A bright take on Chicken Thigh Medley, built on fish sauce and lime and finished the way we like it. Ready in about 1 hr 35 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the rice noodles and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Our tested Smoked Mushroom Bowl: bright, generous, and balanced with herb and peanut. Serves 6...
Vietnamese
Members
Weeknight-friendly Beef Tabbouleh with the lemongrass and chilli we come back to again and...
Vietnamese
Members
Weeknight-friendly Halloumi Slaw with the caramel and pepper we come back to again and again....
Vietnamese Our tested Roasted Tofu Side: bright, generous, and balanced with fish sauce and lime. Serves 6...