Ingredients (For 4)
Chicken and marinade:- 800g chicken breast
- 3 cloves garlic, minced
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
Nuoc cham sauce:
- Juice from 1.5 limes
- 4 tbsp fish sauce
- 1 tsp chili flakes (optional)
- 1/2 cup cold water
Noodles and veg:
- 200g dry rice vermicelli
- 4 cups pre-washed salad mix
- 100g julienned carrots
- Coriander, to garnish
Method
- Mix marinade ingredients. Add chicken. Store refrigerated in an airtight container and marinate for 30 min.
- Preheat oven to 220C. Bake for 18 min.
- Pour boiling water over instant rice vermicelli and sit for 4 min to soften.
- Combine ingredients for nuoc cham sauce.
- Serve noodles with sliced chicken, salad, carrots and nuoc cham sauce. Garnish with coriander.
Tips:
- Get pre-shredded carrots to make life easier
- Add sauce only on day of consumption to keep the food fresh