Vermicelli noodle salad

Directions

1. In a small bowl, mix together the lemongrass, chilies, scallions, lime juice, honey and 2 tablespoons fish sauce. Stir and set aside.

2. Bring three cups of water to a boil in a medium saucepan. Cook the vermicelli noodles in the boiling water for about 3 minutes until cooked.

3. Drain and roughly chop into three inch pieces.

4. In a saucepan or wok, heat the oil over a medium heat and stir fry the garlic until it gets brown around the edges. Add the ground chicken.

5. When the chicken is halfway through cooking, add the remaining tablespoon of fish sauce and red bell pepper.

6. When the chicken is almost cooked through, add the chopped vermicelli noodles, scallions, cilantro and mint to the pan. Stir well. Remove from heat. Add the lime dressing.

7. Line a plate with lettuce and then spoon the chicken mixture over the leaves. Garnish with cilantro, a lime wedge and cherry tomatoes.

Notes, you can serve this dish warm or at room temperature. If you want to make this dish spicier, add more bird’s eye chilies.

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