Vietnamese Chicken Noodle Salad
Serves 1
Directions
- 1Cook the spring onion for two or three minutes, then set it aside to cool down.
- 2Prepare the sauce with three parts sugar, two parts fish sauce, five parts water, and one part vinegar. Taste to adjust.
- 3Add garlic and chili to the warm fish sauce mixture.
- 4Add salt, sugar, and MSG to the mixture.
- 5Add coriander to the mixture.
- 6Add chicken fat onto the noodles.
- 7Add the sauce onto the chicken and mix it all up.
Ingredients
- 150 g Rice Noodles
- Chicken Thighs
- Light Soy Sauce
- 2 parts Fish Sauce
- Oyster Sauce
- Coriander
- Spring Onion
- Mint
- Carrot
- 3 parts Sugar
- MSG
- Salt
- 1 part Rice Vinegar
- 5 parts Water
- Garlic
- Chili
- Cucumber
- 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.
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