Chicken with bean thread vermicelli
Instructions:
- A simply made Vietnamese dish.
- 150 g (5 oz) bean thread vermicelli;
- 1 tablespoon oil;
- 500 g (1 lb) chicken thigh or drumstick fillets, cut into bite-sized pieces;
- 3 spring onions, thinly sliced;
- 2 tablespoons fish sauce;
- ¼ teaspoon ground black pepper;
- 125 ml (4 fl oz/½ cup) water;
- 2 firm ripe tomatoes, sliced;
- 2 small white onions, sliced;
- 1 teaspoon sugar;
- 1 tablespoon vinegar;
- salt and pepper.
- Put the noodles into a bowl and pour over sufficient boiling water to cover. Leave to soak for 10 minutes. Drain and cut the noodles into short lengths.
- Heat a wok, add the oil and stir-fry the chicken until it changes colour. Add the noodles and spring onions and toss for a further minute or two. Add fish sauce, pepper and water and simmer for 5 minutes.
- Make a side salad by combining the tomatoes and onions with the sugar, vinegar, salt and pepper.
- Serve the chicken hot with the side salad.