Vietnamese Noodle Salad with Lemongrass Chicken

Directions

• Preparation
• In a large bowl, mix lemongrass, garlic, fish sauce, soy sauce, monkfruit sweetener, and black pepper. Add the chicken thighs and coat well. Marinate for at least 30 minutes (or overnight for deeper flavor).
• Prepare the dressing by mixing equal parts sugar, white vinegar, fish sauce, and boiling water. Let it sit for a few minutes to infuse. Optionally, you can add grated carrots, minced garlic, and chopped chili to enhance the flavour.
• Place dry vermicelli noodles in a large heatproof bowl. Pour hot water over the noodles until fully submerged. Let soak for about 5 minutes or until soft. Then drain well and set aside to cool.
• While the noodles soak, thinly slice the lettuce, cucumber, carrot, red onion, and coriander. If using peanuts, lightly crush them using a knife or mortar and pestle.
• Cooking
• Grill, pan-sear, or air-fry the marinated chicken until fully cooked and slightly caramelized. Cool slightly and slice thinly. Portion out 150g per salad serving.
• In a large bowl, place the cooked vermicelli noodles. Layer on lettuce, cucumber, carrots, red onion, and fresh coriander. Top with sliced lemongrass chicken. Drizzle with dressing and sprinkle crushed peanuts to finish.