Vietnamese Rice Noodle Salad

The light, zero carb lunch you need

The recipe serves about 4 people generously, to cut down the amount of servings, just reduce the protein to 1-1.5 chicken thigh each. You only need about 100g rice noodle per person so adjust accordingly.

For the marinade:

• 4 boneless, skinless chicken thighs

• 4 cloves garlic (minced)

• 1 lime (juiced)

• 2 tablespoons fish sauce

• 1 tablespoon soy sauce

• 2 tablespoons brown sugar

• 1 tbsp vegetable oil

For the dressing:

• 3 cloves garlic (minced)

• 1 lime (juiced)

• 2 tablespoons rice vinegar or white vinegar

• 1/4 cup fish sauce

• 2 tsp soy sauce (or if replacing with dark soy, use 1.5tsp)

• 1.5 tablespoons sugar (can be replaced with honey)

• 2 red chilis (seeded and sliced, or substitute 2-3 teaspoons chili garlic sauce, chilli flake. or Sriracha)

• 1/2 cup cold water

For Assembly

• 400 g dried rice vermicelli noodles

• Vegetable oil

• 2 large bell pepper (julienned)

• 2 cucumber (julienned)

• Cilantro

• Optional: 2 cups bean sprouts

Method:

• In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients. Additionally, you can do this step in advance, marinate, cover and rest in the fridge for the next day. just make sure your chicken is patted dry and at room temp when you start to cook it.

• Combine all the dressing ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired. If too acidic, add more sugar and a pinch of water. If too salty, add water and a bit more lemon.

• Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander to completely drain and dry.

• Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.

• To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your dressing and toss vigorously.