Lorie's Vietnamese Salad, Hanoi Style

READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into small pieces.
  • Flatten lemongrass with a ceaver and cut into 3 inch lengths.
  • Heat oil in a large skillet, and add chicken and lemongrass.
  • Cook until chicken is cooked through, then add meatballs, and 1/2 cup water mixed with 2 tablespoons honey.
  • Cook, stirring, until water is absorbed and meat has browned.
  • Add another 1/4 cup water mixed with 2 tbsp honey, and cook over high heat until mixture thickens into a sauce, then remove from heat.
  • Bring water to a boil in a large saucepan, then remove from heat.
  • Add rice vermicelli to water in bundles, and submerge until noodles soften then drain noodles.
  • NOTE: if you do noodles ahead and they clump just rinse under cool water and re-drain.
  • Arrange lettuce onto serving plate and top with noodles bundles.
  • Add alternating piles of meat, and vegetables.
  • Top with fresh herbs, slivered scallions, chopped peanuts, and hot chiles.
  • Drizzle with nuoc cham sauce and serve.
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