Vibrant, crunchy and with a sweet chilli tang...
Ingredients
1 cos lettuce
1 x 300g pack cooked rice noodles
1 carrot, thinly sliced
1 handful mint leaves, diced
1 handful coriander leaves, diced
6 boneless, skinless chicken thighs
For the Vietnamese marinade
1 lime, zested and juiced
3 tbsp fish sauce
1 1/2 tbsp soy sauce
1 tbsp vegetable oil
3 tbsp soft brown sugar
3 garlic cloves, diced
1 tea spoon chilli flakes
For the sweet chilli glaze
4 tbsp rice wine vinegar
6 tbsp white sugar
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sweet chilli sauce
Juice of half a fresh lime
Method
Step 1
We will start by marinating the chicken thighs.
Combine all the marinate ingredients into a ziplock bag and add the chicken thighs. Seal the bag and toss to combine everything. Leave the chicken in the fridge for an hour to marinate (If you can, better to leave it overnight).
To make the sweet chilli glaze. Gently heat the rice wine vinegar and white sugar over medium heat in a small pan until boiling and the sugar has dissolved. Remove from the heat and leave to cool.
Once cool, add the fish sauce, soy sauce and sweet chilli sauce. Stir to combine.
Step 2
Heat a griddle pan or bbq to medium high heat. Whilst the pan/bbq is heating, seperate the lettuce leaves and arrange on serving plates.
Step 3
Once your griddle pan/bbq has reached temperature, grill the chicken thighs for 3-4mins each side. Remove from the heat, cover and keep warm.
Step 4
While your chicken is resting, cook your rice noodles as per the packet instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool down.
Step 5
Arrange a mound of noodles over each lettuce leaf, sprinkle the noodles with finely sliced carrot and fresh herbs. Top with a chicken thigh or 2 and pour over your sweet chilli glaze.
Enjoy!
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