I’m form of a giant sucker for umami-packed Vietnamese noodle dishes that come collectively simply and permit me to regulate the amount on the important thing elements. Throw in a bunch of contemporary veggies and juicy rooster strips, and also you’ve obtained a winner. I might be making this rooster vermicelli recipe many times, and anybody who hasn’t made a dressing earlier than from these elements is in for a revelation and a deal with.
My rooster thighs have been on the big aspect, as have been my carrots and my cucumber. The consequence was a hearty platter of chewy rice noodles twisted up with lengthy strips of carrots and cucumbers, coated in a signature candy, salty, bitter, spicy dressing. 5 minutes was excellent soaking time for the noodles to develop into tender however not mushy.
I spaced out the prep for this recipe, so after making the dressing within the morning, I used to be capable of let the rooster marinate within the fridge in a ziplock for 8 hours and this actually deepened the flavour of the rooster.
As soon as the dish was accomplished my spouse and I promptly attacked, had seconds, and had sufficient left for dinner. We paired it with a California glowing wine – the slight sweetness of the wine was a pleasant complement to the flavors and likewise tamed the chiles a bit.
