600 - 800g chicken thigh fillets, skinless and boneless
2 garlic cloves, finely chopped or minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp light soy sauce
2 tbsp brown sugar
1 tbsp vegetable oil
stalk lemongrass , white part only (bruised then sliced into pieces easy to pick out later)
1/2 tbsp oil
200g vermicelli noodles, dried
2 carrots, julienned
2 cucumbers julienned
5 cups iceberg lettuce, finely sliced
3 cups bean sprouts
Handful of mint leaves
Handful of coriander
Sliced chilli (for garnish)
Lime wedges (to serve)
1/4 cup fish sauce
4 tbsp rice vinegar
2 tbsp white sugar
½ cup water
2 garlic cloves, finely chopped
1 red birdseye chilli, finely chopped
3 tbsp lime juice
Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through -‐ about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with 3-‐4 tablespoons of Nuoc Cham Sauce and serve with lime wedges.