Prep Time: 20 minutes Cook Time: 15 minutes
Recipe By: Recipe Tin Eats Serves: 4
Colorful, flavor packed, and full of veggies, this Vietnamese-inspired dish can be eaten hot or cold. This recipe was featured in our May 2023 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Protein/marinade:
- 1 lb chicken breast, shrimp, or tofu
- 2 TBSP lime juice
- 2 garlic cloves
- 2 TBSP fish sauce
- 1 TBSP soy sauce
- 2 TBSP brown sugar
- 1 TBSP oil
Nuoc Cham/Sauce:
- 1/4 cup fish sauce
- 4 TBSP rice vinegar
- 2 TBSP sugar
- 1/2 cup water
- 2 garlic cloves
- 1/4 tsp red pepper flakes
- 3 TBSP lime juice
Noodles:
- 1/2 TBSP oil
- 7oz vermicelli noodles
- 2 julienned carrots
- 1 cucumber sliced thinly
- 5 cups of lettuce
- a few springs cilantro or mint
- 2 scallions
DIRECTIONS:
- Combine all chicken or tofu marinade ingredients. If using chicken, poke holes using a fork to enhance the absorption of the marinade.
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness). You can blend in a food processor if you’d like.
- Prep lettuce, herbs, scallions, carrots, and green beans.
- Bring a pot of water to boil large enough to fit all of your noodles.
- Heat 1/2 tbsp oil in a fry pan over medium heat. Remove chicken from marinade and place chicken in the pan. Cook each side until dark golden brown and chicken is just cooked through – (about 6 to 8 minutes) *try pounding method as seen in live class
- Remove from pan, set aside to rest for 5 minutes. Then slice into thin strips.
- Prepare vermicelli noodles using the instructions on the package
- Place noodles in a bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving).
Try adding ground peanuts, sliced cucumber, pickled vegetables, sliced radish or avocado!