Ingredients
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
Instructions
STEP 1
In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.
STEP 2
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.
STEP 3
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.
STEP 4
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.
STEP 5
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.
