Story: Cooking with Brendan Pang
Episode: 07
Presenter: Brendan Pang
Air Date: 8th October 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some Cucumbers can be whipped up into!

Vietnamese Chicken Rice Noodle Salad with Cucucumbers

Ingredients

Chicken:

• 450g chicken thighs
• 2 cloves garlic, minced
• 1 lime, juiced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil

Salad Dressing (Nuoc Cham):

• 3 cloves garlic, minced
• 1 lime, juiced
• 2 tbsp white vinegar
• ¼ cup fish sauce
• 3 tbsp white sugar
• 1 red chilli
• ½ cup water

To assemble Salad Bowl:

• 200g dried rice vermicelli, boiled, rinsed and drained
• Vegetable oil
• 2 cups bean sprouts
• 1 large carrot, julienned
• 1 seedless cucumber, julienned
• 6 leaves butter lettuce, sliced
• Vietnamese Mint
• Coriander

Method

• In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside at room temperature for 30 mins to 1 hour while you prepare the other salad ingredients.
• Combine all the salad dressing ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
• Heat 2 tablespoons of vegetable oil in a large pan over medium high heat. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
• To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, butter lettuce, mint, and coriander. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

Equipment List

• Variety of mixing bowls and ramekins
• Large saucepan or grill pan
• Whisk
• Tongs
• Chopping board and knife
• Measuring spoons and cups

Enjoy!