The Bare Bird

The Bare Bird Vietnamese Chicken Noodle Salad

Recipe / Apron & Ink for The Bare Bird

Serves: 4

2 tbsp fish sauce
1 tbsp peanut oil
2 tbsp lime juice
1 tbsp tamari
2 tbsp brown sugar
2 garlic cloves, finely minced
1 stalk lemongrass, finely minced
800g The Bare
Bird chicken thigh fillets
200g rice vermicelli noodles 2 cups bean sprouts
½ iceberg lettuce, shredded
2 carrots, julienned
1 cucumber, julienned

Dressing

½ cup2 tbsp castor sugar2 tbsp lime juice2 tbsp fish sauce1 garlic clove, finely chopped 1 birdseye chilli, finely sliced1 serrano chilli, finely sliced½ bunch coriander½ bunchVietnamese mint½ cup salted peanuts, roughly chopped1 lime, cut into wedges