Name: Vietnamese lemongrass chicken salad with avocado, vermicelli and fresh herbs x Tom Walton
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 skinless, boneless Chicken Thighs; Salt & Pepper; 4 cloves Garlic, finely chopped; 4 tbsp Fish Sauce; 2 tbsp Rice Vinegar; 2 tbsp Caster Sugar; 200 g Vermicelli Noodles, cooked and drained; 1 Avocado, halved, thinly sliced & gently pressed to fan; ¼ Small White Cabbage, finely sliced; 1 Lebanese Cucumbers, finely sliced; 2 Carrots, peeled, finely sliced; 2 Spring Onion, finely sliced; Large handful each of Coriander and Mint; ⅓ cup Toasted Peanuts, chopped

Serves: 4
Preparation: 20 minutes
Cooks In: 20 minutes

Ingredients

6 skinless, boneless Chicken Thighs

Salt & Pepper

4 cloves Garlic, finely chopped

4 tbsp Fish Sauce

2 tbsp Rice Vinegar

2 tbsp Caster Sugar

200 g Vermicelli Noodles, cooked and drained

1 Avocado, halved, thinly sliced & gently pressed to fan

¼ Small White Cabbage, finely sliced

1 Lebanese Cucumbers, finely sliced

2 Carrots, peeled, finely sliced

2 Spring Onion, finely sliced

Large handful each of Coriander and Mint

⅓ cup Toasted Peanuts, chopped

Method

In a bowl, mix half the finely chopped garlic, 1 tbsp fish sauce, 1 tbsp lime juice, salt, and pepper. Rub this mixture over the chicken thighs and set aside to marinate for 10 minutes.

Heat a frying pan or BBQ plate to a medium-high heat. Cook the chicken thighs for 5-7 minutes each side, or until cooked through and golden. Once cooked, let them rest briefly then thinly slice.

To make the dressing: Whisk together the remaining fish sauce, lime juice, rice vinegar, caster sugar, and remaining garlic until the sugar dissolves.

In a large bowl, combine the cooked vermicelli noodles, sliced cabbage, cucumbers, carrots, spring onion, coriander, and mint.

Add the sliced chicken and the dressing to the bowl. Toss gently to combine.

Divide the salad among serving plates and top with the fanned avocado slices and chopped toasted peanuts.

Ingredients

6 skinless, boneless Chicken Thighs

Salt & Pepper

4 cloves Garlic, finely chopped

4 tbsp Fish Sauce

2 tbsp Rice Vinegar

2 tbsp Caster Sugar

200 g Vermicelli Noodles, cooked and drained

1 Avocado, halved, thinly sliced & gently pressed to fan

¼ Small White Cabbage, finely sliced

1 Lebanese Cucumbers, finely sliced

2 Carrots, peeled, finely sliced

2 Spring Onion, finely sliced

Large handful each of Coriander and Mint

⅓ cup Toasted Peanuts, chopped

Directions

In a bowl, mix half the finely chopped garlic, 1 tbsp fish sauce, 1 tbsp lime juice, salt, and pepper. Rub this mixture over the chicken thighs and set aside to marinate for 10 minutes.

Heat a frying pan or BBQ plate to a medium-high heat. Cook the chicken thighs for 5-7 minutes each side, or until cooked through and golden. Once cooked, let them rest briefly then thinly slice.

To make the dressing: Whisk together the remaining fish sauce, lime juice, rice vinegar, caster sugar, and remaining garlic until the sugar dissolves.

In a large bowl, combine the cooked vermicelli noodles, sliced cabbage, cucumbers, carrots, spring onion, coriander, and mint.

Add the sliced chicken and the dressing to the bowl. Toss gently to combine.

Divide the salad among serving plates and top with the fanned avocado slices and chopped toasted peanuts.

Vietnamese lemongrass chicken salad with avocado, vermicelli and fresh herbs x Tom Walton

Ingredients Directions

Dinner

Vietnamese lemongrass chicken salad with avocado, vermicelli and fresh herbs x Tom Walton

Ingredients

Method

Ingredients

Directions

Notes

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