Tag: Vietnamese

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

Bun cha

~ Sophie ~ Leave a comment

Succulent little balls of pork and herbs, simple to throw together and perfect with a cold beer. A Vietnamese name, but without any claim to authenticity. Serve with fine rice noodles, chilli sauce and lettuce leaves to wrap if you want to make them into a meal. Makes around 10.

  • 400g minced pork
  • 1 egg, beaten
  • 5 spring onions, finely chopped
  • 3cm piece of ginger, peeled and minced
  • 1 garlic clove, minced
  • 2 tsp fish sauce
  • 1 tbsp soy sauce
  • 2 tsp maple syrup
  • 1 tbsp sriracha
  • Handful fresh coriander, finely chopped
  1. Thoroughly mix everything together in a bowl
  2. Cover and leave to rest for 30 mins in the fridge. Then lightly scoop up and roll into golfball-sized balls without overworking or compressing the mixture too much
  3. Grill, fry or barbecue for 10 mins until cooked through and serve straight away