Vietnamese Chicken & Rice Bowls with Nuoc Cham

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!

Coat chicken in the sweet soy/garlic mix (it should be the tub with the darker liquid, taste to make sure) and lemongrass. Cover and set aside.

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Shred cos. Peel, then grate/julienne carrot. Cut cucumber in half lengthways and slice. Pick and finely chop coriander & mint leaves, discard stems. Cut lime into wedges. Dice red chilli. For nuoc cham, combine herbs, chilli, fish sauce/rice vinegar/brown sugar, a squeeze of lime juice from 2-3 wedges (to taste). Mix well to combine.

Heat a pan over medium high heat with a drizzle of oil. Cook chicken for 5-6 minutes on each side, until caramelised and cooked through.

Slice cooked chicken. Divide rice, carrot, cos, cucumber and chicken between bowls. Top with nuoc cham dressing. Enjoy!