Vietnamese Bun Bowl With Chicken

Serves 4-6

Super fresh, delicious and easy to make!

Ingredients:

• 150g water

• 150g fish sauce

• 100g fresh lime juice

• 50g sugar

• 40g fresh finely grated ginger

• 40g fresh finely grated garlic

• 2 birds eye chillies

• 3 medium carrots

• 2 red banana capsicum

• 2 Lebanese cucumber

• 250g snake beans (or any green beans)

• 800g chicken thigh

• 1 bunch coriander

• 1 bunch mint

• 1 bunch basil

• 1l chicken stock

• 200g rice vermicelli noodles

• 80g crushed peanut or cashews.

• 40g crispy shallot

• 160g shelled edamame.

Method:

1. Mix the fish sauce lime juice, water, and sugar. Add sliced chilli, crushed garlic, and
   ginger. Mix well.
2. Flatten the chicken thighs so they are even and pour over 1 third of the fish sauce mixture
   (nuoc cham) and allow to marinate for around 30mins.
3. Blanch the beans in boiling water and refresh in ice water.
4. Pour boiling water over the vermicelli noodles in a bowl and allow to steep for 5 mins then
   drain.
5. Heat up the chicken stock season with salt and pepper. (here we have made our own by
   boiling water with star anise, peppercorns and 2kg of roasted chicken bones, but bought
   is fine)
6. Slice the remaining vegetables to your desired lengths etc and keep aside (at this stage
   you may choose to pickle the carrot or cucumber with a little lime juice and salt.)
7. Grill the chicken on a BBQ or griddle pan, allow to rest a slice into thin strips.
8. To serve, place noodles in a bowl with a ladle of hot chicken stock and arrange the
   vegetables and chicken on top, Spoon the reserved fish sauce mixture (nuoc cham) over
   the top an add the nuts and shallots.