Month: Mar 2023

Vietnamese chicken noodle salad

~ Sophie ~ 1 Comment

It’s bun ga nuong! Fresh, crunchy, tangy, spicy and delicious

  • 6 chicken thigh fillets
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp veg oil
  • 200g vermicelli rice noodles
  • 1 baby gem lettuce, chopped
  • ⅓ cucumber, halved lengthwise and sliced
  • ½ carrot, grated/julienned
  • 8 radishes, sliced
  • Bean sprouts
  • Fresh mint leaves
  • Fresh coriander leaves
  • Nuoc cham dipping sauce
  1. In a medium bowl, mix together the garlic, lime, fish sauce, soy sauce and brown sugar
  2. Put in the chicken thighs, stir to coat in the marinade, cover and leave for an hour
  3. Cook rice vermicelli noodles according to the package instructions
  4. Drain and rinse under cold running water and then leave in cold water until ready to use
  5. Heat oil in a frying pan over medium high heat
  6. Drain the marinade off the chicken and fry for about 4 mins per side or until cooked through.
  7. To assemble the salad, drain the rice noodles and place on a plate. Top with the salad vegetables, herbs and sliced chicken. Drizzle with nuoc cham sauce and serve

Nuoc cham

~ Sophie ~ 1 Comment

Fragrant, pungent and tasty. Use as a dressing for Vietnamese chicken salad, dip spring rolls in it, drizzle over beef lettuce wraps. Yum.

  • 1 clove garlic, chopped
  • Juice of 1 lime
  • 2 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 2 tbsp caster sugar
  • 1 red chilli, deseeded and chopped
  • 4 tbsp water
  1. Combine all the nuoc cham ingredients
  2. Stir until the sugar has completely dissolved

Crepes

~ Sophie ~ Leave a comment

Thin and delicate and eminently foldable around delicious things. Like lemon and sugar, nutella and banana or cheese and spinach. But not all at once. Works with buckwheat flour too! Makes 6 pancakes.

  • 100g flour
  • Big pinch salt
  • 2 eggs, beaten
  • 60ml water
  • 200ml milk
  • Veg oil
  1. Put flour and salt into a big bowl
  2. Make a dip in the middle and add the water, milk and eggs
  3. Beat together briefly with a whisk or just a spoon until just combined
  4. Put a few drops of oil into your big frying pan over a medium-high heat and use a paper towel to smear the oil over the whole surface
  5. Pour a ladleful of batter into the centre of the hot pan and immediately pick the pan up to swirl the mixture out as thin as possible to cover the whole pan
  6. Cook until it starts to go golden around the edges (just a minute or so) and then flip and cook the other side for a moment
  7. If you want melted cheese (and why wouldn’t you?), put the grated cheese onto the crepe as soon as you flip it, and then fold it over to enclose the filling