Bún thit nuong

 

Ingredients

• 4 lemon grass
• 5 garlic cloves
• 22 shalots
• 5 tbsp light brown caster sugar
• 90 ml fish sauce
• 3 tbsp soy sauce
• 2 tbsp peanut oil
• 390 gr chicken thigh fillets
• 250 gr rice noodles
• 1/2 cucumber
• 150 gr carrots julienne
• 125 ml natural vinegar
• 125 ml cold water
• 1/2 ice berg salad
• 15 gr fresh coriander
• 15 gr fresh mint
• 50 gr unsalted peanuts
• 1/2 red capsicum
• 1 lime
• 200 ml warm water

Method:

1. Halve the lemongrass lengthwise. Remove the hard outer parts and keep aside. Chop the soft part very finely. 
2. Chop the garlic cloves finely
3. Mince the shallots. 
4. Mix the chopped lemongrass, ⅔ of the chopped garlic and the shallot together with ⅕ of the sugar, 20 ml fish sauce (per 4 persons), the soy sauce, the oil and pepper in a large bowl. Mix the uncut chicken fillet through it, cover with cling film and leave to marinate for at least 1 hour.
5. In the meantime, prepare the noodles according to the instructions on the package. 
6. Cook the hard parts of the lemongrass for extra flavour. Remove the lemongrass and drain the noodles. Let cool under cold water. Drain well and keep aside in a covered bowl so that they do not dry out.
7. Halve the half cucumber lengthwise and remove the seeds with a teaspoon. Cut the cucumber halves lengthwise into thin strips. Mix with the carrot, vinegar, cold water and ⅖ of the sugar and leave to marinate for at least 10 minutes covered with cling film. 
8. Cut the lettuce into quarters and then into thin strips. 
9. Pick the leaves from the coriander and mint. 
10. Chop the peanuts coarsely. Keep all ingredients separate.
11. Heat the grill pan without oil or butter, remove the chicken from the marinade and grill the chicken for 12 minutes until golden brown and cooked through. Turn regularly and fry the marinade for the last 2 minutes. Remove the chicken from the pan and cut into wide strips.
12. Remove the seeds from half the capsicum and finely chop the flesh. 
13. Halve the lime and squeeze the juice. Make the dressing by mixing the rest of the fish sauce, the juice of the lime, the rest of the sugar, the warm water, the red capsicum and the rest of the garlic.
14. Serve the salad by starting with the cold noodles. Divide the vegetables and herbs in groups around it. Finally, place the chicken on top and sprinkle with the dressing. Garnish with the chopped peanuts.