Lemongrass Chicken Rice Noodle Salad
A flavourful salad featuring marinated chicken, fresh vegetables, and a tangy fish sauce dressing, perfect for a communal table setting.
Ingredients 14
Marinade
7 boneless chicken thighs, skin-on
50 g lemongrass, chopped
2 tsp salt
2 tbsp fish sauce
4 tbsp rice bran oil
Nuoc Mam Fish Sauce Dressing
3 tbsp caster sugar
100 ml water, warm
50 ml rice vinegar
25 ml fish sauce
2 birds eye chillies, sliced
Salad
400 g rice noodles, thin, follow packet instructions to cook
1 carrot, grated
1 coriander, washed, picked
1 red chilli, thinly sliced
2 tbsp black sesame seed
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Method 6
Marinate And Cook The Lemongrass Chicken
In a mixing bowl, add , chopped , , , and . Mix and cover with cling wrap store in the fridgeto marinate at least 4-6 hours or refrigerate overnight.
Heat in a large pan on medium heat, place skin-side down, cook for 4-6 minutes. Turn over and continue cooking for 2-4 minutes. Transfer to the plate to rest for 5 minutes, then slice to serve.
Nuoc Mam Fish Sauce Dressing
In a mixing bowl, add and . Mix until sugar dissolves, add , , and . Mix together and transfer to a bowl, set aside ready to serve.
To Prepare The Garnish
Cook thin following packet instructions, cool down, drain, set aside ready to serve at room temperature.
Grate , pick , slice and toast . Once ready set aside to add as garnish.
To Serve
Place in a bowl, place sliced on top, garnish with , , and .
Songkran Fa-A-Loon's tips
Adjust the heat when cooking the chicken skin-side down, and cook it long enough to render the fat and achieve crispy skin. All preparation and sides can be done in advance, making this a quick and delicious dish idea.
