Vietnamese Chicken Bun Rice Noodle Bowl

Serving: 413 g

Ingredients

• rice noodles130 g
• chicken thigh130 g
• lettuce40 g
• cucumber60 g
• carrot40 g
• basil6 g
• olive oil7 g

Recipe steps

1. Marinate the chicken thigh in fish sauce, garlic, sugar and pepper for 15 minutes.
2. Sear it in the oil over high heat until caramelised, then slice.
3. Cook and cool the rice noodles and pile them into a wide bowl.
4. Layer over shredded lettuce, cucumber batons, pickled carrot and torn basil.
5. Top with the chicken and spoon over nuoc cham made from fish sauce, lime, sugar and chilli.

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