Vietnamese chicken noodle salad

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