This salad also works well with leftover roast beef.
This nuoc cham dressing is super versatile; it’s recommend that you make a batch and keep it in the fridge. This salad serves 2.
125 g dried rice vermicelli noodles, cooked according to the packet instructions
4 chicken thighs (skin on)
1 tbsp rapeseed oil
1 large carrot, thinly sliced using a mandolin
1 cucumber, halved lengthways, thinly sliced into half moons
handful of mint leaves, torn
handful of coriander leaves, torn
60g bean sprouts (optional)
lime wedges and chilli sauce, to serve
Nuoc cham dressing
2 tbsp palm sugar (or granulated/raw sugar)
2 tbsp fish sauce
juice of 1½ limes
1 long red chilli, deseeded and finely chopped
2 crushed garlic cloves
3 cm piece ginger, peeled and finely grated
Preheat the oven to 180°C (350°F/Gas 4).
Drizzle the oil into a baking tray and roast the chicken thighs for 30–40 minutes or until cooked through.
Meanwhile, combine all of the nuoc cham dressing ingredients in a large jug.
Stir until the sugar dissolves.
Using kitchen scissors, cut the noodles into 5 cm lengths and place into a large bowl.
Add the remaining ingredients and the roasted chicken thighs, then pour over the dressing.
Toss gently to combine. Serve with lime wedges and chilli sauce for a little kick.
Recipe from the Pimp My Noodles cookbook by Kathy Kordalis