Vietnamese Chicken & Rice Bowls with Nuoc Cham
Nuoc Cham has been a staple in Vietnamese cuisine for centuries. It has gained popularity world wide for its bold unique flavours and versatility, it can be used as a dipping sauce for spring rolls, dressing for salads or a condiment for grilled meats and seafood. We have accompanied it with caramelised chicken, fragrent jasmine rice and fresh salad ingredients.
Number of servings
Ingredients
-
3 Chicken Thighs (skinless)
-
3⁄4 Cup Jasmine Rice
-
1 Lebanese Cucumber
-
1 Cup Baby Cos Leaf
-
1 Carrot
-
70 Gram Fish Sauce/Rice Vinegar/Brown Sugar (1-1-1)
-
1 Red chilli
-
1 Lime
-
1 Small Bunch Coriander & Mint
-
50 Gram Sweet Soy/Lemongrass/Garlic
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Pan
1 Marinate Chicken
Mix together 1 tbsp oil with the sweet soy/lemongrass/garlic mix to create a marinade. Coat the chicken in the marinade, cover and set aside.
Tip! If you have time, marinating the chicken an hour or two ahead of time will deepen the flavour.
2 Cook Rice
In a pot, bring 11⁄2 cups water to a boil. Stir in the jasmine rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.
Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
3 Prepare Ingredients
Shred cos leaf. Peel/grate or julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli (to taste), fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix until sugar is dissolved.
Tip! If you prefer less spice remove seeds from chilli or leave chilli out completely to make the meal kid friendly.
4 Cook Chicken
Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.
Tip! Keep an eye on the chicken as the brown sugar can cause the chicken to burn, turn the heat down and cook for a few extra minutes if necessary.
5 You Plate It!
Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
-
We plan
You get 12 new and exciting recipes to choose from each week.
-
We shop
You get the freshest local ingredients to cook with.
-
We measure
Your ingredients arrive perfectly portioned to save you time & reduce waste.
-
We deliver
You get your meals delivered to your door every Sunday. Shipping is free!
