Vietnamese Chicken Lettuce Cups

"A nice refreshing salad recipe from Super Food Ideas. Chili garlic dressing can be made combine 2 tablespoon lime juice, 2 teaspoons fish sauce, 1 garlic clove (minced), 1 tablespoon brown sugar and 2 bird's eye chillies finely chopped - mix all in a jug)."
 
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Ready In:
15mins
Ingredients:
6
Serves:
4
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ingredients

  • 100 g rice vermicelli (dried noodles)
  • 2 cups chicken (cooked shredded)
  • 1 carrot (large peeled cut into matchssticks)
  • 12 cup mint (fresh leaves)
  • 13 cup chili, garlic dressing (Vietnamese)
  • iceberg lettuce (leaves)
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directions

  • Place noodles in a large heatproof bowl and cover with boilding water and stand for 5 minutes or until softened and drain and rinse under cold water and drain and return to the bowl.
  • Add chicken, carrot, nunt and dressing and toss to combine.
  • Divide mixture between lettuce leaves and serve.

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Reviews

  1. this was really good! a bit too hot for us. dh liked it even though he's NOT a fan of rice noodles, heh heh heh. i sort of tripled the recipe using the breasts of a chicken I roasted the other day. I used 1 box (450g) rice noodles, 1 cup mint, about 1/2 lb baby carrots quartered lenthwise & 1 8oz jar garlic chili sauce. It was a bit dry but very spicy. I'm trying to figure out what to add to make it saucier but not any hotter. Any ideas? this was really easy & came together quickly. made for aussie swap 5/11. thank you!!
     
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