Lemongrass Chicken Rice Noodle Salad

Step 1
In a mixing bowl, add chicken thighs, chopped lemongrass, salt, fish sauce, and oil. Mix and cover with cling wrap store in the fridgeto marinate at least 4-6 hours or refrigerate overnight.

Step 2
Heat oil in a large pan on medium heat, place chicken skin-side down, cook for 4-6 minutes. Turn over and continue cooking for 2-4 minutes. Transfer to the plate to rest for 5 minutes, then slice to serve.

Nuoc Mam Fish Sauce Dressing
Step 3
In a mixing bowl, add caster sugar and warm water. Mix until sugar dissolves, add vinegar, fish sauce, and chilli. Mix together and transfer to a bowl, set aside ready to serve.

To Prepare The Garnish
Step 4
Cook thin rice noodles following packet instructions, cool down, drain, set aside ready to serve at room temperature.

Step 5
Grate carrot, pick coriander, slice red chilli and toast black sesame seeds. Once ready set aside to add as garnish.

To Serve
Step 6
Place noodles in a bowl, place sliced chicken on top, garnish with chilli, carrot, coriander and black sesame seeds.