Vietnamese Noodle Salad with Chicken


4 shredded chicken fillets

Marinade for the chicken:
3 garlic cloves
2 lemongrass (only the white part)
1 tablespoon fish sauce
1 teaspoon brown sugar

Noodle salad:
150 g egg noodles
1/2 cucumber in strips
2 green onions
1/2 red onion
1 pot fresh mint
1 pot fresh coriander
100 gr cashew nuts
250 gr mixed salad
150 g fresh bean sprouts
150 gr grated carrots

Nuoc cham sauce:
1 red chili (core and shred)
1 clove of garlic (pressed)
5 tablespoons powdered sugar
1/2 dl boiling water
1/2 dl fish sauce
1 dl freshly squeezed lime juice (approx. 3 lime)

Mix all the ingredients for the sauce and let it stand for 30 minutes. Mix the marinade into chicken and mix with the chicken. Let it draw! Boil noodles according to the packaging. Divide the cucumber lengthwise.
Slice the green onion and the red onion thinly. Roughly chop the mint and coriander. Finely chop the nuts. Heat some oil in a frying pan alt. wok and fry the chicken until done. Put lettuce and bean sprouts on the bottom in four deep bowls. Spread the noodles over and top with carrots, cucumber, red onion, chicken, peanuts, mint, cilantro and green onions. Top with roasted onions! Then drizzle over the sauce, and serve more of the sauce next to it!

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