This light Vietnamese salad bowl is loaded with fresh and fragrant flavours. The chicken can be grilled on the barbecue on those warmer spring evenings.
3cm piece of ginger
2 lemongrass stalks, white stalk only, finely chopped
3 cloves of garlic, minced
10 coriander stalks, finely chopped
1½ teaspoons coconut sugar
1 teaspoon ground turmeric
2 teaspoons fish sauce
2 tablespoons vegetable oil, plus 1 tablespoon to cook
600 grams boneless chicken breast or thigh, skin-on
¼ cup white vinegar
1 teaspoon soy sauce
juice 1 lime
2 tablespoons caster sugar
1 small chilli, finely chopped
200 grams rice noodles
12 large cos lettuce leaves
2 carrots, julienned
½ red onion, finely sliced
½ large cucumber, sliced on an angle
1 cup mung bean sprouts
½ cup coriander leaves
70 grams peanuts, roasted and roughly chopped
extra peanuts, to serve
Bash the ginger, lemongrass, garlic, coriander stalks, coconut sugar and turmeric in a mortar and pestle until it reaches a paste consistency. Add the fish sauce and vegetable oil and mix until well combined. Smear paste over chicken pieces and set aside to marinate in the refrigerator for several hours.
Dressing: In a bowl combine all ingredients and set aside.
Heat the oven to 200°C.
Put 1 tablespoon of oil in a large nonstick frypan over a high heat. Add the chicken and fry until golden brown on both sides. Remove from heat and place on a lined baking tray. Bake for 15 minutes or until meat has cooked through.
Bring a large pot of salted water to the boil. Add the rice noodles and cook until tender, this will only take a few minutes.
Arrange salad ingredients in bowls, pour over dressing and top with sliced chicken and extra peanuts.