Name: Chicken vermicelli with nuoc cham
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Nuoc cham; 1 garlic clove, crushed; 1 birdseye chilli, seeded, finely chopped; 1/2 cup (125ml) hot water; 2 tablespoon sugar; 1/4 cup (60ml) fish sauce; 2 tablespoon lime juice; 2 tablespoon carrot, grated (optional); Chicken vermicelli; 1 25 g packet cellophane (mung bean) noodles; 300 gram chicken mince; 2 tablespoon coconut cream; 1/2 cup coriander leaves, chopped, plus extra to serve; 1/4 cup (50g) water chestnuts, chopped; 1 tablespoon fish sauce; 1 tablespoon ginger, finely grated; 2 eggs, lightly beaten; mint leaves, sliced chilli, to serve

Ingredients

Nuoc cham

1 garlic clove, crushed

1 birdseye chilli, seeded, finely chopped

1/2 cup (125ml) hot water

2 tablespoon sugar

1/4 cup (60ml) fish sauce

2 tablespoon lime juice

2 tablespoon carrot, grated (optional)

Chicken vermicelli

1 25 g packet cellophane (mung bean) noodles

300 gram chicken mince

2 tablespoon coconut cream

1/2 cup coriander leaves, chopped, plus extra to serve

1/4 cup (50g) water chestnuts, chopped

1 tablespoon fish sauce

1 tablespoon ginger, finely grated

2 eggs, lightly beaten

mint leaves, sliced chilli, to serve

Method

Chicken vermicelli with nuoc cham

1.Prepare noodles according to packet directions. Drain well and cut into 5cm lengths with scissors.

2.In a bowl, place noodles, chicken mince, coconut cream, coriander, water chestnuts, fish sauce, ginger and eggs. Mix well. Spoon into a greased bowl that will easily fit in steamer. Cover with a lid and steam over rapidly boiling water for 20 minutes, until cooked and firm.

3.Meanwhile, make Nuoc cham sauce (see recipe below).

4.Invert noodle mixture onto a serving plate and top with extra coriander, mint and chilli. Slice and serve with Nuoc cham sauce.

Nuoc cham

5.Pound garlic and chili to a paste in a mortar and pestle (or mince together with a knife). Transfer to a bowl and add hot water and sugar. Stir well.

6.Add fish sauce and lime juice and mix to combine. Float carrot on top. Set aside for 15-30 minutes for flavours to infuse.

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Ingredients

Method

Chicken vermicelli with nuoc cham

Nuoc cham

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