vietnamese Style Lemongrass & Garlic into a shallow bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours to marinate.
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 20 minutes to soak. Drain and rinse under cold water.
Heat a barbeque or chargrill to high. Cook the chicken for 10 minutes each side or until charred and cooked through. Set aside to cool to room temperature. Thickly slice.
Transfer noodles to a serving plate. Scatter over the tomato, cucumber, onion and mint. Place sliced chicken on top of noodles. Drizzle some of the remaining Vietnamese Lemongrass & Garlic marinade over the top. Add sliced chilli, if using.