Vietnamese Noodle Salad – Chef Marshall O’Brien Group

This was an awesome meal if you like Vietnamese cuisine. Too bad I didn't remember to take a photo until we had about four bites remaining, but you get the idea!

Ingredients:

2 cups, salad greens, rough chop (chard, lettuce, mild greens)

3 tablespoons fresh cilantro, rough chop

3 tablespoons fresh basil, rough chop

4 oz rice noodles (They look flat. Typical package contains about 7 servings.)

4 chicken thighs, boneless, skinless

2 tablespoons fish sauce

1 tablespoon honey

1 tablespoon basil

1 tablespoon sesame, walnut or olive oil

2 pinches black pepper ground

Sauce to dress assembled salad:

1 or 2 Thai chilis, or 1/2 jalapeno, thin sliced

1 garlic clove, chopped

4 tablespoons fish sauce

4 tablespoons water

1/2 teaspoon or more sugar

Directions:

Bring a pot of water to a boil, then add noodles, reduce heat to soft boil, cook 4 1/2 minutes, then drain and rinse with cold water until noodles are cooled. Set aside.

Marinate chicken thighs in 2 tablespoons fish sauce, honey, basil, oil, black pepper for 10 minutes.

Grill chicken on medium high heat until cooked through, about 4 minutes a side. Once cooked through, remove from heat. Set aside until ready to assemble salad.

Prepare the sauce by combining sliced chilis/peppers, garlic, 4 tablespoons fish sauce, water and sugar in a small bowl, stir until sugar dissolves. Set aside.

Toss greens with cilantro and basil and place as a mound in a medium sized salad bowl.

Add cooked noodles on top. Slice chicken and place on top of noodles. Garnish with herbs.

Serve, enjoy!