I love THE FRESH BRIGHT FLAVOUR OF A RICE BOWL LIKE THIS! THE ADDED BONUS IS THAT IT ALL COMES TOGETHER VERY QUICKLY AND IS AS VERSATILE AS WHATEVER YOU HAVE ON HAND.
- 4 chicken thigh fillets
- 180g (6.3 oz) dried rice vermicelli noodles
- 1 tbsp vegetable oil
- 100g (3.5 oz) baby spinach leaves
- sliced cucumber, to serve
- finely julienned carrot, to serve
- ¼ cup roasted peanuts, crushed or finely chopped
- roughly torn mint leaves, to serve
- 2 tbsp fish sauce
- 1 garlic clove, finely grated
- 1 tsp sugar
- ½ tsp ground black pepper
- Nuoc cham dressing:
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped (or a pinch of chili flakes to taste)
- 2 garlic cloves, finely chopped
Garnish with toasted sesame seeds, toasted peanuts, slivered green onions, and if you have them cilantro & herbs.
In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients.
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later.
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls.
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken.
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve.
I’ve adapted the recipe here according to what I had at home, and we felt more like rice than rice noodles tonight. Honestly, we struggle with rice noodles after our trip through Vietnam and Cambodia, the noodles here at home just never taste as fresh and tender. We were in Cambodia, at the Kampot Pepper plantation and I keep finding ways to use that fabulous pepper.
This recipe is exactly as written from Marion Grasby of Marion’s Kitchen. If you haven’t followed her yet on Instagram or Youtube, you are missing out. She is amazing to watch, and every recipe is on point! Thank you Marion!