With the weather beginning to heat up here in Melbourne (and the cases mercifully dropping!) we are starting to crave fresher, healthier dinner options. For me, Vietnamese style food is always a go! The chicken spends about half an hour marinating in a yummy garlic/lemongrass/soy sauce situation before cooking on a screaming hot grill or barbeque (hello warmer nights!) and the mix of herbs and vegetables is a light and zingy combo. Make the dressing ahead of time and this takes about ten minutes to whack together. Enjoy!
Serves 2
Prep: 30 minutes
Cook: 10 minutes
Ingredients
1 large chicken breast, sliced in half longways
1 stalk lemongrass, white part only, thinly sliced (or use cold pressed or jarred lemongrass)
2 cloves garlic, crushed (can also use jarred)
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp soy
1 tbsp brown sugar
1 tbsp olive oil
For the bowls:
Two nests vermicelli noodles, cooked according to packet instructions
1 carrot, peeled and julienned
1 cucumber, sliced lengthwise, seeds removed and sliced
Handful of coriander and mint leaves
1 red chili, sliced
For the dressing:
2 tbsp fish sauce
2 tbsp lime juice
1 tsp brown sugar
1 tsp chili flakes
Method
Combine the dressing ingredients in a jar with a lid and shake well to mix. Set aside.
Combine the marinade ingredients in a jug. Place the chicken in a shallow bowl and pour over the marinade. Leave to marinate for around 30 minutes.
Heat a barbeque grill or griddle pan until very hot. Add the chicken and cook for around 7 minutes each side or until cooked through. The cooking time will largely depend on the thickness of your particular breast fillet, so make sure you check there's no pink left on the inside before slicing.
Prepare your bowls: Add noodles, carrot, cucumber and herbs to a wide bowl. Slice the chicken into 2cm pieces and add on top. Scatter with red chili and serve the dressing alongside in a small bowl or ramekin.
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