Serves: 4

Prep time: 15 minutes

Cook time: 10 minutes

INGREDIENTS:

• 1 container of chicken breast (approximately 400-500g)
• 1 fresh lime (juice only)
• 250g or 1 packet of vermicelli rice noodles (i.e Changs rice noodles)
• 1 large ripe mango (seed removed and cheeks scooped and sliced into wedges)
• 1 large Lebanese cucumber
• 2 handfuls of fresh bean sprouts
• 1 bunch of fresh coriander
• 1 bunch of fresh mint

 Nuoc cham dressing:

• 1-2 red chillies (roughly chopped)
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1 fresh lime (juice only)
• 2 tbsp fish sauce
• 1 clove of garlic (crushed)
• 1/3 cup water

METHOD:

1. Slice the chicken breasts in half lengthways then squeeze fresh lime juice over the sliced chicken and a good seasoning of salt. Heat a large fry pan and cook the chicken breasts on each side until golden. Slice thinly into strips.
2. Meanwhile prepare the noodles following the packet instructions. Set aside.
3. Thinly slice the cucumber diagonally and rinse the fresh coriander and mint, remove any stems.
4. Make the nuoc cham dressing by mixing together all of the dressing ingredients in a small bowl.
5. Serve the chicken along with the fresh mango, the noodles, the fresh cucumber, sprouts and herbs. Drizzle with the nuoc cham dressing and enjoy!

Recipe & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.