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Warm Vietnamese lemongrass chicken salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your night with a healthy, flavorful Vietnamese bowl.
Ingredients:
  • 40.00 gm caster sugar
  • 125.00 ml rice wine vinegar
  • 1 large carrot, cut into matchsticks
  • 200g dried thin rice stick noodles
  • 500g chicken stir-fry strips
  • 1 lemongrass stalk (white part only), finely chopped
  • 2 garlic cloves, finely chopped
  • 36.60 gm fish sauce
  • 5.00 gm caster sugar, extra
  • Pinch of ground white pepper
  • 18.20 gm peanut oil
  • 1/2 butter lettuce, leaves torn
  • 1 Lebanese cucumber, sliced
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • Shallots, fried, to serve
  • Unsalted roasted peanuts, chopped, to serve
  • 1 garlic clove, finely chopped
  • 1 long red chilli, thinly sliced
  • 70.95 gm caster sugar
  • 76.25 gm fish sauce
  • 42.00 gm lime juice
Instructions:
  • In a small bowl, combine sugar and vinegar. Stir until the sugar dissolves completely. Add the carrot and mix well.
  • Prepare the Chili Dressing by combining garlic, chili, sugar, fish sauce, lime juice, and 1/2 cup water in a small bowl. Stir mixture until sugar is fully dissolved.
  • Prepare the noodles according to the package instructions. Drain and rinse under cold water before draining again.
  • Combine chicken, lemongrass, garlic, fish sauce, sugar, and white pepper in a glass or ceramic bowl, ensuring everything is well coated.
  • Heat a wok over medium-high heat and add oil, swirling to coat. Stir-fry chicken in 2 batches for 2 to 3 minutes until browned and cooked through. Transfer to a bowl and cover to keep warm.
  • Separate carrot mixture and drain excess liquid. Portion noodles into bowls. Layer with lettuce, cucumber, chicken, carrot, coriander, and mint. Top with fried shallots and peanuts. Drizzle with Chilli Dressing before serving.

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