Fresh, lemony, herby and delicate, this is how I would describe Vietnamese cuisine. Where Korean food is a flamboyant, spicy and sauce scene, Vietnamese cuisine is light, harmonious and effortlessly tasty. Read on to see just how easy this dish is…
Time: 45 minutes- 1 hour
For the marinade:
2 garlic cloves, crushed (optional)
2 tabelspoos of fish sauce
2 tablespoons of maple syrup
The juice of 2 limes
2 tablespoons of sesame seed oil
1 teaspoon of galangal powder
1 heaped tablespoon of Thai spice
450g of chicken tenders/mini breast fillets
1 cucumber, sliced finely
3 carrots, shredded or spiralised
300g of cooked rice noodles
Extra lime wedges, to serve
Small bunch of coriander
1) Pour all the marinade ingredients in a large bowl and place the chicken in the same bowl. Using clean hands, make sure you coat every chicken tender with your marinade. Let this sit for 10 minutes.
2) While you’re waiting, prepare your veg and start to lay out a platter as photographed so your chicken can be served on top.
3) Heat your pan on a medium-high heat and cook your chicken for about 8-10 minutes, turning them once during cooking. I like to slash my chicken as it cooks to help create a more tender dish at the end. Dish up warm and enjoy!
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