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Chicken skewers with Vietnamese noodle salad

Name: Chicken skewers with Vietnamese noodle salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 100ml rice vinegar; 1/4 cup (60ml) fish sauce; 2 tablespoons caster sugar; 600g skinless chicken breast fillets, trimmed of excess fat, cut into strips; 200g rice vermicelli noodles; 1 carrot, cut into matchsticks; 1 long red chilli, thinly sliced; 1/3 cup mint leaves; 1/2 cup coriander leaves; Lemon wedges, to serve

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40m

05m

Chicken skewers with vietnamese noodle salad

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This Asian-style salad is a refreshing accompaniment to the tasty chicken skewers.

100ml rice vinegar
1/4 cup (60ml) fish sauce
2 tablespoons caster sugar
600g skinless chicken breast fillets, trimmed of excess fat, cut into strips
200g rice vermicelli noodles
1 carrot, cut into matchsticks
1 long red chilli, thinly sliced
1/3 cup mint leaves
1/2 cup coriander leaves
Lemon wedges, to serve

Method

1.

Soak 12 wooden skewers in cold water for 20 minutes.
2.

Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.
3.

Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.
4.

Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.