Nuoc cham vermicelli salad

Nuoc cham vermicelli salad

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

This nuoc cham dressing is super versatile; I recommend making a batch and keeping it in the fridge. This salad also works well with leftover roast beef.

Ingredients

Quantity Ingredient
125g dried rice vermicelli noodles, cooked according to the packet instructions
4 chicken thighs (skin on)
1 tablespoon rapeseed oil
1 large carrot, thinly sliced using a mandolin
1 cucumber, halved lengthways, thinly sliced into half moons
handful mint leaves, torn
handful coriander leaves, torn
60g bean sprouts, (optional)
lime wedges, to serve
chilli sauce, to serve

Nuoc cham dressing:

Quantity Ingredient
2 tablespoons palm sugar, (or granulated/raw sugar)
2 tablespoons fish sauce
1 1/2 limes, juiced
1 long red chilli, deseeded and finely chopped
3 crushed garlic cloves
3 cm piece ginger, peeled and finely grated

Method

  1. Preheat the oven to 180°C. Drizzle the oil into a baking tray and roast the chicken thighs for 30–40 minutes or until cooked through.
  2. Meanwhile, combine all of the nuoc cham dressing ingredients in a large jug. Stir until the sugar dissolves. Using kitchen scissors, cut the noodles into 5 cm lengths and place into a large bowl.
  3. Add the remaining ingredients and the roasted chicken thighs, then pour over the dressing. Toss gently to combine. Serve with lime wedges and chilli sauce for a little kick.
Tags:
Asian
student
noodles
bowl food
easy
quick
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again