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Vietnamese Lemongrass Chicken with Rice Vermicelli
Level
Step
- Shred the cucumber, iceberg lettuce and carrot.
- Mince the lemongrass.
- To prepare the dipping sauce. Slice the shallot, garlic and red bird chili. Juice the lime.
- Combine shallot, garlic, red bird chili, lime juice, fish sauce, boiled cold water, brown sugar and sweet chili sauce and set aside.
- Marinate the chicken with minced lemongrass, minced garlic, ginger juice, sugar and fish sauce for 20 minutes.
- In a pot, bring the water to boil and cook the Chewy Instant Rice Vermicelli Original Flavor until soft, drain and transfer to the plate.
- In a pan, add some oil on a medium high heat and cook the chicken until golden brown on both sides and fully cook inside.
- Cut the chicken into slice.
- Place the shredded cucumber, iceberg lettuce, carrot and chicken over the Chewy Instant Rice Vermicelli Original Flavor. Sprinkle some fried shallot on top.
- Serve with the dipping sauce.
Material
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Ingredients |
Sauce |
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Chewy Instant Rice Vermicelli Original Flavor 1 pack Chicken thigh 2 pcs , about 100g Cucumber ½ pc Iceberg lettuce ¼ pc Carrot ¼ pc Fried shallot to taste
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Chicken Marinade Lemongrass 1pc Minced garlic 1 tbsp Ginger juice 1 tbsp Sugar 1 tsp Fish sauce ½ tbsp
Dipping Sauce Ingredients Shallot 1pc Clove garlic 1pc Red bird chili 1pc Limes 2pcs Fish sauce 3 tbsp Boiled cold water 2 tbsp Brown sugar 2 tbsp Sweet chili sauce 1 tbsp
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