Vietnamese Chicken Vermicelli With Nuoc Cham Sauce - cooking recipe

Ingredients

None None Nuoc Cham Dipping Sauce
1 clove garlic, peeled and crushed
1 None red chili, seeded, finely chopped
2 tbsp sugar
1/4 cup fish sauce
2 tbsp lime juice
2 tbsp carrot, peeled and grated (optional)
None None Chicken Vermicelli
8 oz glass noodles
10.5 oz ground chicken
2 tbsp creamed coconut
1/3 cup cilantro, chopped, plus extra to serve
1.75 oz water chestnuts, chopped
1 tbsp fish sauce
1 tbsp ginger, finely grated
2 None large eggs, lightly beaten
None None Mint leaves, to serve
None None Chili, sliced, to serve

Preparation

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.
Prepare the noodles according to the packet directions. Drain well and cut into 5cm lengths with scissors.
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.
Invert noodle mixture onto a serving plate and top with extra cilantro, mint and chili. Slice and serve with the nuoc cham dipping sauce.