Bún gà áp chảo (lemongrass chicken)

Ingredients

1 packet rice vermicelli noodles, cooked according to packet instructions

1 bunch mint, roughly chopped

1 bunch coriander, roughly chopped

1 butter lettuce, roughly chopped

2 bird’s eye chillies, roughly chopped

For the lemongrass chicken

2 tbsp oyster sauce

2 tsp sesame oil

2 tsp fish sauce

½ tsp sugar

4 tbsp minced lemongrass, or frozen minced lemongrass (available at Asian grocers)

6 cloves garlic, minced

4 chicken thighs, skin on if possible

2 tbsp vegetable oil

For the lemongrass chicken sauce

6 tbsp water

2 tbsp oyster sauce

2 tsp sesame oil

2 tsp fish sauce

½ tsp sugar

For the pickled carrots (optional but recommended)

3 tbsp rice wine vinegar

3 tbsp white vinegar

3 tbsp hot water

3 tbsp sugar

1 carrot, peeled and grated

For the nước mắm dressing

4 tbsp fish sauce

4 tbsp sugar

6 tbsp warm water

2½ tbsp lime juice or rice wine vinegar

2 cloves garlic, minced

1-2 bird’s-eye chillies, minced (optional)

Directions

To make the lemongrass chicken, mix the oyster sauce, sesame oil, fish sauce, sugar, lemongrass and garlic in a large bowl. Add the chicken and combine thoroughly to ensure the chicken is coated, and allow to marinate for at least 15 minutes.

Add the oil to a pan over a medium–low heat. Add the chicken and fry, turning frequently to avoid burning, until cooked through. Transfer the chicken to a plate.

To make the lemongrass chicken sauce, add all the ingredients to the pan the chicken was cooked in. Stir to combine and cook over medium heat for one minute or just slightly thickened. Pour the sauce over the chicken and set aside.

To make the pickled carrot, combine the rice wine vinegar, white vinegar, hot water and sugar in a bowl and stir until the sugar has dissolved. Add the carrot and leave to pickle for at least 15 minutes, then strain and set aside.

To make the nước mắm dressing, combine all the ingredients in a bowl and stir until the sugar has dissolved.

To serve, in each bowl place a serve of rice noodles and some mint, coriander, lettuce, pickled carrot and chicken. Garnish with chilli, a drizzle of the chicken sauce and a generous pour of the nước mắm dressing.