4 chicken thigh fillets
180g (6.3 oz) dried rice vermicelli noodles
1 tbsp vegetable oil
100g (3.5 oz) baby spinach leaves
sliced cucumber, to serve
finely julienned carrot, to serve
¼ cup roasted peanuts, crushed or finely chopped
roughly torn mint leaves, to serve
Marinade:
2 tbsp fish sauce
1 garlic clove, finely grated
1 tsp sugar
½ tsp ground black pepper
Nuoc cham dressing:
3 tbsp fish sauce
3 tbsp sugar
2 tbsp white vinegar
2 tbsp lime juice
1 long red chilli, finely chopped
2 garlic cloves, finely chopped
Easy and super tasty
I used chicken breasts. A quick, easy, simple tasty dish.
Amazing
Amazing