Vietnamese Noodle Bowl

Vietnamese Noodle Bowl

This is a huge recipe, but my absolute favourite! I usually get about 4 lunches out of it. The dressing makes heaps, and you don’t need much on the salad!


CHICKEN AND MARINADE 600 - 800g chicken breast 1 stalk lemongrass , white part only, bruised them sliced into pieces easy 2 garlic cloves , finely chopped or minced 2 tbsp lime juice 2 tbsp fish sauce 1 tbsp soy sauce 2 tbsp brown sugar 1 tbsp coconut oil Marinate chicken, the longer the better, grill or oven bake until cooked through.

NUOC CHAM (VIETNAMESE SAUCE) DRESSING 1/4 cup fish sauce 4 tbsp rice vinegar 2 tbsp white sugar 1/2 cup water 2 garlic cloves , finely chopped 1 red chilli , finely chopped 3 tbsp lime juice Mix all ingredients in a shaker/jar/bowl.

NOODLE BOWL 200 g / 7 oz vermicelli noodles - cook according to packet directions. Drain. 2 carrots , julienned 2 cucumbers , julienned 3 cups iceberg lettuce , finely sliced Handful of mint leaves Handful of cilantro/coriander Toasted chopped peanuts Lime wedges

Assemble as desired! ❤️

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