STICKY VIETNAMESE CHICKEN BOWLS

Are you feeling lazy but want something remarkably delicious? Then I got you covered with this incredibly flavoursome but dead easy Sticky Vietnamese Chicken Bowl. It's basically a deconstructed Vietnamese spring roll and those things are crazy good. From wok to plate in under 30 minutes so perfect for a midweek dinner. 

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STICKY VIETNAMESE CHICKEN BOWLS

SERVES: 4 /MADE IN: 30 MINS /DIFFICULTY /EASY/ MEATY

INGREDIENTS

• 1 echalion shallot, finely sliced

• 1 lemongrass, bruised and white part finely chopped

• 500g chicken mince, I used Heck’s spring chicken 

• 3 garlic cloves, minced

• 2 cm fresh ginger, skin removed and minced

• 2 Thai chillies, sliced

• 2 tbsp brown or palm sugar

• 10 tbsp coconut milk

• 2 tbsp fish sauce

• Juice of 2 limes

• 15g fresh coriander, roughly chopped

• dried vermicelli noodles, cooked according to packet instructions, left at room temp

• 1 small carrot, julienned

• 1 small cucumber, thinly sliced

• round lettuce leaves, to serve

• 3 tbsp vegetable or rapeseed oil

• Fresh mint, to garnish (optional)

• Fried eggs, (optional)

METHOD

1. Heat 1 tbsp of the oil in a wok or frying pan over a medium - high heat. Add the shallots and lemongrass and stir-fry for 3-4 minutes or until the shallots have started to soften. Remove them from the pan and give it a quick wipe with some kitchen paper to remove any excess bits.

2. Heat another tablespoon of oil and add the chicken mince. With a wooden spatula, break up the mince until it starts to resemble big bread crumbs. Keep doing this until the mince starts to golden.

3. Throw back in the shallot/lemongrass mixture before adding the garlic, ginger, chillies, brown sugar, coconut milk and fish sauce. Season with salt, stirring until thoroughly combined, then let it simmer for 4-5 minutes. The liquid should be nearly evaporated, leaving the chicken sticky and glossy. Squeeze over the lime juice and stir in the coriander.

4. Divide the cooked noodles between bowls, followed by lettuce leaves, carrot, and cucumber. Spoon over the sticky Vietnamese chicken. 

5. I topped mine with a fried egg but that's optional. Garnish with fresh mint leaves and enjoy.