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1 x bottle Marion’s Kitchen Vietnamese Style Lemongrass & Garlic Marinade (or try my homemade lemongrass marinade recipe)
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 long red chilli, to serve (optional)
lime wedges, 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, then set aside for 20 minutes to soak. Drain and rinse under cold water to stop them cooking further.
Heat a barbecue or chargrill to high. Cook the marinated chicken pieces for 10 minutes each side or until charred and cooked through. Set aside to cool to room temperature. Thickly slice.
Transfer cooled, drained 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. Scatter with sliced chilli, if using. Serve with lime wedges for squeezing over, if using.
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