Vietnamese Chicken Vermicelli With Nuoc Cham Sauce

Name: Vietnamese Chicken Vermicelli With Nuoc Cham Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nuoc cham dipping sauce; 1 clove garlic peeled and crushed; 1 red chili seeded, finely chopped; 2 tablespoons sugar; 1/4 cup fish sauce; 2 tablespoons lime juice; 2 tablespoons carrot peeled and grated, optional; vermicelli Chicken; 8 ounces glass noodles; 10 1/2 ounces ground chicken; 2 tablespoons creamed coconut; 1/3 cup cilantro chopped, plus extra to serve; 1 3/4 ounces water chestnuts chopped; 1 tablespoon fish sauce; 1 tablespoon ginger finely grated; 2 large eggs lightly beaten; mint leaves to serve; chili sliced, to serve

Servings: persons

nuoc cham dipping sauce
1 clove garlic peeled and crushed
1 red chili seeded, finely chopped
2 tablespoons sugar
1/4 cup fish sauce
2 tablespoons lime juice
2 tablespoons carrot peeled and grated, optional
vermicelli Chicken
8 ounces glass noodles
10 1/2 ounces ground chicken
2 tablespoons creamed coconut
1/3 cup cilantro chopped, plus extra to serve
1 3/4 ounces water chestnuts chopped
1 tablespoon fish sauce
1 tablespoon ginger finely grated
2 large eggs lightly beaten
mint leaves to serve
chili sliced, to serve

1
To make the dipping sauce, pound the garlic and chili to a paste in a mortar and pestle (or mince together with a knife). Transfer to a bowl and add 1/2 cup of hot water and the sugar. Stir well. Add the fish sauce and lime juice and mix to combine. Float the carrot on top, if using, and set aside for 15-30 mins for flavors to infuse.
2
Prepare the noodles according to the packet directions. Drain well and cut into 5cm lengths with scissors.
3
Combine noodles, chicken, creamed coconut, cilantro, water chestnuts, fish sauce, ginger and eggs. Mix well, then spoon into a greased bowl that will fit into a steamer. Cover with a lid and steam over rapidly boiling water for 20 mins, until cooked and firm.
4
Invert noodle mixture onto a serving plate and top with extra cilantro, mint and chili. Slice and serve with the nuoc cham dipping sauce.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: nuoc cham dipping sauce, 1 clove garlic peeled and crushed, 1 red chili seeded, finely chopped, 2 tablespoons sugar, and more.

Yes, Vietnamese Chicken Vermicelli With Nuoc Cham Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!