COURTNEY ROULSTON’S BAKED VIETNAMESE LEMONGRASS AND TURMERIC CHICKEN
SERVES 4
Prep time: 15 minutes
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Cook time: 40 minutes
Ingredients
1 x 1.2kg pack Coles boneless chicken thighs, trimmed
1 stalk lemongrass, grated
1 teaspoon ground turmeric
3 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
4 tablespoons fish sauce
2 tablespoons soy sauce
3 tablespoons honey or brown sugar
1 long red chilli, chopped
1 lime
1 tablespoon rice vinegar
To serve:
120g vermicelli noodles, soaked & drained
2 carrots, peeled into strips
1 large Lebanese cucumber, sliced
4 cups iceberg lettuce, shredded
1 cup each fresh coriander and mint
Method
Step 1. Butterfly the thicker parts of the chicken so the thighs are all around 1cm in thickness.
Pre heat the oven to 200 degrees C. Place the chicken on a bowl and toss with the lemongrass, turmeric, 2 cloves garlic, ginger, 2 tablespoons of the fish sauce, soy sauce, 2 tablespoons of honey or sugar and some cracked black pepper. Spread the chicken in an even layer on a lined oven tray and bake for 40 minutes, or until sticky on the outside and cooked through.
Step 2. Meanwhile for the dressing mix together the juice of ½ the lime, vinegar, remaining clove of garlic, remaining fish sauce, remaining honey or sugar, chilli and 1 tablespoons of water. Taste for balance of sweet, sour, salty and hot.
Step 3. Arrange the noodles, carrots, cucumber and lettuce onto a platter or serving bowls.
Step 4. Slice the chicken and add to the noodle salad. Top with fresh herbs and extra lime wedges before serving.