Ingredients
- 2 chicken breasts
- 1 tablespoon Soy Sauce
- 1 clove chopped garlic
- 3 tablespoons of Vegetable Oil or similar (not olive oil!)
- Optional – 2 tablespoons of Mirin
- Optional – white pepper
- 1 clove minced garlic
- 2 lemons squeezed
- 2 tablespoons of brown sugar
- 2 tablespoons of Fish Sauce
- ½ cup of water
- 2 tablespoons of rice vinegar (normal vinegar will also do).
- 1 tablespoon of coriander, chopped
- Optional - A teeny tiny bit of diced fresh chili
- 150g of Vermicelli Rice Noodle
- 1 Carrot, shredded
- 2 tomatoes, diced
- ½ cucumber, diced
Method
- First marinade the chicken by adding Soy Sauce, chopped garlic, and Vegetable Oil into a bowl (white pepper and Mirin are optional). Butterfly the chicken breasts and add to the marinade. Leave for at least half an hour (the longer the better).
- To make the salad dressing, add into a pot the minced garlic, juice from the squeezed lemons, brown sugar, Fish Sauce, water, rice vinegar, and chopped coriander (chili is optional). Bring to a simmer and then turn off the heat.
- To prepare the vermicelli rice noodle, add boiling water to it. When the noodles are soft (after about 3 minutes), drain as much of the hot water as possible.
- To make the salad, combine the rice noodles, carrot, tomatoes and cucumbers. Drizzle a good amount of the salad dressing over the ingredients.
- Pan fry the chicken breasts. When cooked, slice and put on top of the salad.
Product used in recipe
- Squid Brand - Fish Sauce
