Vietnamese chicken leaf cups with nam jim sauce

Vietnamese chicken leaf cups with nam jim sauce

By
From
Love Your Lunches
Makes
2 lunch portions
Photographer
Bec Dickinson

This ‘assemble upon arrival’ method makes this lunch picnic-friendly.

Ingredients

Quantity Ingredient
1 carrot, peeled into ribbons
15cm piece of cucumber, peeled into ribbons
2 tablespoons rice wine vinegar
1/2 lime, juiced
50g vermicelli noodles
1 baby cos lettuce, leaves separated
250g cooked chicken, shredded
50g beansprouts
2 tablespoons salted peanuts
2 tablespoons chopped coriander

For the nam jim sauce

Quantity Ingredient
2 tablespoons soy sauce
2 tablespoons groundnut oil
1/2 teaspoon thai fish sauce
1/2 lime, juiced
1 garlic clove, minced
1/2 long red chilli, deseeded and finely diced
1 tablespoon finely chopped fresh ginger
2 spring onions, finely sliced

Method

  1. Place the carrot and cucumber in a medium bowl, pour over the vinegar and lime juice, then set aside for 10 minutes to pickle.
  2. Place the vermicelli in a medium bowl, cover in boiling water, and leave for 5 minutes. Drain, rinse and set aside.
  3. Make the sauce by stirring together all the ingredients.
  4. To transport, pack all the elements (lettuce, vermicelli, chicken, pickled vegetables, beansprouts, peanuts, coriander and nam jim sauce) into small containers or bags, and then place in one large lunch box. Store in the fridge.
  5. To serve, lay out the lettuce cups, arrange the vermicelli, chicken, pickled vegetables on top, and garnish with beansprouts, peanuts and coriander. Spoon over the nam jim sauce just before serving.

Note

  • Gluten-free Dairy-free
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