Tasting Notes – Serves four

Tender chicken thighs – juicy, fragrant, seasoned with a sweet, savoury lemongrass marinade with fresh herbs and seasonings.

What You Need

6 chicken thighs.

1 1/2 tablespoons vegetable oil.

2 tablespoons soya sauce.

2 tablespoons fish sauce.

1 tablespoon sesame oil.

1 tablespoon brown sugar or honey.

3 cloves of garlic.

2 stalks lemongrass.

1 small onion.

1 teaspoon baking soda – this will help tenderize the chicken.

2 vermicelli noodles.

2 carrots.

2 cucumbers.

Handful each of mint leaves and cilantro.

1 lime.

Equipment

2 large bowls.

1 colander.

1 large frying pan.

Enough foil to cover your frying pan.

1 large frying pan.

Method

Combine oil, soya sauce, fish sauce, sugar or honey, garlic, lemongrass cut into 3-inch pieces, small onion diced, garlic diced, baking soda, into the large bowl, add chicken, mix well. Marinade for at least one hour or up to 24 hours.

Remove chicken from the bowl, skating off all bits of lemongrass garlic, onion. Heat 1/2 tablespoon of oil in the frying pan and cook each side on medium side for ccc minutes till golden brown.

Take frying pan off heat, drape with foil and let rest for five minutes.

Add your noodles to the large bowl, pour hot water over them for 3 minutes or whatever the instructions are on the noodle packet. Once done rinse the noodles with cold water through a colander, this prevents them from sticking together.

Place the noodles in individual bowls, add the carrots, cucumbers plus some torn mint leaves and cilantro. Omit cilantro if you’re not a fan.

Now add generous amounts – 4 tablespoons of Nuoc Cham sauce – over each bowl with the noodles, plus squeeze lime juice over everything.

Finish plating by adding your chicken thighs to the bowls.

Enjoy – Delicioso