Vietnamese Vermicelli Salad

Ingredients

• 100 grams rice vermicelli
• 2 boneless chicken thighs, cut into 2 inch pieces
• 8-10 garlic cloves
• 4-5 fresh red chillies
• A pinch of sea salt
• ½ lemon
• 1½ tablespoons Sriracha sauce
• A pinch of castor sugar
• ¼ teaspoon soy sauce
• ½ teaspoon fish sauce (optional)
• ½ teaspoon vinegar
• 2 tablespoons oil
• Salad
• 1 medium English cucumber, cut into thin strips
• 1 medium carrot, cut into thin strips
• ¼ medium purple cabbage, finely shredded
• ¼ cup bean sprouts
• 2-3 fresh red chillies, chopped
• 10-12 fresh mint leaves
• 6-8 fresh coriander sprigs + for garnish
• Lemon slice for garnish

Method

1. Take rice vermicelli in a large bowl, add sufficient hot water, mix and set aside for 10 minutes.
2. To make the dressing, put garlic cloves in a mortar. Break fresh red chillies in half and put into mortar and pound coarsely with a pestle. Add sea salt and squeeze the juice of lemon into the mortar. Add Sriracha sauce, castor sugar, soy sauce, fish sauce and vinegar and whisk till well combined. Add ¼ cup water and mix well. 
3. Drain the noodles and soak them in ice cold water. Drain through a strainer and keep aside till all the water is drained out. 
4. Take chicken pieces in a large bowl, add 1 tablespoon of the dressing and rub it well on all the pieces of the chicken. Set aside to marinate for 15-20 minutes.
5. Heat oil in a non-stick pan, add the chicken pieces and cook on high heat for 3-4 minutes. Flip and cook the other side for 3-4 minutes on high heat as well.
6. Reduce heat to medium and continue to cook till the chicken is done.  
7. To make the salad, take noodles in a large bowl. Add cucumber, carrot, purple cabbage, bean sprouts, mint leaves and coriander sprigs and toss well.
8. Transfer the salad into a serving bowl. Place the chicken pieces and drizzle the dressing over it.
9. Garnish with lemon wedge and coriander sprig. Serve immediately.