The KaiKai Book

Another transformation of a classic Vietnamese grilled chicken and vermicelli “Bun Ga Nuong” into a healthy low-carb and refreshing salad. MAIN INGREDIENTS 2 boneless and skinless chicken thighs, 2 heads small romaine lettuce, sliced, 1 carrot, shredded, 1 Japanese cucumber, shredded, 2 handful bean sprouts, A handful of mint, thinly sliced, A handful of coriander, thinly sliced. MARINADE 2 tbsp peanut oil, 4 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp light soy sauce, 2 tbsp brown sugar, 2 stalks lemongrass, white parts only, finely chopped, 2 shallots, finely chopped, 1 inch ginger, finely chopped, 2 cloves garlic, finely chopped. DRESSING: 1 tbsp peanut oil, 2 tbsp lime juice, 1 tbsp fish sauce, 2 tbsp brown sugar, 2 cloves garlic, finely chopped, 1 red chilli, finely chopped. See recipe @ https://www.plated.asia/recipes/vietnamese-lemongrass-chicken-salad/