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
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
My Daughter was in Heaven!!
Recently we moved from USA to Israel. There is no good Vietnamese food here! She use to order a dish like this back home so I made it and she was in Heaven. She will be taking this to lunch for the rest of the week. I absolutely love all your recipes.
Perfect mix of sweet, salty, tangy, and umami!
Loved this noodle dish! I’m so surprised it doesn’t have any reviews yet. The Nuoc cham dressing was the perfect mix of flavors. I thought it might be a little too concentrated at first but it really comes together once it’s mixed with the vermicelli rice noodles.
To mix it up, I stir fried the julienned carrots w/ some bok choy before mixing it into the dish. I served it with a side of baby broccoli. Next time I’ll prep more in advance to let the chicken marinate for a little longer.