Ingredients
1 lemongrass
2 cloves garlic
6 peppercorns
½ tsp salt
1 tsp fish sauce
1 tbsp vegetable oil
500g chicken thigh fillets
250g rice vermicelli noodles
1 carrot
1 lebanese cucumber
halved and seeds removed
1/2 long red chilli
4 shallots (scallions)
1/2 tsp coriander
leaves picked
¼ cup peanuts
toasted
1 tbsp rice wine vinegar
1 tbsp sweet chilli sauce
2 tsp fish sauce
(10ml)
2 tsp white sugar
1/2 clove garlic
crushed
1 lime
juiced
Equipment
- 1 mortar and pestle
- 1 non-metal bowl
- 1 bamboo skewers
- 1 large frying pan
- 1 jar
- 1 large bowl
Instructions
- To make Dressing: Combine dressing ingredients in a jar and shake well.
- To make Salad: Soak noodles according to packet instructions then place in a large bowl.
- Cut carrot, cucumber, chilli and shallots into very thin strips and combine with noodles and coriander.
- To make Chicken Sticks: Roughly chop lemongrass and garlic. Place in a mortar and pestle with the peppercorns and salt, and pound to form a paste.
- Add fish sauce and oil and stir to combine.
- Cut chicken into 2.5cm cubes and place in a non-metal bowl with the marinade. Coat well, cover and refrigerate for at least two hours, preferably overnight.
- Thread chicken onto bamboo skewers, 3-4 pieces each stick.
- Heat a large frying pan over medium heat and cook skewers for 6-8 minutes, turning to brown each side.
- Pour dressing over the salad just before serving. Toss well. Top with peanuts.
- Serve chicken skewers with noodle salad and extra lime.
Notes
Tip
Serve the chicken sticks as finger food at your next party.
Variation
Another idea is to wrap chicken (minus the sticks) with the noodle salad in rice paper to make a variation on Vietnamese rolls.
