Vietnamese Chicken Noodle Salad

Serves 1
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Directions

  1. 1Cook the spring onion for two or three minutes, then set it aside to cool down.
  2. 2Cook the spring onion for two or three minutes, then set it aside to cool down.
  3. 3Cook the spring onion for two or three minutes, then set it aside to cool down.
  4. 4Prepare the sauce with three parts sugar, two parts fish sauce, five parts water, and one part vinegar. Taste to adjust.
  5. 5Prepare the sauce with three parts sugar, two parts fish sauce, five parts water, and one part vinegar. Taste to adjust.
  6. 6Prepare the sauce with three parts sugar, two parts fish sauce, five parts water, and one part vinegar. Taste to adjust.
  7. 7Add garlic and chili to the warm fish sauce mixture.
  8. 8Add garlic and chili to the warm fish sauce mixture.
  9. 9Add garlic and chili to the warm fish sauce mixture.
  10. 10Add salt, sugar, and MSG to the mixture.
  11. 11Add salt, sugar, and MSG to the mixture.
  12. 12Add salt, sugar, and MSG to the mixture.
  13. 13Add coriander to the mixture.
  14. 14Add coriander to the mixture.
  15. 15Add coriander to the mixture.
  16. 16Add chicken fat onto the noodles.
  17. 17Add chicken fat onto the noodles.
  18. 18Add chicken fat onto the noodles.
  19. 19Add the sauce onto the chicken and mix it all up.
  20. 20Add the sauce onto the chicken and mix it all up.
  21. 21Add the sauce onto the chicken and mix it all up.

Ingredients

  • 150 g Rice Noodles
  • 150 g Rice Noodles
  • 150 g Rice Noodles
  • Chicken Thighs
  • Chicken Thighs
  • Chicken Thighs
  • Light Soy Sauce
  • Light Soy Sauce
  • Light Soy Sauce
  • 2 parts Fish Sauce
  • 2 parts Fish Sauce
  • 2 parts Fish Sauce
  • Oyster Sauce
  • Oyster Sauce
  • Oyster Sauce
  • Coriander
  • Coriander
  • Coriander
  • Spring Onion
  • Spring Onion
  • Spring Onion
  • Mint
  • Mint
  • Mint
  • Carrot
  • Carrot
  • Carrot
  • 3 parts Sugar
  • 3 parts Sugar
  • 3 parts Sugar
  • MSG
  • MSG
  • MSG
  • Salt
  • Salt
  • Salt
  • 1 part Rice Vinegar
  • 1 part Rice Vinegar
  • 1 part Rice Vinegar
  • 5 parts Water
  • 5 parts Water
  • 5 parts Water
  • Garlic
  • Garlic
  • Garlic
  • Chili
  • Chili
  • Chili
  • Cucumber
  • Cucumber
  • Cucumber
  • Chicken fat
  • Chicken fat
  • Chicken fat

Tips

  • You don't want to brown the spring onion.
  • Always rinse your hands.
  • You want to get the garlic and chili into the fish sauce while it's still warm to take the edge off their spiciness and astringency.