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These Vietnamese-inspired salad bowls are my absolute favourite to order out so I had to recreate these at home. Not only are they budget friendly, but they're a quick and healthy dinner option that the whole family will love!
Serves 4
Ingredients
700g chicken thighs
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp fish sauce
¼ cup lemongrass paste (can sub for 2 tbsp ginger, grated)
2 cloves garlic, minced
1 tbsp honey
½ tsp ground coriander
1 tbsp Chicken stock powder
Pickled Carrot:
2 carrots, julienned
2 tbsp vinegar
2 tsp sugar
1 tbsp water
Pinch of salt
Sauce:
½ cup boiling water
2 tbsp fish sauce
3 tbsp sugar
2 tbsp lime juice (or vinegar)
1 garlic clove, minced
To Serve:
1 Lebanese cucumber, cut into small batons
Iceberg lettuce, finely shredded
200g vermicelli noodles, cooked according to package instructions
¼ cup roasted peanuts, roughly chopped
Coriander leaves (optional)
Method
In a small bowl, mix together the vinegar, sugar, water, and a pinch of salt until the sugar has dissolved. Add the julienned carrots and mix again then set aside to pickle.
Place the chicken thighs in a bowl along with the olive oil, soy sauce, fish sauce, lemongrass paste, garlic, honey, ground coriander and San Elk chicken stock powder. Place the chicken in the air fryer (or oven) at 190°C and cook for 15-20 minutes or until golden brown and cooked through. Allow to rest for 5-10 minutes then slice into strips. Note: You can prepare the chicken and allow it to marinate for a few hours before cooking or place in the air fryer/oven straight away.
For the sauce, combine the boiling water, fish sauce, sugar, lime juice and minced garlic, and shake well until the sugar has dissolved. Set aside.
To serve, arrange the lettuce and vermicelli noodles in a bowl, then top with more lettuce, cucumber, pickled carrot and the lemongrass chicken. Finish with a drizzle of the sauce, the roasted peanuts and some coriander leaves. Enjoy!